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This easy Taco Pizza starts has a store-bought crust, salsa-flavored refried beans, seasoned beef, cheese, and crunchy tortilla chips. Bake until bubbly, then top with lettuce, tomatoes, and your favorite hot sauce!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pizza crust: A store-bought, pre-baked pizza crust such as Boboli means you can have this on the table in about 20 minutes.
- Salsa: To make a basic pico de gallo, In a medium bowl, add 1 pound diced tomatoes, ¼ cup finely chopped red onion, ¼ cup minced cilantro, 3 minced jalapeños, 1 tbsp. lemon juice, 1 tbsp. lime juice, and salt to taste. Stir to combine. Or, substitute 1 jar store-bought.
- Taco seasoning: A store-bought packet works great. To DIY a packet’s worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, ¾ teaspoon paprika, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, and salt to taste (I like ½ teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
Step-by-step instructions
- Preheat oven to 450 degrees. Place crusts on un-greased pizza pans or baking sheets. In a medium bowl, combine refried beans and salsa. Spread evenly over pizza crusts.
- In a large saucepan over medium-high heat, brown ground beef. Drain well. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer uncovered until thickened, about 10 minutes. Drain again if desired, then divide among pizza crusts.
- Top with shredded cheese and crushed tortilla chips. Bake until cheese is melted, about 8 to 10 minutes.
- Remove from oven. Sprinkle with lettuce and tomatoes. Drizzle with hot sauce or pass separately.
Recipe tips and variations
- Yield: This recipe makes 2 (12-inch) pizzas, enough to feed 8 people (¼ pizza each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The beans and salsa mixture can be combined up to 1 day in advance. The seasoned ground beef can be prepared 1 day in advance, too. Reheat the meat on the stove or in the microwave to ensure the baking time is still the same.
- More toppings: Add or substitute your other favorite Mexican-inspired toppings such as black olives, diced avocado, minced white onion, bell peppers, cilantro, or dollops of sour cream and guacamole.
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Taco Pizza
This easy Taco Pizza starts has a store-bought crust, salsa-flavored refried beans, seasoned beef, cheese, and crunchy tortilla chips. Bake until bubbly, then top with lettuce, tomatoes, and your favorite hot sauce!
Ingredients
- 2 (12-inch) pre-baked pizza crusts (see note 1)
- 16 ounces refried beans (about 2 cups)
- 3/4 cup salsa (see note 2)
- 1 pound ground beef
- 1 packet taco seasoning homemade or store-bought (see note 3)
- 1 cup water
- 2 cups shredded cheddar cheese
- 2 cups tortilla chips crushed
- 1 cup shredded lettuce
- 2 medium tomatoes chopped
- hot sauce for serving
- sour cream for serving
Instructions
- Preheat oven to 450 degrees. In a large saucepan over medium-high heat, brown ground beef. Drain well. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer uncovered until thickened, about 10 minutes.
- Place crusts on un-greased pizza pans or baking sheets. In a medium bowl, combine refried beans and salsa. Spread evenly over pizza crusts. Top with taco meat mixture.
- Top with shredded cheese. Bake until the cheese is melted, about 8 to 10 minutes. Remove from oven. Sprinkle with lettuce and tomatoes. Drizzle with hot sauce or pass separately. Serve sour cream on the side.
Notes
- Pizza crust: A store-bought, pre-baked pizza crust such as Boboli means you can have this on the table in about 20 minutes. Or, bake up your favorite homemade pizza dough.
- Salsa: To make a basic pico de gallo, In a medium bowl, add 1 pound diced tomatoes, ¼ cup finely chopped red onion, ¼ cup minced cilantro, 3 minced jalapeños, 1 tbsp. lemon juice, 1 tbsp. lime juice, and salt to taste. Stir to combine. Or, substitute 1 jar store-bought.
- Taco seasoning: A store-bought packet works great. To DIY a packet’s worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, ¾ teaspoon paprika, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, and salt to taste (I like ½ teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
- Yield: This recipe makes 2 (12-inch) pizzas, enough to feed 8 people (¼ pizza each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.25 pizzaCalories: 587kcalCarbohydrates: 53gProtein: 27gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 1150mgPotassium: 398mgFiber: 6gSugar: 5gVitamin A: 808IUVitamin C: 5mgCalcium: 341mgIron: 4mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hey Meggan-
Looks awesome!
Quick question! Would the taco pizza hold up using the pressed crescent rolls like in your Veggie Pizza Recipe as opposed to a Boboli?
Hi Inoj! I don’t see why it wouldn’t work. I’ll have to give it a try as well. Take care! – Meggan
Mamma says Iโm to make this. Lol