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–+ servings
Tasty taco pizza topped with seasoned ground beef, fresh vegetables, black olives, and melted chedda.
Victor Eskew

Taco Pizza

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Mexican-style pizza using batch taco meat, refried beans, cheese, and fresh toppings on crispy crust. A fun twist on Tex-Mex that turns pizza night into taco night. Ready in 30 minutes using store-bought dough.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5
Course: dinner
Cuisine: Mexican-American Fusion
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Pizza
  • 1 lb Pizza Dough store-bought
  • 2 tablespoon Avocado Oil for pan or dough
  • ½ cup Refried Beans
  • 1 cup Restaurant-Style Taco Meat thawed and heated
  • 2 cup Shredded Cheese Mexican blend, divided — 1 cup base, 1 cup top
Cold Toppings (added after baking)
  • 1 cup Lettuce shredded
  • ½ cup Tomatoes diced
  • ¼ cup Sour Cream
  • ¼ cup Salsa or Pico de Gallo
  • ¼ cup Black Olives sliced, optional
  • ¼ cup Green Onions sliced, optional
  • ¼ cup Fresh Cilantro chopped, optional
  • Crushed Tortilla Chips optional

Equipment

  • Cast Iron Skillet (12-14 Inch)
  • Pizza Stone
  • Sheet Pan
  • Rolling Pin
  • Small Skillet
  • Pizza Cutter
  • Sharp Knife

Method
 

Prep
  1. Preheat oven to 475°F.
  2. If using a cast iron skillet, place it in the oven while preheating.
  3. If using a sheet pan, lightly oil it.
  4. Let pizza dough come to room temperature for 15-20 minutes if refrigerated.
  5. Heat the taco meat in a small skillet over low heat until warmed through.
  6. Keep warm.
  7. Stretch or roll the dough on a lightly floured surface to 12-14 inches.
Assemble
  1. If using cast iron, carefully remove the hot skillet, add oil and swirl to coat, then place the dough in the hot skillet.
  2. If using a sheet pan, transfer the dough to the prepared pan.
  3. Spread refried beans evenly over the dough as the sauce layer, leaving a ½ inch border for crust.
  4. Sprinkle 1 cup cheese over the beans.
  5. Distribute the warm taco meat evenly.
  6. Top with remaining 1 cup cheese.
Cook
  1. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
  2. Let rest 3-5 minutes so the cheese sets for cleaner slicing.
Serve
  1. Top the hot pizza with the cold toppings: lettuce, tomatoes, sour cream, salsa, olives, green onions, cilantro, and crushed tortilla chips.
  2. Slice and serve immediately.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

Making pizzas at home is easy and in my opinion much better than takeout now. Most grocery stores have fresh pre-made dough ready to take home and make pizza with. You don't need fancy or special equipment, but a well-seasoned cast iron skillet is the best tool for home kitchens - it gets incredibly hot, creates crispy crust, and lets you move the pizza in and out of the oven without spilling toppings. This taco pizza is a great twist on typical Tex-Mex dishes using taco beef. It can truly be a fun dinner to make like any other pizza because you or family members can get creative with the toppings. The key to taco pizza is adding fresh cold toppings AFTER baking so they stay crisp. For detailed pizza-making techniques and more creative pizza recipes, see our Complete Guide to Pizzas at Home (coming soon).

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