Taco Pizza

published Jul 15, 2021
Taco Pizza

This cheesy taco pizza will satisfy everyone in the house. Plus, starting with store-bought pizza dough means it's on the table in just about 30 minutes.

Serves6 to 8

Makes2 (10-inch) pizzas

Prep15 minutes

Cook20 minutes

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A round taco pizza cut into eight slices, on a wooden tray, with one slice next to it on a plate and a small bowl of sour cream and guacamole next to it.
Credit: Perry Santanachote
Taco Pizza

If a heated debate between tacos or pizza for dinner is a regular event in your house, this cheesy taco pizza will satisfy eaters from both sides. Plus, starting with store-bought pizza dough means it’s on the table in just about 30 minutes. 

This recipe makes two pizzas, but if you plan on eating just one, freeze the other for an even quicker taco pizza night in the future. For a hands-on activity, divide the dough into smaller personal-sized pizzas and let everyone customize their own.

Credit: Perry Santanachote
Taco Pizza

Is There a Substitute for Taco Seasoning?

If you don’t have a packet of taco seasoning on hand, you can make your own from scratch. Just use three tablespoons of DIY seasoning in place of one store-bought packet. You probably already have all or most of the necessary ingredients on your spice rack.

  • Sweet paprika
  • Chili powder
  • Dried oregano
  • Cornstarch
  • Kosher salt
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Granulated sugar
  • Ground coriander
  • Freshly ground black pepper

    Get the recipe: How To Make Homemade Taco Seasoning

How to Store Leftover Taco Pizza

Leftover taco pizza can be refrigerated for up to four days. If your ‘za isn’t too topping-heavy, stack the slices and store them in an airtight container or gallon-size zip-top bag. If it’s piled high with lettuce and salsa, use the “layer and wrap” method and place sheets of parchment in between stacked slices before wrapping the entire pizza tower in plastic wrap.

What’s the Best Way to Reheat Leftover Pizza?

Reheat slices in the oven or a toaster oven at 350°F until the cheese melts and the crust crisps, 8 to 10 minutes. Or use a skillet on the stovetop: Place the pizza slice in a pan, cover, and heat over medium for 6 to 8 minutes.

Taco Pizza

This cheesy taco pizza will satisfy everyone in the house. Plus, starting with store-bought pizza dough means it's on the table in just about 30 minutes.

Prep time 15 minutes

Cook time 20 minutes

Makes 2 (10-inch) pizzas

Serves 6 to 8

Nutritional Info


  • 1 pound

    store-bought or homemade pizza dough

  • 1 pound

    ground beef or plant-based ground beef substitute

  • 2/3 cup


  • 1 (1-ounce) packet

    taco seasoning, or 3 tablespoons homemade taco seasoning

  • Cornmeal or all-purpose flour, for dusting

  • 1 (16-ounce) can

    refried beans

  • 1 (16-ounce) bag

    shredded Mexican cheese blend (4 cups)

  • Optional toppings: shredded lettuce, salsa, chopped cilantro, sour cream, guacamole


  1. Divide 1 pound pizza dough into two pieces. If the dough is cold, cover with plastic wrap and let sit at room temperature at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched.

  2. Arrange a rack in the lowest position of the oven. Place a pizza stone or pizza steel on the rack if you have one. Heat the oven to 500°F.

  3. Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking up the beef into smaller pieces with a stiff spatula, until browned and no longer pink, 6 to 7 minutes. Soak up any excess grease in the pan with a paper towel and discard.

  4. Add 2/3 cup water and 1 packet taco seasoning to the pan and stir to combine. Reduce the heat to low and simmer until the sauce thickens, about 4 minutes. Remove the pan from the heat. Open 1 can refried beans.

  5. Bake one pizza at a time: Lightly dust a pizza peel (if using a baking steel or stone), rimless baking sheet, or upside down rimmed baking sheet with cornmeal or all-purpose flour. Gently stretch 1 ball of pizza dough into a 10-inch round and place it on the peel or baking sheet. Spread half of the refried beans (about 3/4 cup) onto the dough with the back of a spoon, leaving a 1/2-inch border. Sprinkle half of the beef and half of a 16-ounce package shredded Mexican blend cheese (about 2 cups) over the beans.

  6. Slide the pizza onto the pizza stone or steel, or place the baking sheet in the oven. Bake until crust is well browned and the cheese is bubbling and browned in spots, 9 to 12 minutes.

  7. Transfer the pizza to a wire rack and let cool for a few minutes. Meanwhile, repeat assembling and baking the second pizza (or freeze the unbaked pizza instead - see Recipe Notes). Top with desired toppings before slicing and serving.

Recipe Notes

Storage: Leftover pizza can be refrigerated in an airtight container for up to 4 days. Reheat slices in an oven at 350°F or on the stovetop.

Make ahead: Freeze the assembled, unbaked pizza on a baking sheet until frozen solid. Wrap the pizza tightly with plastic wrap, then aluminum foil. Freeze for up to 1 month. When ready to bake, unwrap the pizza and bake from frozen until golden brown and the cheese is melted, 25 to 30 minutes.