Taco Pizza

Taco Pizza made with seasoned beef, refried beans, salsa, melty cheese, and all the taco toppings—perfect for pizza night with a twist.

this Recipe

So, here’s a little confession: I didn’t mean for taco pizza to become a thing. I was having one of those “nothing sounds good but I’m starving” kind of nights, and we were already dangerously close to cereal-for-dinner territory. You ever been there? I swear the fridge looked emptier every time I opened it, and honestly, the idea of cooking felt offensive.

But then—I spotted a forgotten pizza crust. One sad can of refried beans. Half a bag of taco cheese (bless past me for not finishing it off with chips), and leftover taco meat from two nights ago. I just sort of… threw it all on the crust and hoped for the best. I wasn’t expecting magic. But let me tell you, the moment that cheese started bubbling in the oven, and my husband peeked over my shoulder and said, “Wait… is that TACO pizza?”—I knew. I just knew this was about to change things.

We devoured it. Like, embarrassingly fast. And the best part? No plates. Just slices, laughs, and taco toppings all over the kitchen counter. And maybe a little on the dog. Worth it.

Why You’ll Love This Taco Pizza Recipe?

I get it—Taco Pizza sounds like something a college kid came up with at midnight. But I swear, it’s actually brilliant. You get the satisfying crunch of pizza crust, but instead of marinara, you’ve got this creamy, spicy base made of refried beans and salsa. On top? Taco-seasoned beef (or whatever meat you have), a generous layer of gooey cheese, and then—and this is the best part—you pile on all your fave taco toppings after it bakes. So it’s hot and cold. Crunchy and creamy. Savory and fresh. Basically? A full-on flavor party.

It’s weirdly nostalgic too—like those school lunch pizzas but upgraded for grown-up taste buds and slightly better decision-making. Slightly.

Ingredient Notes:

Let’s keep it real: you probably have half of this stuff already. If not, substitutions are easy. No stress. Just vibes.

• 1 large prepared pizza crust – I used the kind you roll out from the canister. You could use naan, pita, frozen dough, or honestly? Even toast in a pinch.

• 1 lb. ground beef – Leftovers are totally fair game here. Ground turkey or chicken? Yup. Even tofu crumbles if that’s your thing.

• 1 packet taco seasoning – Or make your own if you’re feeling that from-scratch energy. I was not.

• 1 can refried beans – I like the vegetarian kind, but use what you’ve got. I’ve also mashed up pinto beans before and called it a day.

• ⅓ cup salsa or pico de gallo – Whatever’s in the fridge. Chunky, smooth, spicy, mild—it all works.

• 1½ cups shredded Mexican blend cheese – Or cheddar. Or whatever’s not moldy and still melts. Let’s not be precious.

• Toppings: shredded lettuce, chopped tomatoes, green onions, sour cream, hot sauce, tortilla chips, etc. – This is your pizza party. Go wild.

How To Make Taco Pizza?

Step 1: Preheat the oven

400°F, friend. Always start here. Preheating is like foreplay—it makes everything better.

Step 2: Brown the beef

Toss your ground beef in a skillet and cook it until browned. Drain the extra grease if you feel like it. Add taco seasoning and a splash of water, stir, and let it simmer for a bit so it gets all saucy and happy.

Step 3: Make your “sauce”

Mix the refried beans and salsa in a bowl. Yeah, it looks… not great. But trust me. This is the creamy-spicy-tangy layer that pulls it all together. Like the glue holding this flavor party in place.

Step 4: Assemble

Spread the bean mixture on your crust like you mean it. Add the beef. Then sprinkle that cheese generously. Like, “that’s enough” is not a phrase we’re using today.

Step 5: Bake

Slide it into the oven for 10–12 minutes, or until the cheese is melted and golden. And maybe—just maybe—a little crispy at the edges. That’s the good stuff.

Step 6: Top it off

Once it’s out of the oven and slightly cooled (I say this as someone who’s burned their mouth too many times), add all the fresh toppings. Lettuce, tomatoes, onions, sour cream—whatever your taco-loving heart desires. Bonus points for a drizzle of hot sauce and a crumble of chips on top.

