Perfect Taco Bell Mexican Pizza Copycat Recipe

the kitchen literally smells like

taco

bell

at this moment everyone nods in disappointment because apparently they don't like working with the smell of

taco

bell

, that's fine, I do it after 35 years on the permanent menu and with great sadness in my heart I say goodbye final of Mexican

pizza

, however, let's not dwell on Taco Bell's cruel treatment of one of their beloved original menu items and let's not dwell on their cruel treatment of other favorites um cheesy party fries um no, today is a celebration, although Mexican

pizza

no longer exists. taco bell menus it is given a second life in the hearts and kitchens of all of you at home pour the first sip of baja blast for

mexican

pizza and let's get cooking amen this is what a bagpipe sounds like and if you are cooking this at home we have Divided the

recipe

into three easy steps.

You can get the time codes right there. We also have a full

recipe

written in the description. What are we waiting for? Let's strengthen it. Strengthen me Scotty, like Taco Bell has. a disservice to everyone I realize we've done you, the Mytical Kitchen viewer, a disservice because we've never posted a real taco bell

copycat

beef recipe, but this to me is the definitive version . I'm going to add a little bit. of oil in the pan, it heats up a little and then we begin to sauté our meat. When most people make imitation taco bell meat, they only add spices to the ground beef, but what taco bell really does with their meat is only 88 beef they add. like oatmeal and water and other things and that's why the meat is so thick and delicious it's almost like a tex-mex bolognese and that's what we're doing here today so we heat that up and then I'm leaving. to take a pound of 80 20 ground beef you have to drop it from the top, that's how they do it at taco bell and most people will tell you to try to break up the meat very finely, which of course you should do, but dont do it.

It is not necessary to cut it very finely because we are going to throw it back into the food processor. Taco bell meat. One of the great things about it is that it almost has the texture of a thick shake so you can have it like a taco bell beef burrito and you can just push the inside up through the tortilla and just drain it and it's a great way to get less carbs at the moment the meat is slightly shredded at this point if you don't want to go all out you can get a bag of taco seasoning like Lowry's it's a lot of the same things there will be some fun extra chemicals citric acid, a little bit of thickener, all that, but this is my spice mixer, so we have garlic powder and onion powder, these are two things that are found in many processed foods and then we're going to go ahead and add our cumin and I like to roast all these spices in the fat itself and then we have chili powder, yes human, it smells a little like body odor, but in a good way, you know when you smell someone who is very ripe and you say: I want to get to know them better , we have paprika, it will give it a nice red hue and again it will make it taste red and then we will add a little bit of black pepper, of course, a considerable amount of salt and again the recipe is in the description of all the actual measurements of these and then we're going to mix that in yeah when you toast spices in the fat of the meat as it cooks it's going to become even more aromatic and fragrant when I think of taco bell I think of aromatic and fragrant like people don't.

Give enough respect to the Taco Bell name for how tasty their food is and then a couple of other secret ingredients you can use to make your meat taste even more like Taco Bell and really stick with them for discontinuing Mexican pizza with cocoa. cocoa powder powder, you won't taste it too much, it will add all those different aromas, what it will do is make your meat more browned, that's actually what taco bell does to give their meat that meaty look because I guess that's how I would be. It's not close enough to beef without it and then another thing you can do is chicken broth, so we're using a poyo broth from what is it or yeah, we're using norbrand chicken broth, this is chicken broth. , it's a soup mix, basically it's just very similar to the message of salt and different flavorings and that's a lot of what's in taco bell, let's add a little bit of that and then once this meat is half cooked, we'll take it out and then Let's pop this into our food processor and just pulse it a little bit, yeah, yeah, oh, food processor, it's always an adventure, will you figure it out on the first try?

No, he'll figure it out on the ninth try, he'll figure it out, he'll throw away all that meat garbage. there because the taco bell meat is like there's no big meat curd, I guess it's like a very smooth mixture, we won't like to make it completely puree, yeah, we'll just pulse it about eight times, it worked, I didn't expect it to. turns on but it did two three four five six seven and eight yeah that's exactly what we're looking for if you can see it's all nice and kind of like um I don't know what you would call it it's like freshly tilled land in my mind let's add all of our meat back to the pan oh yes we have the thin taco bell meat curds what we don't have yet is the soup you want your meat to be thick and so We'll add a little bit of hot sauce just to give it a little spice and then that acid too and then we'll take water and add it to the waters of your soup ingredients.

