Alright, this part’s short but super important. Preheating your oven is not optional—put your pizza in a hot oven (at least 425°F). Sometimes, if I’m feeling ambitious, I’ll use a pizza stone. Gets the crust extra crispy, almost like you’re eating out at one of those five-star restaurant places (okay, maybe I’m exaggerating…only slightly).
If you’re using store-bought dough, give it a quick pre-bake for about five minutes before adding toppings. This helps keep sogginess at bay.
And here’s a tip I picked up from a neighbor who actually managed a pizzeria for a minute: use parchment paper under your pizza so you can slide it just right onto the hot rack. Makes a world of difference—plus, you avoid the dreaded scrape-off-the-pan madness.
Serving Suggestions and Pairings
- Cut your Taco Pizza into squares for party snack vibes. Way easier to grab.
- Got leftover taco toppings? Boom, salad on the side (add some ranch if you like).
- I love serving it with cold Mexican cola or an icy pitcher of lemonade.
- Refried beans or queso dip? Great for dipping your crusts (seriously tasty).
Common Questions
Can I make Taco Pizza ahead of time?
Sorta, but best results come from baking the crust, then adding fresh stuff (like lettuce) right before serving.
What if I don’t eat meat?
Use black beans or plant-based protein instead. Honestly? Still delicious.
Do I need fancy cheese?
Nope. Bagged shredded cheese works fine (even better if you mix it up).
Can kids help make this?
Definitely. Let ‘em sprinkle cheese or toss on chips—fun and messy!
How do I store leftovers?
Keep extra slices in the fridge, but eat them within a day or two for best taste. Not as great cold as regular pizza, but a quick warm-up does the trick.
Let’s Wrap It Up: Taco Pizza Is for Everyone
Alright, bottom line? Taco Pizza is like a mini kitchen adventure—simple to crank out, impossible to mess up, and guaranteed to disappear fast. Every family’s got their own way, so play around and find your groove. If you want to peek at another version, check out this awesome Taco Pizza Recipe | The Girl Who Ate Everything or look at how others do it with Taco Pizza for more ideas. Or, if you want a deep dive on making a cool malt crust, there’s a whole community talking pizza tips at Taco Pizza with Quad Cities Malt Crust : r/Pizza. Seriously, don’t be afraid to make it yours. Your next best dinner fix is waiting in the oven right now.
Print
Taco Pizza
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian option available
Description
A delicious fusion of tacos and pizza, perfect for satisfying both cravings with customizable toppings.
Ingredients
- 1 pizza crust (thin or premade)
- 1 cup refried beans
- 1 pound ground beef (seasoned)
- 1 cup cheddar cheese (shredded)
- 1 cup salsa
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup green onions (sliced)
- 1/2 cup black olives (sliced)
- 1/2 cup jalapeños (sliced)
- Sour cream for serving
- Tortilla chips for topping
Instructions
- Preheat your oven to 425°F (220°C).
- Pre-bake the pizza crust for about 5 minutes to ensure a crispy base.
- Spread a thin layer of refried beans on the crust.
- Add seasoned ground beef evenly over the beans.
- Top with shredded cheddar cheese.
- Bake in the oven for 10 minutes or until the cheese is bubbly and golden.
- Remove from the oven and add fresh toppings such as lettuce, tomatoes, and green onions.
- Serve hot, with sour cream and tortilla chips on the side.
Notes
Feel free to mix and match toppings based on your preference. Be cautious not to overbake to avoid a dry pizza.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: taco pizza, easy dinner, family meal, taco toppings, pizza recipes