Storage Options:

If you somehow didn’t eat the whole thing (who are you?), wrap the slices and stash them in the fridge. Reheat in the oven or air fryer for the full crispy comeback. Microwave works too—but don’t expect the same crunch. I’ve eaten a slice cold straight from the fridge and honestly? No regrets.

Variations and Substitutions:

• No ground beef? Shredded chicken, rotisserie leftovers, even plant-based crumbles work just fine.

• Out of beans? Hummus. I know, it sounds weird, but it totally works in a pinch.

• Cheese allergy? Use dairy-free cheese that melts well or skip it and double up on toppings.

• Trying to make it “fancy”? Add avocado, cilantro, or pickled onions. I won’t stop you.

What to Serve with Taco Pizza?

• Chips and guac or queso – Classic, duh.

• Mexican street corn – Grilled or in a bowl, I don’t care. Just yes.

• Cilantro lime rice – Because why not pretend you made a full meal?

• Margaritas or Jarritos – Depending on the night (and the vibe).

Frequently Asked Questions:

Can I make it ahead?
Totally. Prep everything except the fresh toppings and bake it when you’re ready. You can even store the unbaked version in the fridge for a few hours if needed.

Can I use homemade dough?
Yes. Just parbake it first so it doesn’t get soggy from the beans.

Will kids eat this?
Mine did. Then asked for it two days later. And they usually don’t agree on anything.

If you’ve ever stared blankly at your fridge thinking “ugh,” this taco pizza is your get-out-of-dinner-jail card. It’s comforting, chaotic in the best way, and weirdly kind of magical. And even if you screw up a little along the way? It’s pizza. It forgives you.

Try it. Get messy. Pile it high. And then tell me what you topped yours with, because I live for unexpected combos. Crushed Doritos? Ranch drizzle? Let’s get weird. Can’t wait to hear what you come up with.

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

Creamy Crack Chicken Noodle Soup

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Taco Pizza

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

This taco pizza features a crispy pizza crust topped with seasoned ground beef, refried beans, salsa, melted cheese, and fresh taco toppings. Perfect for weeknight dinners or casual gatherings.

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6 Servings

Ingredients

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• 1 large prepared pizza crust
• 1 pound ground beef
• 1 packet taco seasoning
• 1 15 oz can refried beans
• ⅓ cup pico de gallo or salsa
• 1½ cups shredded Mexican or taco blend cheese
• Shredded lettuce chopped tomatoes, chopped green onions, and sour cream, for topping
• Optional: jalapeños sliced olives, crushed tortilla chips, or hot sauce

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Instructions

 

Preheat the oven:

1. Preheat your oven to 400°F (204°C). Prepare a baking sheet or pizza pan by lightly greasing it or placing parchment paper on top, depending on your crust type.

Cook the beef:

1. In a medium skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it into crumbles as it cooks. Drain any excess fat. Stir in the taco seasoning along with the amount of water specified on the seasoning packet (typically about ⅔ cup). Simmer for 2–3 minutes until the liquid is mostly absorbed. Remove from heat.

Prepare the base layer:

1. In a small mixing bowl, combine the refried beans and pico de gallo or salsa. Stir until fully incorporated. This mixture will serve as the sauce base for your taco pizza.

Assemble the pizza:

1. Place the pizza crust onto the prepared baking surface. Evenly spread the bean and salsa mixture over the crust, leaving a small border around the edges. Top with the seasoned beef, spreading it out to cover the bean layer. Sprinkle the shredded cheese evenly over the top.

Bake the pizza:

1. Transfer the assembled pizza to the preheated oven and bake for 10 to 12 minutes, or until the cheese is fully melted and slightly golden, and the crust is crisp.

Add toppings and serve:

1. Remove the pizza from the oven and allow it to cool slightly for 2 to 3 minutes. Top with shredded lettuce, chopped tomatoes, green onions, and dollops of sour cream. Add any optional toppings as desired. Slice and serve immediately.

Notes

To make this taco pizza gluten-free, use a certified gluten-free pizza crust as your base. Also, confirm that your taco seasoning mix and refried beans are labeled gluten-free, as some commercial brands may contain wheat-based thickeners or additives. All remaining toppings and ingredients are typically gluten-free but should be double-checked if you're cooking for someone with celiac disease or gluten intolerance.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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