We will see that it will create a slightly viscous consistency. We will add a little thickener in the form of an oatmeal taco bell. In fact, he puts oats in the meat, which makes it healthy, but it has a base like yours. You are eating oats every time you eat a chalupa, as long as you suck it out of the hole in the chalupa instead of eating it whole, but if you don't want to use oat flour, you can use regular white flour, you can just pulverize a little. like oatmeal packets try not to get the apple cinnamon flavor but hey that may taste good and then this will thicken it and I really like to keep all those flavors close to the meat and again you will see it thicken it will just take about three minutes to really tighten it up, but that's my taco bell meat look that I want the kitchen to literally smell like taco bell right now, right?

It smells like that everyone is nodding in disappointment because apparently they don't like working at Taco Bell. It smells, okay, I'm doing it right, we have our beautiful taco bell imitation meat, but what is imitation meat without imitation sauce? Yeah we sure will, as is often the case in life, we don't really appreciate something until it's gone and I don't think I've ever really appreciated Mexican pizza sauce because I mean it just soaks into the tortilla and It's topped with cheese, you have all the meat and beans and all that, but after reading the taco bell ingredients label I realized that If you want to make it at home, you can combine a can of enchilada sauce with equal parts of ragout tomato sauce because that's pretty much what it was.

We're going to start by adding green chiles so this is coming right off the taco bell label, we're going to add a little bit of water to it and then we're going to put some tomato paste right there so that taco bell

mexican

pizza sauce is literally like a combination of taco sauce and pizza sauce because there's a ton of sugar and tomato paste, but also chiles and spices, so green chiles, tomato paste, we're taking onion powder, garlic powder again, I eat literally everything in taco bell, we're also taking some cumin and chili powder and you can use any chili powder you want as you.

I know we're not going to be picky about it and then we'll add a little bit of salt and sugar. We'll just cook this a little bit to get everything combined and then blend it in our blender, strain it and thicken it. I feel like people don't really appreciate the awesomeness of Mexican pizza. This is a menu item from 35 years ago, which is crazy because when we think of taco bell we now think of crunchwrap Supremes. the cheese core burritos and the triple magnifying glass was a human centipede of chalupas that just went back and forth, but like 35 years ago, taco bell didn't have those crazy menu items like mexican pizza, for me it was the keeper first generation to open. the doors it was like you hadn't had skrillex no dandruff and rusco don't laugh at my dubstep references that's a key to dubstep nicole liked it now we're going to take this we're going to put it in our blender just to mix those chiles and then we're going to thicken them with a little bit of cornstarch to hopefully give it that taco bell smoothness, you know, that taco bell smoothness, that's what uh, uh, rob thomas with carlos santana were actually singing about them.

We're singing about the smoothness of Mexican pizza sauce, fun fact, we're just going to turn this blender on, hopefully you won't die, ah, what's the fruit, I don't know what happened, but it's working fine now, so we're mixing. the sauce, yeah, put it on high heat, really mix those chiles, give it a little flavor, that's Mexican pizza, okay, you can strain it if you want, it'll be even smoother, but honestly, it's got all that sweetness, all those spices . It looks like Taco Bell, it smells like Taco Bell, I feel ready to run into a Taco Bell and protest the loss of Mexican pizza.

I like it, now all we have to do is make it the taco bell we all have. our taco bell mison plus we have some nice thick beans that are just canned refried beans mixed with water the

perfect

taco bell

copycat

recipe although they use a powder that they mix with water whatever we have our meat we have our salsa cheese tomatoes now the toast so I have these hybrid corn and flour tortillas, which is actually what taco bell uses, they're not your normal corn tortilla shells, so you can find them, I don't know, somewhere on Amazon, if you want to use corn tortillas, do it, have them dehydrated in an oven at 250 degrees for about 25 minutes just to get a little moisture out now I'm just going to fry them in oil until they're crispy they'll take them out we're going to layer them we're going to put the sauce we're going to put the cheese we're going to put them in the oven and then we're going to stick it to taco bell so try to press down on the tortillas when they're in the oil just to keep them from curling up try to keep them flat if you have a fry press toast use that I don't know how many home cooks have a press to fry toast I wish we had it but we're just going to fry until they're nice and crispy brown just for a couple of minutes yeah here we go oh yeah they're delicious like this I will take them out of the hot oil, take them out well. there I'm going to turn them a little bit to give them the previous touch, but honestly, I mean, if you're recreating a taco bell at home, don't take too much oil off of them, they wouldn't want you to not do that. for you so first we need to spread some beans so we grab some of these watery beans that I love.

