Copycat Taco Bell Mexican Pizza Empanadas Recipe

If you ever found yourself secretly mourning the loss of Taco Bell’s Caramel Apple Empanada but still daydreaming about that nostalgic crunch… wait till you meet its spicy cousin. These Copycat Taco Bell Mexican Pizza Empanadas are everything you love about the Mexican Pizza, savory beef, melty cheese, zesty sauce, but wrapped in a golden, crispy shell you can eat in two bites flat.

I first heard whispers of this test item from a friend in Phoenix who texted me, “Dude, these are like Pizza Rolls but if Taco Bell made them while half-dreaming about nachos.” Naturally, I had to dig deep, tinker, taste, and recreate them at home. The result? A portable little flavor bomb, perfect for party trays, late-night cravings, or when you want that fast food flair without the drive-thru queue.

How to Make Taco Bell Mexican Pizza Empanadas

You’ll start by whipping up a quick, tender empanada dough, just flour, oil, salt, and a splash of warm water. It’s simple, flexible, and fries up like a dream. While the dough rests, you’ll brown ground beef low and slow with Taco Bell–inspired spices and just enough water to make it sticky and rich, not crumbly.

Next, you’ll stir in a spoonful of zesty tomato-chile sauce, toss in that classic three-cheese blend, and get rolling. Each little dough circle gets a dab of filling, a good pinch of cheese, then sealed with a fork like old-school pastry pockets.

After a quick dip in hot oil, they puff up golden, crispy, and bite-sized, like the best kind of fast-food fever dream. Warm Mexican Pizza sauce on the side is the final touch, perfect for dunking or drizzling depending on your mood.

They’re crunchy, cheesy, and way too easy to inhale. You might want to make a double batch.

Nutrition facts (per empanada, est.)

• Calories: 65
• Fat: 3.2 g
• Carbs: 6.8 g
• Protein: 3.1 g
• Servings: Makes 12 small empanadas

Times and Ingredients

• Prep Time: 25 minutes
• Rest Time (dough): 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (including assembly and frying)

For the Dough

• 1½ cups all-purpose flour
• ½ tsp salt
• ¼ tsp baking powder
• 2 tbsp vegetable oil or melted butter
• ½ cup warm water (as needed)

For the Beef Filling

• ½ lb ground beef (80/20 is perfect)
• ½ cup water
• 1 tbsp tomato paste
• 1 tbsp cornstarch
• 1½ tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¼ tsp sugar
• Dash of cocoa powder (optional but authentic)
• Pinch of salt

Cheese Blend

• ½ cup shredded mozzarella
• ½ cup shredded cheddar
• ½ cup shredded Monterey Jack

Internal Sauce

• ¼ cup tomato sauce
• 1 tbsp mild red enchilada sauce
• 1 tbsp diced green chiles
• ½ tsp cumin
• ¼ tsp sugar

For Frying

• Neutral oil (vegetable or canola)

Dipping Sauce (Mexican Pizza-style)

• ½ cup tomato sauce
• 2 tbsp salsa
• ½ tsp cumin
• 1 tsp sugar
• Salt to taste

Tools You’ll Need

• Medium mixing bowl
• Rolling pin
• Large skillet or frying pan
• Small saucepan
• Measuring cups + spoons
• Fork or dough press
• Paper towels
• Slotted spoon

Instructions

Step 1: Make the Dough

In a mixing bowl, combine flour, salt, baking powder, and oil. Add warm water gradually, mixing until a soft dough forms. Knead briefly and cover with a towel. Let rest 20 minutes.

Step 2: Cook the Beef

In a skillet over medium heat, brown ground beef. Drain excess grease. Add water, tomato paste, cornstarch, and spices. Stir until thickened and saucy. Let cool slightly.

Step 3: Make the Internal Sauce

Stir together tomato sauce, enchilada sauce, green chiles, cumin, and sugar in a small pan. Heat until bubbly. Mix 2–3 tablespoons into the cooked beef (you’ll save the rest for dipping).

Step 4: Assemble the Empanadas

Divide dough into 12 small balls. Roll each into a thin circle (about 4 inches across). Add 1 teaspoon beef mixture and 1 tablespoon cheese blend to the center. Fold over into a half-moon, press edges with a fork to seal.

Step 5: Fry ‘Em

Heat oil in a pan to 350°F (175°C). Fry empanadas in batches for 1–2 minutes per side, or until golden and bubbly. Drain on paper towels.

