Taco Pizza is a fun family dinner that combines two favorites in one easy recipe. A pre-made pizza crust is topped with refried beans, salsa, seasoned ground beef, crunchy chips, cheese, and all the fresh taco toppings.
We love this for busy weeknights, game days, and casual get-togethers because it’s quick, kid-friendly, and easy to customize. Add tomatoes, lettuce, olives, and cilantro after baking for that fresh taco finish.
My kids are well acquainted with tacos, so combining them with pizza made it a family hit, and was similar to our Fry Bread (aka Navajo Tacos). We think you’ll love it too!
Why you’ll love it + Why it works:
- 2-in-1: Combines tacos and pizza into one fun, family-friendly dinner.
- Simple. Uses a pre-made pizza crust to keep prep quick and easy.
- The bean and salsa layer adds flavor. It acts like a taco-style pizza sauce and helps hold the toppings in place.
- Fresh toppings go on after baking. Lettuce, tomatoes, olives, and cilantro stay crisp and bright.
Taco Pizza Ingredients:
- Ground beef (1 pound): Makes the pizza hearty and adds classic taco flavor.
- Taco seasoning (1 envelope): Seasons the beef with all the taco spices in one easy step.
- Water (3/4 cup): Helps the taco seasoning coat the beef and simmer into a flavorful mixture.
- Pre-made pizza crust (1): Keeps the recipe quick and gives the toppings a sturdy base.
- Refried beans (1 16 oz. can): Create a creamy taco-style base and help hold the toppings on the crust.
- Salsa (3/4 cup): Adds flavor, moisture, and a little kick to the bean layer.
- Mexican cheese blend shredded (2 cups) – Melts over the beef and makes the pizza cheesy and delicious.
- Tomato chopped (1): Adds freshness, color, and juicy taco flavor after baking.
- Shredded lettuce (1 cup): Adds a crisp, fresh topping.
- Olives dices (1/2 cup): Add salty flavor and classic taco pizza texture.
- Cilantro: Adds a fresh finishing flavor.
- Other toppings: Sour cream, shredded cheese, tortilla strips, Guacamole, Pico de Gallo, Salsa, Cilantro Dressing.
How to Make Taco Pizza
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. Tip: For a crispier crust, pre-bake the crust for 5 minutes before adding toppings.
Combine beans and salsa; spread over crusts. Top with beef mixture and cheese.
Bake at 350° for 13-16 minutes or until cheese is melted. Sprinkle with tomatoes, lettuce, olives and cilantro.
Kristyn’s Recipe Tips
- Pre-bake the crust for 5 minutes if you want a crispier taco pizza.
- Drain the ground beef well so the crust does not get soggy.
- Spread the refried bean and salsa mixture evenly so every bite has flavor.
- Add lettuce, tomatoes, olives, and cilantro after baking so they stay fresh.
- Make-ahead tip: cook the taco meat ahead of time and refrigerate it, then assemble and bake when ready.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: For best texture, remove any lettuce first and reheat slices in the oven or air fryer until warm.
Serve: Add lettuce, tomatoes, olives, and cilantro after reheating.
Freeze: Freeze before adding fresh toppings for up to 2 months.
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This recipe was first shared April, 2016.
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!
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 🙂
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!
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.
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!!
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 🙂
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 🙂