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This macro friendly Mexican Pizza is a take on the beloved Taco Bell menu item. This version has less calories, fat and higher protein. The trick is baking Mission low carb tortillas until crispy and cooking 90% lean ground beef for the taco meat. This recipe still utilizes refried beans, shredded cheese and enchilada sauce just like the Taco Bell version, the only difference is portion control. Would I love to pile on a cup of cheese to this Mexican pizza? Yes. But that’s not the point.

The point of this recipe is to be macro friendly while still being yummy. If you aren’t worried about macros, then add as much cheese and beans as your heart desires. Even if you aren’t calorie counting, an easy swap is the ground beef and tortillas. The 90% lean ground beef tastes the same and comes in with more protein and less fat. The Mission low carb tortillas are just like regular tortillas and also come in at way less calories and more protein. The key is easy substitutions that add more protein. So even if you piled on cheese but made the beef and tortilla swaps, it would still be better than going to Taco Bell.

Another fun recipe that utilizes these tortillas is my macro friendly thin crust pizza. It’s like Donato’s but guilt free. Check it out while you’re here!


Tips for the Best Mexican Pizza


  • Keep an eye on your tortillas once they’re in the oven. Prick any bubbles that start to form with a toothpick.

Macro Friendly Mexican Pizza

The Taco Bell favorite menu item remade to be lower in fat and calories and higher in protein.
5 from 2 votes
Course Dinner, Lunch
Servings 8


  • 16 Mission low carb tortillas
  • 1 lb 90% lean ground beef
  • 16 oz refriend beans (1 can)
  • 1/3 c chicken stock
  • 2 c shredded Mexican cheese
  • tomatoes diced

Seasoning for Meat

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ancho chili powder
  • 1 tso cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/3 c water


  • Preheat oven to 400 degrees
  • Brown meat on the stove over medium heat.
  • Sop up extra fat with paper towels. Discard.
  • Add seasoning to the meat. Stir. Add water. Let simmer on low for 5 minutes.
  • Spray tortillas on both sides with avocado oil. Place directly on the rack and cook for 5 minutes. Flip, and move the back tortillas to the front and the front tortillas to the back. Cook 2-3 more minutes.
  • Keep an eye on the tortillas, if they start to form large bubbles, prick the bubbles with a toothpick.
  • While those cook, add canned refried beans to a medium pot along with the chicken stock. Cook over medium heat until warmed through and spreadable.
  • In a separate pot heat up a can of enchilada sauce. Season with 1 tsp garlic powder and a pinch of salt.
  • Spread 2 TB of the refried beans on one of the crisp tortillas.
  • Top with 1/4 C packed taco meat.
  • Place the second tortilla on top.
  • Ladle enchilada sauce on top.
  • Sprinkle 1/4 C packed shredded Mexican cheese on top of the enchilada sauce and put back in the oven until the cheese is melted.
  • Remove from the oven, top with diced tomatoes and cut into fourths.
Tried this recipe?Let us know how it was!