Step 6: Make the Dipping Sauce

Simmer all dipping sauce ingredients in a small saucepan for 5–7 minutes. Adjust salt and sweetness as needed. Serve warm on the side.

Tips

• Let the beef cool before assembling to prevent soggy dough.
• Don’t overfill, small empanadas burst easily.
• Roll dough thin so it crisps quickly and doesn’t overpower the filling.
• If you prefer baking: Brush empanadas with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
• Freeze before frying for a future snack attack.

What to Serve With

Party-style snacks:

• Nacho chips + guac – Crisp chips with creamy guacamole contrast the soft, savory interior of the empanadas. A perfect party duo.
• Mini quesadillas – Keep it all bite-sized. Melty cheese quesadillas sliced into wedges pair effortlessly.
• Mexican street corn (elote) – Sweet, smoky, creamy corn on the cob with chili-lime dust. It gives the empanadas a summer fairground feel.

Hearty combos:

• Mexican rice and refried beans – A classic Taco Bell-style plate. Scoop some beans with your empanada or drizzle rice with leftover sauce.
• Spicy coleslaw – Cool crunch meets mild heat. The slaw cuts through the richness of the fried shell.
• Cilantro-lime salad – Fresh greens, sharp lime, and a little creamy dressing round out the meal without making it too heavy.

Cold drinks to pair:

• Horchata or iced tamarind juice – Both give you sweet relief from the spice.
• Cherry Pepsi or Baja Blast – If you’re going full Taco Bell copycat, you gotta bring the signature sip.
• Lemon-lime seltzer – Light and fizzy to reset your palate between bites.

Variations

Mini Pizza Bites
Use store-bought pizza dough and add a dab of marinara instead of enchilada sauce. Now you’ve got little deep-fried pizza rolls with a Taco Bell soul.

Cheesy Bean Version
Add 1 teaspoon smooth refried beans inside with the beef. It echoes the OG Mexican Pizza more closely and adds creamy texture.

Vegetarian Version
Skip the beef. Sauté mushrooms, diced onions, and refried beans with taco seasoning for a hearty veggie filling. The same bold flavors without the meat.

Air Fryer Edition
Brush empanadas with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway. Not quite the same bubble-blistered crust, but still crisp and satisfying.

Big Empanadas for Meals
Instead of 12 mini ones, make 6 larger empanadas. Add a bit more filling, press the edges tightly, and fry for about 3–4 minutes per side.

Ingredient Substitutes

Ground Beef

• Substitutes: Ground turkey, plant-based crumbles, lentils + refried beans (for vegetarian)
• Pro tip: Keep the same seasoning blend so the Taco Bell flavor stays consistent

Three-Cheese Blend

• Original: Mozzarella, cheddar, Monterey Jack
• Substitutes: Colby Jack, pepper jack (for heat), or a shredded Mexican blend from the store

Homemade Dough

• Substitutes: Goya empanada discos, Pillsbury pie crusts, or small circles of pizza dough
• Pro tip: If using pre-made dough, thaw fully and roll slightly thinner before filling

Tomato Sauce (internal or dipping)

• Substitutes: Enchilada sauce + salsa, marinara + taco sauce, or ketchup + taco seasoning for an emergency fix

Green Chiles

• Substitutes: Jalapeño, roasted red pepper (milder), or a small spoon of salsa verde

Frying Oil

• Substitutes: Any neutral oil—canola, corn, peanut. Avoid olive oil (too strong) or butter (burns too fast)

Honest Review

After a few rounds of frying (and a couple of early blowouts where the cheese tried to escape), this version really delivers. The shell gets that perfect golden puff, crispy on the edges, soft in the middle, and the filling hits all the nostalgic Taco Bell notes. It’s meaty, cheesy, tangy, and somehow tastes like a memory of a late-night snack you didn’t know you missed.

Does it taste exactly like the Phoenix test version? Probably not 100%. Taco Bell likely has a dough recipe tweaked by a food scientist and an industrial fryer the size of a small bathtub. But flavor-wise? It’s dead-on. The seasoned beef, that sweet-chili tomato sauce, the cheese blend, it’s all there.

Would I make it again? Absolutely. Especially for parties or game night. It’s one of those recipes that makes people pause mid-bite and go, “Wait, what is this?” in the best way. Just be warned: one batch disappears fast. Like… too fast.