This delicious, Homemade Taco Pizza is simple and on the table in under 30 minutes. It’s topped with meat, beans, cheese and more, making it flavorful and easy to customize based on all the flavors you love most.
Classic cheese pizza is usually our go-to, but we like to change things up which is why this Taco Pizza is perfect! My kids are well acquainted with tacos, so combining the two was well received by the fam, and was similar to our Fry Bread (aka Navajo Tacos) that we know and love so much.
On the table in 30 minutes!
You guys know just how much we love simple recipes and today’s easy taco pizza is one you can have on the table in under 30 minutes! Now who doesn’t like that?
Friday nights are usually pizza nights at our place. It’s the end of the week and I don’t want to fuss too much in the kitchen but at the same time I want to have something with lots of flavor and this pizza fits the bill!
Just look at it and see all the yummy ingredients. While I’m normally a “cook from scratch” person, this pizza gets a head start with pre-made dough – it’s what makes this recipe easy peasy. The “stars” of the show are the ingredients that you pile on to your liking.
How to Make Taco Pizza
Although we loved the combination of ingredients we used for our pizza, this recipe is so easy to change up based on the ingredients your family loves most. We used some of the classics like:
- ground beef (with taco seasoning)
- refried beans
- salsa
- cheddar cheese
- tomatoes
- lettuce
- olives
- cilantro
Other great ingredients can include:
Once you know the toppings you want, making the rest of the pizza is easy peasy. We used store-bought pizza dough to make things even easier (although you could use homemade pizza dough if you wanted to!) and then did the following to make this delicious homemade taco pizza…
- Cook beef in a sauce pan over medium heat until no longer pink. Drain and then stir in taco seasoning and water. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Set aside.
- Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese.
- Bake at 350° for 13-16 minutes or until cheese is melted. Sprinkle with tomatoes, lettuce, olives and cilantro.
Making ahead and storing
How to store leftover pizza: Leftover pizza can be stored in the refrigerator for 3-4 days. Place slices in an airtight container, seperate each slice with a paper towel or parchment paper. For best results reheat in the oven or toaster oven. If you’re in a hurry you can reheat in the microwave.
Can I make this ahead of time and freeze for later? Yes, you can make this pizza ahead of time & freeze for a quick delicious meal. If you are not using a prebaked pizza crust, you’ll want to prebake it now, but do not over bake. Place cooked ingredients on top and sprinkle with cheese (save the lettuce, tomatoes salsa, etc. to add right before serving).
Once the crust and toppings have cooled, place the pizza on a freezer safe aluminum baking tray or a clean piece of cardboard and flash freeze for about 2 hours. Remove from the freezer and wrap tightly with plastic wrap then again with aluminum foil. Label and freeze for 3-6 months.
To reheat: allow pizza to thaw and preheat the oven to 350 degrees F. Place the pizza on a baking sheet and bake until hot and cheese has melted. Once baked, add the fresh toppings and enjoy!
We love this recipe and love the simplicity of it even more. We hope you enjoy it too!
For more Salsas and sauces that would be great on this pizza::
And for more Pizza recipes, check out:
- Bacon Breakfast Pizza
- Heart-Shaped Pepperoni Pizza
- Flatbread Pizzas
- Strawberry Nutella Pizza
- Chicken Alfredo Pizza
- Steak Fajita Pizza
- Barbecue Chicken Pizza
- Fruit Pizza
Taco Pizza Recipe
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 1 pre-made pizza crust
- 1 16 oz. can refried beans
- 3/4 cup salsa
- 2 cups Mexican cheese blend shredded
- 1 tomato chopped
- 1 cup shredded lettuce
- 1/2 cup olives dices
- cilantro
Instructions
- Preheat oven to 350.
- Cook beef in a sauce pan over medium heat until no longer pink. Drain and then stir in taco seasoning and water. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Set aside.
- Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese.
- Bake at 350° for 13-16 minutes or until cheese is melted. Sprinkle with tomatoes, lettuce, olives and cilantro.
what a fun recipe, plus you just made me very very hungry with that close up picture of this dish, so nicely done and thank you for this recipe
LOL! Well, I hope you try this! Thank you 🙂
We loved how fresh and delicious this was. It was super simple to make as well!
I am so happy to hear that! Thank you for letting me know 🙂
We love taco salad at our house, so I was excited to try this on dough. it was so tasty!! I love that I have other options now to make!!
Its like taco salad on a crust or fry bread. So good! Especially when you start with premade pizza dough. Its also easy to make to your families liking.
Great recipe. GrandKids loved it. I used my homemade salsa, cooked and mashed a can of KIDNEY beans bec i didn’t have refried beans, used a pack of 4 Naam flatbreads. Turned out great. Made 2 taco and 2 vegetArian pizzas. I did not use lettuce. Also used an orange and yellow tomato from the garden. Grandkids said they taste sweet. NormallY they wouldn’t eat tomatoes on taco.
Great options, thank you for sharing them! Glad everyone liked it!
In the instructions, it mentions spread chips, I didnt see that in the ingredient list
It’s just an option. You would just sprinkle however much you like 🙂
Turned out really yummy even with all the ingredients mishaps I had going on around here tonight. I bought the wrong kind of pizza dough, I was out of salsa and taco seasoning (which are staples around here so I’m not sure how that happened- and I don’t think I can even blame the teenagers), the lettuce froze in my fridge, and I grabbed low fat cheese instead of regular. Your taco seasoning recipe saved me there, and I just hoped for the best where the rest of it was concerned. If it turned out this good with all that going on, I can’t wait to see how it is made the “right” way!