Taco Pizza Recipe

Taco Pizza Recipe | Cheesy, Savory & Flavor-Packed

I just whipped up this taco pizza recipe for dinner, and let me tell you—it felt like I merged two of my favorite food worlds. Pizza dough warmed in the oven, plus all the bold taco flavors I love: seasoned beef, beans, cheese, and a fresh topping finish. I sat there, fork in hand, and savored every bite.

It’s such a fun, relaxed meal that’s perfect when I want something a little different but still comforting. After making it, I realized this might just become our new Taco Tuesday staple. If you enjoy cheesy, flavorful dishes, you might also love the Cheesy Baked Mushroom Chicken Recipe for a dinner twist.

Ingredients

Here are the ingredients you’ll need for this taco pizza, along with tips and explanations to make it delicious:

• 1 (12–16 ounce) pizza dough – Choose a thinner dough for a crisp crust or a heavier dough for a thicker, softer base.
• 1 lb ground beef – Gives the pizza that hearty, classic taco flavor.
• 1 (1 oz) packet taco seasoning – Pick mild or spicy depending on your heat preference.
• Water – Needed to cook the taco meat according to the packet instructions.
• 1 (15 oz) can refried beans – Makes the perfect “sauce” layer that holds everything together.
• ¼ cup salsa – Adds flavor, moisture, and a nice tang to the refried beans.
• 2 cups shredded cheddar cheese (or Mexican blend) – Freshly shredded cheese melts smoother and tastes richer.
• ¼ cup sliced black olives – Adds a salty, briny pop to balance the richness.
• Diced tomatoes – Brings freshness and color to the finished pizza.
• Sliced green onions – Adds sharpness and crunch without overpowering the other flavors.
• Sour cream – Optional, but great for cooling down the spices.
• Taco sauce – For drizzling on top or adding at the dinner table.

Note: This recipe makes several servings — roughly 10 slices depending on crust thickness.  If you want another quick and satisfying meal, try the Chicken Pesto Ciabatta Recipe for an easy handheld dinner.

Variations

Here are some great ways to customize your taco pizza:

• Dairy-Free: Use plant-based shredded cheese and dairy-free sour cream.
• Low-Carb / Keto: Replace the pizza dough with a cauliflower crust or low-carb flatbread.
• Make It Spicy: Add diced jalapeños, hot sauce, or spicy taco seasoning.
• Vegetarian Version: Replace beef with plant-based meat, crumbled tofu, or seasoned black beans.
• Fresh Topping Twist: Add shredded lettuce, pico de gallo, or a squeeze of lime after baking.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

Here’s what you’ll need and how each tool helps:

• Large skillet – For browning and seasoning the ground beef.
• Pizza pan or baking sheet – To shape and bake the pizza crust.
• Oven – Used to bake the crust and melt the toppings.
• Small bowl – For mixing the refried beans with salsa.
• Spatula or spoon – For spreading layers and handling toppings.

How to Make Taco Pizza

Here’s how I make Taco Pizza step by step.

Preparing the Dough & Meat

I start by letting the pizza dough rest at room temperature so it stretches easier. While it softens, I cook the ground beef in a skillet until browned, then add taco seasoning and water and let it simmer until fully coated and flavorful.

Building & Pre-Baking the Crust

After the dough is ready, I press it into a pizza pan. I prebake it for about 8 minutes at 400°F to help it firm up, giving the crust a head start so it doesn’t get soggy once the toppings go on.

Layering & Final Bake

I mix the refried beans with salsa so it spreads smoothly, then spread it over the partly baked crust. I add the taco meat, cheese, and black olives. I bake it again for about 5 minutes, until the cheese melts. After baking, I top it with tomatoes and green onions and add sour cream or taco sauce if I’m feeling extra.

Additional Tips for Making This Recipe Better

Here are some things I noticed that made my taco pizza turn out even better:

• I always warm the refried beans so they spread easier and don’t pull up the crust.
• I grate the cheese myself because it melts creamier than bagged cheese.
• I avoid piling on too many toppings—too much weight can keep the crust from crisping.
• I let the pizza rest a few minutes to help the cheese set before slicing.
• I sometimes add a sprinkle of crushed tortilla chips on top for crunch.

How to Serve Taco Pizza

Serving this taco pizza is simple and fun. I like cutting it into slices and arranging them on a platter, then adding bowls of sour cream, taco sauce, cilantro, or lettuce nearby so everyone can build their own perfect slice. A scatter of green onions or freshly diced tomatoes on top makes it look bright and inviting. This pizza also pairs well with tortilla chips, Mexican rice, or a simple salad.

Nutritional Information

Here’s a simple breakdown of the nutritional values per slice (approximate):

• Calories: 250–300
• Protein: 12–15 g
• Carbohydrates: 25–30 g
• Fat: 12–15 g

Make Ahead and Storage

Storing

Leftover slices store well in the fridge for 2–3 days. I remove any fresh toppings (like lettuce or tomatoes) before storing so they don’t become watery.

Freezing

To freeze, I wrap each slice individually in plastic wrap or foil. They stay fresh in the freezer for about 1–2 months.

Reheating

For best results, I reheat slices in a 375°F oven for 5–7 minutes. The crust stays crisp and the cheese reheats evenly. The microwave works too, but the crust becomes softer.

Why You’ll Love This Recipe

Here’s why this taco pizza stands out:

• It’s incredibly easy – Quick prep and simple steps make it perfect for busy nights.
• Super customizable – You can tweak the heat level, toppings, and even the crust.
• Family-friendly – Kids love the mild taco flavors and cheesy toppings.
• A fun twist on classics – It blends two beloved dishes into something new and exciting.
• Perfect for parties – Easy to slice, serve, and personalize with toppings.