Taco Bell Mexican Pizza Empanadas Copycat Recipe (Snackable Mexican Pizza)
You can pack the entire Mexican Pizza experience into crispy, golden empanada pockets stuffed with cumin-seasoned beef, melty cheese, and tangy pizza sauce. They shatter on the first bite and the filling pulls in warm, cheesy strings. Make a double batch — these don't last.
Ingredients
Main ingredients
- empanada dough (store-bought or homemade) 6 pieces
- ground beef 1 lb
- shredded cheddar cheese 1.5 cups
- shredded mozzarella cheese 1 cup
- pizza sauce 1 cup
- vegetable oil (for frying) 3 cups
Seasonings/Sauce
- cumin 1 tbsp
- paprika 1 tsp
- garlic powder 1 tsp
- onion powder 1 tsp
- salt 1 tsp
- black pepper 0.5 tsp
- MSG (optional, but highly recommended) 0.5 tsp
Nutrition summary
Carbohydrates
30 g
35%
Protein
13 g
15%
Fat
18 g
50%
Cooking steps
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1
1. In a skillet over medium heat, cook the ground beef until browned (about 6-8 minutes), breaking it up finely for Taco Bell's signature texture.
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2
2. Stir in cumin, paprika, garlic powder, onion powder, salt, black pepper, and MSG. Sauté for 2 minutes to bloom the spices. Copycat tip: MSG gives that unmistakable Taco Bell umami punch.
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3
3. Transfer beef to a bowl and let it cool slightly. Mix in shredded cheddar and mozzarella cheeses for layered melt and stringy texture.
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4
4. Roll out empanada dough, making sure it’s just under ¼” thick. Add a spoonful of beef-cheese filling plus 1 tablespoon pizza sauce on each round.
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5
5. Fold and seal each empanada, crimp edges tightly for leak-proof frying. Fry in hot vegetable oil at 350°F for 3–4 minutes per side, until golden and extra crispy. Copycat tip: High oil temp ensures shatteringly crisp shell just like Taco Bell.
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6
6. Drain on paper towels. Serve hot for best crunch, with extra pizza sauce for dipping if desired.
Personalized Q&A
Q. Does this actually taste like the Taco Bell Mexican Pizza Empanadas?
This copycat is engineered for bold, layered Taco Bell flavor. We use cumin, paprika, onion powder and a dash of MSG in the beef, which mimics Taco Bell's signature seasoning. Melty cheddar and mozzarella, plus tangy pizza sauce, deliver those warm, cheesy strings and sauce layering. Frying at a high temperature creates the craveable crisp bite of the empanada shell.
Q. How do I keep the empanada shell crunchy like Taco Bell?
Be sure to fry at 350°F and don’t overcrowd the pan. If the oil is too cool, empanadas can turn soggy instead of crisp. Seal the edges tightly to prevent leaks, and drain fried empanadas well on paper towels for maximum crunch.
Q. Can I use regular shredded cheese instead of cheddar and mozzarella?
Cheddar and mozzarella work together for both sharpness and stringiness. While you can substitute with other cheeses, using only one may change both flavor and texture. For the Taco Bell effect, stick to cheddar for melt and flavor, and mozzarella for those cheesy strings.
Q. How many calories are there per empanada?
Each Mexican Pizza Empanada contains about 340 kcal per 120-gram serving, with 30g carbs (35%), 13g protein (15%), and 18g fat (50%)—giving you a balanced nutrition profile similar to Taco Bell's menu.
Q. Can I make these ahead and reheat later?
Yes! Fry, cool, and store empanadas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to restore crispness; avoid microwaving, as it can make the shell soggy.
