Gourmet Taco Bell Mexican Pizza Recipe
Prep Time:
30 minutes
Cook Time:
8 hours, 30 minutes
Servings:
4 Servings
Ingredients
  • 1 (2-pound) chuck or sirloin roast, portioned into large chunks
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 cup minced yellow onion
  • 4 garlic cloves, peeled and minced
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced canned chipotle peppers in adobo
  • 1 cup beef broth
  • 2 bay leaves
  • 2 whole cloves
  • 5 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 (15 ½-ounce ) can pinto beans, drained and rinsed
  • 8 taco-sized flour tortillas
  • 1 ½ cups shredded Oaxaca cheese
  • 1 ½ cups grated cheddar cheese
  • 1 cup diced fresh tomatoes
  • ½ cup pickled red onion
  • ½ cup sour cream
  • ½ cup guacamole
  • ½ cup fresh cilantro
Directions
  1. Add beef chunks to your slow cooker pot.
  2. Add the salt, cumin, oregano, pepper, onion, and garlic to the slow cooker and stir to combine.
  3. Add the lime juice, vinegar, chipotle peppers, beef broth, bay leaves, and cloves, and stir to combine.
  4. Cover and cook on low heat for 8 hours or until the beef is fork-tender.
  5. Using a slotted spoon, remove the beef from the slow cooker, and set aside on a large platter.
  6. Remove 2 cups and 4 tablespoons (separated) of the pan drippings from the slow cooker and set aside.
  7. Using a fork, pull the beef into bite-sized shreds.
  8. Return the pulled beef to the slow cooker pot, stir to combine with the remaining pan drippings, and program the cooker to the warm setting for 20 minutes.
  9. To make the pizza sauce, place the 2 cups of the reserved pan drippings in a medium saucepan. Bring to a simmer over medium heat.
  10. Once simmering, add the tomato paste, and whisk to combine.
  11. Simmer the sauce for 5 minutes, or until the sauce has thickened (about the consistency of enchilada sauce). Remove from the heat and set aside.
  12. To make the mashed pinto beans, heat olive oil in a large skillet over medium heat.
  13. Once hot, add the beans and saute for 2 minutes.
  14. Add the reserved 4 tablespoons of pan drippings to the skillet and stir to combine with the beans. Cook for 2 more minutes or until the beans become very soft.
  15. Remove the skillet from the heat and mash the beans using a potato masher (alternatively, you can puree the beans using a food processor). Set aside.
  16. Preheat the oven to 400 F.
  17. Line 2 large baking sheets with parchment paper.
  18. Place 2 tortillas on each baking sheet.
  19. Divide the mashed pinto beans between the tortillas and spread out evenly.
  20. Divide the pulled beef between the tortillas, spreading out evenly over the beans.
  21. Top the beef with a light sprinkle of the Oaxaca and cheddar cheeses (about 2 to 3 tablespoons in total).
  22. Place a tortilla on top of each pizza and gently press to create a flat surface.
  23. Top these tortillas with 2 to 3 tablespoons of the pizza sauce, spreading out evenly.
  24. Sprinkle with the remaining cheeses and place in the oven.
  25. Bake for 15 minutes, or until the cheese has melted and the edges of the pizzas are crisp.
  26. Remove the baking sheets from the oven and slice the pizzas into quarters.
  27. Top pizzas with tomatoes, pickled red onion, sour cream, guacamole, and cilantro before serving.