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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. 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: To make your own taco seasoning, combine 1 tbsp. chili powder, 1 ½ tsp. cumin, ¾ tsp. paprika, ½ tsp. ground coriander, ¼ tsp. cayenne pepper, and salt to taste (I like ¼ teaspoon). Or, substitute one packet of store-bought.
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
- 2 tablespoons homemade taco seasoning or 1 packet 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
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.
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: To make your own taco seasoning, combine 1 tbsp. chili powder, 1 ½ tsp. cumin, ¾ tsp. paprika, ½ tsp. ground coriander, ¼ tsp. cayenne pepper, and salt to taste (I like ¼ teaspoon). Or, substitute one packet of store-bought.
- 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.
Nutrition
Serving: 0.25pizzaCalories: 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 the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Mamma says I’m to make this. Lol