Taco Pizza

Why You’ll Love This Recipe

I love how easy and customizable this taco pizza is. It uses simple ingredients I usually already have in the kitchen, and it comes together in about 25 minutes. The crust gets crispy, the cheese melts perfectly, and every slice is packed with bold taco flavor. I can also top it any way I like, making it great for family dinners or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (12–16 ounce) pizza dough (store-bought or homemade)

• 1 pound ground beef

• 1 (1-ounce) packet taco seasoning

• 1 (15-ounce) can refried beans

• ¼ cup salsa

• 2 cups shredded cheddar cheese or Mexican blend

• ¼ cup sliced black olives (optional)

Toppings (add to your taste):

• Diced tomatoes

• Sliced green onions

• Sour cream

• Taco sauce

Directions

1. I let the pizza dough rest at room temperature for about 20 minutes so it’s easier to stretch.

2. While it rests, I brown the ground beef in a skillet over medium heat. Once cooked, I add the taco seasoning and the water it calls for, then simmer until fully seasoned. I set it aside once done.

3. I preheat the oven to 400°F and roll or press the dough onto a 12-inch pizza pan (or larger if I want a thinner crust).

4. I bake the plain crust for 8 minutes, then take it out of the oven.

5. In a bowl, I stir together the refried beans and salsa. I spread a thin layer over the pre-baked crust.

6. I top the pizza with the seasoned beef, shredded cheese, and olives.

7. I return it to the oven and bake for another 5 minutes, or until the cheese is fully melted and bubbly.

8. Once out of the oven, I sprinkle on fresh diced tomatoes and sliced green onions. I like adding dollops of sour cream and drizzling taco sauce over the top—or letting everyone add their own toppings.

Servings and timing

This taco pizza makes 10 slices, perfect for feeding 4–5 people.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

I sometimes swap the ground beef for ground turkey or shredded rotisserie chicken. For a vegetarian version, I skip the meat and load it with black beans, corn, and bell peppers. If I’m craving spice, I add jalapeños or hot sauce before baking. And if I’m in a rush, I use a pre-baked crust or flatbread to save time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop slices in the oven or toaster oven at 350°F until hot and crisp. The microwave works too, but I lose that crispy crust, so I usually avoid it if I can.

FAQs

Can I use store-bought pizza dough?

Yes, I often grab fresh dough from the bakery or refrigerated section. It’s a huge time-saver and still tastes great once baked.

Do I have to prebake the crust?

Yes, prebaking helps the crust stay crisp and prevents it from getting soggy once the beans and toppings are added.

What kind of cheese works best?

I usually use cheddar or a Mexican cheese blend, but Monterey Jack, pepper jack, or Colby all melt well and add flavor.

Can I make this ahead of time?

I prep the components ahead—cook the beef, mix the beans and salsa, and shred the cheese—then assemble and bake when I’m ready to eat.

Can I use tortillas instead of pizza dough?

Yes, I’ve made mini taco pizzas using flour tortillas as the base. They bake much quicker—just 5–7 minutes at 400°F.

Conclusion

Taco Pizza is a fun, fast, and flavor-packed twist on two favorites that always satisfies my craving for something bold and cheesy. I love how easy it is to throw together with everyday ingredients, and the toppings make it endlessly customizable. Whether it’s a casual weeknight dinner or a party-friendly dish, this one’s always a winner in my kitchen.

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