I water down my home canned refried beans. I feel like every time I talk about what I cook at home it's just sad, yes, watering down my beans makes them stretch more for the dollar, but I like a good soupy bean. I shouldn't be made fun of for that. I've always fantasized about being able to go behind the taco bell counter and actually make my own food, so I can, as you know, make sure that all the sour cream isn't on one end of the burrito and really be able to control the proportions and when you do it at home, that's exactly what you can do, which is for me.

It's exciting, that's what excites me. I fantasize about taco bell and I'm excited to make it at home. Alright. I'm going to put some meats in there. That's good. I love how the meat is more spreadable than the beans. That's how you know. You've done a good job with the taco bell meat. Oh, another fantasy I've had. I've always wanted to put a bunch of taco bell meat in a boba cup and serve it through one of those big, thick straws I can manage. That fantasy that I can do, that I'm an adult, I can drink boba meat, so now we're going to put on a little hat, yeah, yeah, and then we're going to take our Mexican pizza sauce and spread it over the edge.

For the edge, that's pretty, that beautiful deep red color, that's what we wanted. And now, a mix of yellow and white cheeses, we're using some medium cheddar and Monterey Jack. You can use that Mexican shredded cheese mix that everyone in the south somehow has. California grew in the refrigerator where Nicole nods her head, she knows we're going to put a little bit of this on top and then we're going to melt it in the oven and usually you would take it right out of the oven and put it in. in a box and let everything steam until the tortillas dissolve like chilaquiles in the meat and bean soup. uh, you can choose to box it or not, so I'll stick with this.

I'm going to fly in the oven. for about four minutes to melt this cheese, today it's not burning and look that cheese is

perfect

ly melted, I mean this looks like a taco bell item, there's only one more step left and that is to take the least ripe tomatoes you've ever seen in the All over the world, these are almost too red, you want them to be whiter on the inside and we're just going to place them around, yeah, yeah, and that's really the keyFor this, it is the freshness of that raw tomato cutting the richness of all those meat soups, that is, we have done it like Lazarus, Mexican pizza has risen from the dead and we are its progenitors.

Thank you very much for joining us. This has been David Blaine's magic hour. Smoke cloud, do it in the post, ah shit, I rub my hip, my hips popped, honestly this looks super amazing, it looks very taco belly. I'm going to get into the pizza cutter. Whoa, oh, you have to cut it into quarters. That's what I'll talk about. Mention one? of these quarters, yes this is nice, thick and tangy, first I'm going to use cheese upside down, honestly it's pure taco bell flavor, the meat is dead and that's all the spices you have, there's a little bit of sweetness in the mexican pizza sauce this is a spitting image of a taco bell mexican pizza, but you shouldn't just take my word for it, you should take the mythical chef trevor's word for it, because um trevor is trevor, look at that face, i can't lie .

I'm going to use our mythical chef's spore harpoon to prepare Trevor's Mexican pizza. How are you going to prepare me well? I'm going to turn you on as best I can. I am a sparkling with great tenderness. Yes, we have it. This seems a bit complicated. No. no, that's coming from Trevor's plane to the hangar, come on, give me good, I feel like I'm eating a taco ball mexican pizza right now from taco bell, yeah, like you're parked in the alley, you know, if you do not want. wait to get home, it's like I never cared much about taco bell mexican pizza.

We should have found someone to review now next time, well I mean that's what we're going for, it's an exact replica of the Mexican taco pizza. which I can't emphasize enough now he's dead thank you so much for killing mexican pizza taco bell thanks for watching mythical cuisine we have new videos every week we have new episodes of our podcast the hot dog is a sandwich every Wednesday wherever you are get your podcasts Trevor Picking Some Beans is on Instagram at Mythical Kitchen with photos of your Taco Bell Mexican Pizzas under the hashtag Dreams Become Food See you next time You can cook your own feast while wearing the Mythical Kitchen Apron available now at mythical.com