Taco Bell Cantina Chicken Mexican Pizza Copycat Recipe (New Mexican Pizza Twist)
Slow-roasted chicken and black beans layered between crispy tortillas with jalapeño citrus salsa — Taco Bell's newest Mexican Pizza twist hits different.
Ingredients
Main ingredients
- Flour tortillas (6-inch, taco size) 8 pieces
- Cooked shredded chicken breast (preferably slow-roasted) 2 cups
- Canned black beans (drained, rinsed) 1 cup
- Mexican blend cheese (shredded) 2 cups
- Vegetable oil (for frying) 1 cup
- Nacho cheese sauce 1 cup
- Diced tomatoes 1 cup
- Pickled jalapeños (diced) 1 4
Seasonings/Sauce
- Ground cumin 2 tsp
- Paprika 1 tsp
- Garlic powder 1 tsp
- Onion powder 1 tsp
- Salt 1 tsp
- MSG (Accent seasoning, optional but recommended) 0.5 tsp
- Lime juice (for salsa) 2 tbsp
- Fresh cilantro (chopped, for salsa) 2 tbsp
Nutrition summary
Carbohydrates
38 g
35%
Protein
21 g
19%
Fat
22 g
45%
Cooking steps
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1
In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, salt, and MSG. Toss the shredded chicken with half this seasoning blend while it’s still warm for optimal flavor absorption.
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2
Heat about 1 cup vegetable oil in a large skillet over medium-high heat (target 350°F). Fry flour tortillas, one at a time, for 45–60 seconds per side until golden and crispy. Drain on paper towels. Copycat tip: frying is crucial for that signature Taco Bell crisp and flavor.
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3
In a separate bowl, lightly mash the black beans with the remaining seasoning blend to infuse them with Tex-Mex flavor.
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4
Make the jalapeño citrus salsa: Combine diced tomatoes, diced pickled jalapeños, chopped cilantro, and lime juice. Stir and chill until assembly.
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5
Warm nacho cheese sauce gently on the stovetop or microwave until smooth and pourable (don’t overheat or it may break). Copycat tip: Use American cheese or sodium citrate for the ultra-creamy Taco Bell style.
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6
To assemble: Place one fried tortilla on a baking sheet. Layer with seasoned black beans, then the slow-roasted chicken, and a spoonful of nacho cheese sauce. Place a second fried tortilla on top.
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7
Spread an additional 2 tablespoons nacho cheese sauce over the top tortilla, sprinkle with Mexican blend cheese, and broil 1–2 minutes until the cheese melts and bubbles.
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8
Top each Mexican Pizza with a scoop of jalapeño citrus salsa, plus extra diced jalapeños if desired. Serve immediately for ultimate crunch.
Personalized Q&A
Q. Does this actually taste like the Taco Bell Cantina Chicken Mexican Pizza?
Yes, this copycat recipe replicates key Taco Bell flavors by using their signature cumin, MSG, and paprika seasoning blend, plus fried tortillas for the signature crunch, and ultra-creamy nacho cheese sauce. Layering each component just like Taco Bell ensures every bite is savory, tangy, and spot-on to the new menu item.
Q. How do I keep my Mexican Pizza tortillas crispy like Taco Bell’s?
Fry the tortillas in hot oil (350°F) until golden and crisp, then drain immediately. Assemble pizzas just before serving—if they sit with sauce or salsa for too long, they’ll soften. Broil only briefly to melt cheese without making the base soggy.
Q. Can I use rotisserie chicken or rotel tomatoes if I don’t have all the ingredients?
Rotisserie chicken works fine—just toss it with the seasoning blend to capture Taco Bell’s flavor. For salsa, you can sub Rotel (drained) for fresh tomatoes and jalapeños, but avoid skipping the lime juice and cilantro to keep the citrus bite.
Q. How many calories are in each serving?
Each Mexican Pizza contains approximately 440 kcal per serving, with 38g carbs (35%), 21g protein (19%), and 22g fat (45%)—similar to Taco Bell's limited-time item.
Q. Can I prep this in advance or reheat leftovers?
For best results, fry tortillas and prepare fillings ahead, but assemble and broil pizzas just before eating. Leftovers can be stored, unassembled, in the fridge for 2–3 days. Reheat tortillas in a hot pan to crisp them before assembling and serving.
