This Taco Pizza is made with a homemade pizza crust, topped with refried beans, salsa, taco-seasoned ground beef, cheese and all your favorite taco toppings!
See the step by step recipe video down in the recipe card.
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It’s pizza month on The Recipe Rebel and we couldn’t be more excited!
Then we moved on to this Breakfast Pizza, which we will eat for any and every meal 😉
This Taco Pizza is our newest instalment, and it was an instant family favorite!
It starts with my Easy Pizza Dough, and is topped with refried beans, salsa, seasoned ground beef, cheddar cheese and baked!
Then you pull it out of the oven (that delicious smell, though!) and throw on your favorite cold taco toppings: shredded lettuce, diced tomatoes, sour cream, jalapenos and fresh cilantro.
It is taco night and pizza night combined for one of our favorite family dinners yet!
Ingredients and Substitutions: make it your own!
- Pizza dough: you can swap the homemade pizza dough in this recipe for a store bought tube or grab some from a local bakery. Or use naan rounds and make individual pizzas!
- Refried beans: really make a great base for this pizza! If you don’t have any or you swear you’re not a fan (we don’t eat a lot, but we love them on this pizza!), you can leave them out and just use salsa for the sauce. Just go easy, because salsa tends to be more liquidy than most pizza sauce.
- Salsa: adds zip and flavor to our sauce! If you like things spicy, you can choose a hot salsa instead of mild
- Ground beef: you can easily swap the ground beef for sliced steak or cooked chicken with taco seasoning for a fun chicken taco pizza! You can also omit and add more veggies for a vegetarian taco pizza.
- Cheese: I use cheddar or marble for my taco pizza because it is what we normally use on tacos, but you can use mozzarella, Monterey Jack, or another of your favorites!
How can I prep this Taco Pizza ahead:
I love finding ways to make my life easier throughout the week! Here are a few ways to prep parts of this recipe to make dinnertime a breeze:
- prep the pizza dough up to 4 days in advance and stash it in the freezer, covered in plastic wrap.
- cook the ground beef and store in the fridge up to 4 days before making your pizza
- shred the cheese and store in the fridge for a week or two, or purchase pre-shredded cheese (although it never melts quite as nicely!)
- Assemble the pizza entirely but do not bake — cover lightly with plastic wrap and store in the refrigerator up to 24 hours before baking (you may not want to do this if you are only using salsa as the sauce, because it could become soggy).
Can I freeze taco pizza?
Pizza is a great make ahead and freezer meal.
If you want to freeze this pizza to serve later, simply parbake the crust at 425 degrees for 5-7 minutes until dry looking but not browned.
Then top the pizza as you normally would. Cover with plastic wrap and foil to prevent freezer burn, and be sure to label it with the name and date!
Freeze up to 3 months, then just uncover and pop it in the oven to bake. It may take a little longer to bake from frozen — just keep an eye on it as it cooks!
More taco recipes you’ll love!
- Crockpot Chicken Taco Soup — made with 6 ingredients!
- Taco Casserole — a kid and family favorite!
- Instant Pot Chicken Tacos and Slow Cooker Chicken Tacos — perfect for a busy day!
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- 1 ½-2 cups all purpose flour (195g plus more for rolling)
- 1 package instant or quick yeast (2 ¼ teaspoons)
- ¾ teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ⅔ cup warm water
- 2 tablespoons oil
- 1 pound lean ground beef
- 1 package low sodium taco seasoning (about 3 tablespoons)
- ¾ cup canned refried beans (7 oz or about half a can)
- ½ cup jarred tomato salsa (mild or spicy)
- 2 cups shredded mozzarella cheese
- shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream and sliced jalapenos for garnish as desired
- In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
- Add water and oil and stir until combined — it will be a very wet dough.
- Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready — it will still be soft (not feel firm or tough) but won’t stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
- Place in a lightly greased bowl and set covered in a warm, draft-free place to rise until doubled, about 40 minutes.
- Preheat oven to 425 degrees F.
- In a medium skillet, fry ground beef until cooked through. Drain any remaining liquid or fat.
- Stir in taco seasoning and set aside.
- Roll out pizza dough so that it is just larger than your pizza pan (it will make one 12" pizza). Place pizza dough on a lightly greased pizza pan and fold the edges over to form a thicker crust, pinching down to seal.
- In a medium bowl, stir together refried beans and salsa. Spread over the pizza dough on the pan.
- Top with seasoned ground beef and top with cheese.
- Bake for 12-15 minutes until light golden brown.
- Top with shredded lettuce, tomatoes, tortilla chips, sour cream or jalapenos as desired and serve.
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