Taco Pizza — 🌮🍕😍 EASY, ready in 20 minutes, and like eating a taco in pizza form! Taco-seasoned ground beef on top of refried beans with melted cheese and your favorite taco toppings!
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Mexican Taco Pizza Recipe
Imagine enjoying your favorite beef taco ingredients, in pizza form, and that’s what you have in this easy taco pizza that’s ready in 20 minutes.
Instead of traditional pizza sauce, I spread a layer of refried beans over the crust. The refried beans are a natural complement to the taco-seasoned ground beef and onions. It’s a match made in heaven and gets even better when there’s melted cheese.
The fresh tomatoes and cilantro are great cooling contrasts to the warm, steamy pizza.
You’ll see the exact ingredients I used in the recipe card below, but feel free to adjust the toppings on this taco pizza recipe to suit your own preferences.
Ingredients in Taco Pizza
To make this homemade taco pizza, you’ll need:
- Sweet Vidalia onion
- Lean ground beef – Ground turkey or even ground chicken will also work, but the flavor will be slightly different
- Taco seasoning – I use a taco seasoning packet, but you can make your own with everyday spices such as garlic powder, onion powder, and chili powder
- Frozen pizza crusts – I made two 8-ounce crusts and bought my frozen pizza crusts from Trader Joe’s. The true net weight of the box of the two crusts was 15.55, close enough to 16 ounces. Use frozen crusts straight from the freezer. No need to thaw first
- Black seasoned refried beans
- Shredded mozzarella cheese
- Shredded Mexican cheese blend – If preferred, you can substitute Monterey Jack cheese, cheddar cheese, or use a combination of cheese
- Roma tomato
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Taco Pizza
Seasoned ground beef on pizza? Just trust me on this! Here’s how the taco pizza recipe is made:
- First, brown some ground beef with onion, add taco seasoning, and that is the main filling component of your pizza.
- Before adding the taco-seasoned ground beef to a frozen pizza crust, first spread a nice layer of seasoned black refried beans.
- Top with the juicy taco meat, add shredded mozzarella and cheddar cheeses.
- Bake on a baking sheet or pizza pan until the cheese is melted and the crusts cook through.
- Garnish with diced tomatoes and cilantro, and dive right in!
What to Serve with Taco Pizza
Recipe FAQs
Yes, you can use homemade pizza dough crust for this Mexican pizza.
I do have a one-hour pizza dough recipe as well as a two-ingredient pizza dough recipe you can use, but I was even too lazy for my own recipe when I made this pizza.
You could potentially use shelf-stable, pre-made pizza crust for this taco pizza recipe. However, since I have not tried that, I don’t know if you should pre-bake it or not.
You could potentially use ready-to-roll-out, fresh, refrigerated pizza dough like Trader Joe’s and some grocery stores sell. Or buy one pound from your local pizzeria. Again, not sure if you should pre-bake that or not. My guess is yes, but I haven’t tested it.
In the final analysis, frozen pizza crust is the easiest and most foolproof option here.
Feel free to garnish your Mexican-style pizza with your favorite taco pizza toppings such as bit of taco sauce, sliced avocado, guacamole, black olives, extra black beans, shredded iceberg lettuce, tomato, a dash of salsa, red or green onions, sour cream, or whatever floats your pizza boat.
Yes, this Mexican taco pizza is best served fresh. However, you can transfer leftover pizza slices to an airtight container, and store them in the fridge for up to 5 days. Reheat leftovers in the oven or microwave just until warmed through.
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Mexican Taco Pizza
Equipment
- 1-2 Sheet Pans
Ingredients
- 1 medium sweet Vidalia onion, diced small
- 1 pound lean ground beef, I used 85% lean
- olive oil, optional if necessary
- 1 (1.25 ounce) packet taco seasoning
- 2 (8 ounce) frozen pizza crusts, read blog post for crust discussion
- 1 (15 once) can black seasoned refried beans, divided
- 1 ½ cups shredded mozzarella cheese, divided
- 2 cups shredded Mexican cheddar cheese blend, divided
- 1 Roma tomato, diced small, divided
- fresh cilantro, for garnishing
Instructions
- Preheat oven to 425F and line one or two sheet pans with parchment paper or a Silpat; set aside.*
- To a large skillet, add the onion, beef, olive oil if necessary, and cook over medium-high heat for about 5 to 6 minutes, or until beef is cooked through and onions are soft and translucent; crumble beef as it cooks and stir frequently to ensure even cooking.
- Add the taco seasoning and stir to combine. Take skillet off the heat and set aside.
- Place the frozen pizza crusts directly from the freezer on either one or two sheet pans, depending on the exact size of your crusts and pans.
- Add an equal amount of the refried beans to both crusts, leaving a bare 1-inch margin from the edges.
- Add an equal amount of the beef mixture to both crusts.
- Add 3/4 cup mozzarella cheese to each crust.
- Add 1 cup cheddar cheese to each crust.
- Bake for about 12 minutes, or until cheese is melted and crusts are as cooked through as desired.
- Add an equal amount of tomato and cilantro as desired to both crusts and serve immediately. Pizza is best fresh but will keep airtight in the fridge for up to 5 days.
Notes
- *Note – You can bake the pizzas directly on your oven racks for a crispier crust but that is too messy/risky for me if something falls, breaks, slips, etc. I do not want to be cleaning my oven later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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