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Dorothy Thomas

Taco Pizza Recipe

A delicious fusion of Mexican and Italian flavors, this Taco Pizza combines crispy crust, seasoned ground beef, melty cheese, and fresh toppings for a crowd-pleasing meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 6
Course: Dinner, Main Course
Cuisine: Fusion, Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 (14 oz) pre-made pizza dough (or homemade)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
For the Taco Meat:
  • 1 lb ground beef (or turkey/chicken)
  • 1 packet (1 oz) taco seasoning
  • ½ cup water
For the Toppings:
  • 1 cup refried beans (or black beans)
  • 1 ½ cups shredded cheddar cheese (or Mexican blend)
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • ½ cup sliced black olives
  • ½ cup sour cream
  • ½ cup salsa
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, sliced (optional)

Equipment

  • Baking sheet or pizza pan
  •  Skillet
  • Mixing bowls

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Roll out pizza dough on a floured surface and transfer to a greased baking sheet.
  3. Brush with olive oil and sprinkle garlic powder. Pre-bake for 5-7 minutes until slightly firm.
  4. In a skillet, brown ground beef over medium heat. Drain excess fat.
  5. Add taco seasoning and water, simmer for 3-4 minutes until thickened.
  6. Spread refried beans over the pre-baked crust.
  7. Layer taco meat, then sprinkle cheese evenly.
  8. Bake for 10-12 minutes until cheese melts and crust is golden.
  9. Remove from oven and top with lettuce, tomatoes, olives, sour cream, salsa, cilantro, and jalapeños.
  10. Slice and serve immediately while warm.

Notes

  • Vegetarian Option: Substitute beef with plant-based crumbles or extra beans.
  • Storage: Store leftovers (without fresh toppings) in the fridge for up to 2 days. Reheat in the oven.
  • Shortcut: Use store-bought flatbread or tortillas for a quicker crust.