Taco Bell Mexican Pizza Copycat (With Optional Infused Version)

• Chunky salsa
• Shredded cheese blend
• Diced tomatoes, green onions, cilantro, hot sauce

Optional Infused Component (Adults Only Where Legal)

• Infused oil or prepared infused pulp mixed into the filling

How to Build the Best Infused Taco Bell Mexican Pizza

Step 1: Make Crispy Tostada Shells

Lightly oil both sides of a corn tortilla and place in an air fryer at 150°C / 300°F for about 6 minutes, weighted down with a heat-safe dish to keep flat. Cool on paper towels. Homemade shells give much better texture than store-bought for this taco bell copycat recipe and hold up to the filling without going soft.

Step 2: Cook the Filling

Brown the ground meat in a pan and break it apart thoroughly. Add refried beans and any optional vegetables. Cook until fully combined and heated through. For an infused taco bell experience, stir infused oil or pulp into the filling here so it distributes evenly across all portions with no concentrated spots.

Step 3: Assemble the Layers

Place one tostada shell in the pan, spread filling evenly, add cheese, then top with the second shell. Spread salsa over the top and add more cheese. Heat gently until cheese melts and binds the layers without softening the shells too much.

Step 4: Add Fresh Toppings

Remove from heat and finish with tomatoes, green onion, cilantro, and optional hot sauce. Fresh toppings add brightness that completes the flavor profile. A sharp knife or pizza cutter gives the cleanest slices.

Tips for Serving Infused Mexican Food at Home

• Do not overload the filling — the shell loses crunch
• Melt cheese slowly so tortillas stay crisp
• Add fresh toppings only after cooking
• Let the pizza rest one minute before slicing
• For infused mexican food, keep portions small and labeled clearly

Serve immediately while warm. It pairs well with fresh vegetables or plain chips. Because this is infused mexican food, edible effects take longer than inhalation — wait at least 90 minutes before consuming more.