Taco Bell Mexican Pizza Spring Kimchi Copycat Recipe (The Fusion That Broke the Internet)
OMG, Taco Bell really went there! 🌮🥢 This Korean-Mexican mashup is absolutely wild — they took their classic Mexican Pizza and loaded it with tangy kimchi and gochujang drizzle. I was skeptical at first, but the spicy-savory combo is actually genius. My Korean friends are obsessed!
Ingredients
Main ingredients
- flour tortillas (8-inch) 8 pieces
- ground beef 1 lb
- shredded cheddar cheese 1.5 cups
- shredded Monterey Jack cheese 1 cup
- refried beans 1 cup
- prepared kimchi (chopped, drained) 1 cup
- vegetable oil (for frying) 1 cup
- green onions (sliced) 2 tbsp
Seasonings/Sauce
- gochujang 3 tbsp
- ketchup 2 tbsp
- soy sauce 1 tsp
- sugar 1 tsp
- cumin 2 tsp
- smoked paprika 2 tsp
- garlic powder 1 tsp
- onion powder 1 tsp
- MSG (Accent) 0.5 tsp
- salt 1 tsp
- black pepper 0.5 tsp
Nutrition summary
Carbohydrates
49 g
36%
Protein
19 g
14%
Fat
28 g
50%
Cooking steps
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1
Fry the tortillas: Heat 1 cup vegetable oil in a large skillet over medium-high heat (350°F). Fry each tortilla until golden and crisp, about 1 minute per side. Drain on paper towels. This delivers that signature Taco Bell pan-fried crunch.
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2
Make the seasoned beef: Brown ground beef in a skillet, breaking it up with a spatula. Drain excess fat, then stir in cumin, smoked paprika, garlic powder, onion powder, MSG, salt, and black pepper. Cook 2 more minutes to fully bloom the spices—MSG is Taco Bell's secret for bold umami.
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3
Prepare the gochujang drizzle: In a small bowl, mix gochujang, ketchup, soy sauce, and sugar. Set aside. This fusion sauce mimics Taco Bell's tangy-sweet Mexican Pizza sauce with a Korean kick.
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4
Assemble the pizza: Spread a thin layer of refried beans on 4 tortillas. Top each with a quarter of the beef mixture and half the kimchi. Place another fried tortilla on top of each to make a pizza sandwich.
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5
Add toppings for that classic Taco Bell layering: Sprinkle cheddar and Monterey Jack cheeses evenly on each pizza. Drizzle with gochujang sauce. Broil on a baking sheet in the oven for 2-4 minutes until cheese is melted and bubbly—this technique emulates Taco Bell's signature oozy cheese layer.
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6
Final garnish for freshness: Top with green onions and the rest of the chopped kimchi. Slice into quarters and serve hot, maximizing the crispy-cheesy-tangy layers.
Personalized Q&A
Q. Does this actually taste like the Taco Bell version?
Absolutely! The seasoned beef uses cumin, smoked paprika, and MSG—just like Taco Bell's signature layer. Frying the tortillas replicates that legendary crunch, and the oozy cheese blend broiled on top captures their pizza-melt style. The spicy gochujang drizzle fuses perfectly with the classic flavors, making it remarkably close to Taco Bell’s limited-time menu experience.
Q. How do I keep the tortilla crispy like Taco Bell’s Mexican Pizza?
To achieve that crunchy base, make sure your oil is at 350°F when frying and drain the tortillas well on paper towels. Assemble and broil quickly—don’t overload with sauce or let the pizzas sit too long before serving, which can make them soggy.
Q. Can I use corn tortillas or swap the cheese?
While flour tortillas mimic Taco Bell’s style and fry up extra crispy, you could use corn tortillas for a different crunch, though the texture will change. For cheese, stick to cheddar and Monterey Jack for the signature ooze; swapping for all-mozzarella or pre-shredded blends won’t melt as authentically.
Q. How many calories are in one Mexican Pizza Spring Kimchi serving?
Each serving is about 230g and delivers roughly 540 calories, including 49g carbs (36%), 19g protein (14%), and 28g fat (50%). It’s an indulgent, crispy-cheesy treat—enjoy in moderation if tracking nutrition.
Q. Can I make these ahead or reheat leftovers?
For best crunch, assemble and broil Mexican Pizza Spring Kimchi just before eating. If prepping ahead, keep fried tortillas and fillings separate in the fridge up to 2 days; assemble and broil fresh. To reheat leftovers, bake in a 375°F oven for 7-10 minutes—avoid microwaving, as the tortillas will get soft.
