Mexican Taco Pizza

Finding a dinner that satisfies both pizza lovers and taco fans in the same household can feel impossible. After all, someone always ends up disappointed when you have to choose between the two, and trying to please everyone on a busy weeknight often means resorting to boring backup meals that nobody gets excited about.

Luckily, this taco pizza solves that problem perfectly: it combines the best of both worlds with a homemade crust, seasoned beef, and all your favorite taco toppings on one delicious pizza that the whole family will actually agree on.

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What Kind of Ground Beef Should I Use?

For taco pizza, you’ll want to pick ground beef with the right fat content to get that classic taco flavor without making your pizza greasy. I’d recommend going with 85/15 or 90/10 ground beef, which gives you enough fat for flavor but won’t leave you with a pool of grease in the pan. If you only have 80/20 on hand, that’ll work too – just be sure to drain it really well after browning. You can also swap in ground turkey or ground chicken if you prefer a leaner option, though you might want to add a tiny bit of extra oil to the pan since those meats are drier.

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Options for Substitutions

This taco pizza is pretty forgiving when it comes to swapping ingredients:

• Pizza dough: If making dough from scratch isn’t your thing, grab a store-bought pizza dough or even premade flatbreads to save time. You can also use naan bread for individual-sized pizzas.
• Ground beef: Ground turkey, chicken, or pork work great here. For a vegetarian option, try seasoned black beans or crumbled tempeh – just cook them with the taco seasoning the same way you would the meat.
• Refried beans: Black beans or pinto beans (mashed or whole) make good substitutes. You can even skip the beans entirely if that’s not your preference.
• Mozzarella: A Mexican cheese blend, cheddar, or Monterey Jack all work well. For extra flavor, try a combination of mozzarella and sharp cheddar.
• Taco seasoning: Make your own by mixing chili powder, cumin, paprika, onion powder, and a pinch of cayenne. Use about 2-3 tablespoons of the homemade mix.
• Salsa: Swap with taco sauce, enchilada sauce, or even plain tomato sauce mixed with some cumin and chili powder for that taco flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making taco pizza is skipping the step to let your dough rise properly – if you rush this process, you’ll end up with a dense, tough crust instead of a light and airy base that can hold all your toppings.

Another common error is not draining the ground beef thoroughly after browning, which leads to a greasy, soggy pizza that nobody wants to eat.

Make sure your oven is fully preheated to 425°F before baking, and consider par-baking the crust for 5-7 minutes before adding toppings to prevent a doughy center.

Finally, don’t overload the pizza with too much salsa or wet toppings – keeping the bean and salsa layer thin ensures your crust stays crispy and doesn’t get weighed down.

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What to Serve With Taco Pizza?

Taco pizza is pretty filling on its own, but I love serving it with a simple side salad topped with corn, black beans, and a zesty lime dressing to keep that Mexican-inspired vibe going. Tortilla chips with guacamole or a quick pico de gallo also make great sides that everyone can munch on while the pizza cools down a bit. If you want to go all out, Mexican street corn (elote) or cilantro-lime rice are both solid choices that complement the flavors without being too heavy. For drinks, ice-cold Mexican beer or a batch of homemade margaritas really complete the meal.

Storage Instructions

Store: Leftover taco pizza keeps great in the fridge for up to 4 days. Just let it cool completely, then store the slices in an airtight container or wrap them individually in foil. I like to put a piece of parchment paper between slices so they don’t stick together.

Freeze: This pizza freezes really well if you want to make it ahead. Wrap individual slices tightly in plastic wrap, then put them in a freezer bag for up to 3 months. It’s perfect for those nights when you need a quick dinner without any effort.

Reheat: For the best results, reheat slices in a 375°F oven for about 10 minutes until the cheese gets bubbly again. You can also use the microwave if you’re in a hurry, but the crust won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 150-170 g
• Fat: 160-180 g
• Carbohydrates: 250-270 g

Ingredients

For the dough:

• 2 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1 package yeast
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 2/3 cup water (warm to about 110°F to activate yeast)
• 2 tbsp oil

For the beef filling:

• 1 lb ground beef
• 1 1/2 packages taco seasoning (I prefer Old El Paso for the best spice balance)
• 1/4 cup water

For the assembly:

• 1 cup refried beans (warmed slightly to make spreading easier)
• 1/2 cup salsa
• 2 1/2 cups mozzarella

Step 1: Mix and Knead the Pizza Dough

• 2 1/4 cups flour
• 1 package yeast
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 2/3 cup warm water
• 2 tbsp oil

In a large bowl, combine 1 cup flour, yeast, salt, sugar, oregano, and garlic powder.

Pour in the warm water (around 110°F—this temperature activates the yeast without killing it) and oil, then stir until a shaggy dough forms.

Gradually add the remaining flour, mixing until the dough comes together.

Turn onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.

I like to knead by hand rather than using a stand mixer for pizza dough because you can feel when the gluten is properly developed, which gives you a better crust texture.

Step 2: Proof the Dough While Prepping Other Components

• 1 lb ground beef
• 1 1/2 packages taco seasoning
• 1/4 cup water
• 1 cup refried beans

Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 40 minutes until it roughly doubles in size.

While the dough rises, you can prepare the remaining components: brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, then drain any excess fat.

Stir in the taco seasoning and water, simmering for about 2-3 minutes until the meat is well-coated and flavorful.

Warm the refried beans slightly in a separate small pot or microwave so they’re easier to spread.

Step 3: Shape the Dough and Prepare to Bake

• dough from Step 1

Preheat your oven to 425°F.

Once the dough has risen, transfer it to a lightly oiled pizza pan or baking sheet.

Gently stretch and shape the dough into a 12-inch circle, working from the center outward and allowing it to rest for a minute if it springs back.

I always let the dough relax between stretches—this prevents it from shrinking back and makes shaping much easier.

Press the dough so it covers the entire pan evenly.

Step 4: Layer the Toppings and Bake

• dough from Step 3
• 1 cup refried beans
• 1/2 cup salsa
• seasoned ground beef from Step 2
• 2 1/2 cups mozzarella

Spread the warmed refried beans evenly over the dough, leaving a small border around the edges for the crust.

Drizzle the salsa over the beans, then distribute the seasoned ground beef from Step 2 evenly across the top.

Finish by sprinkling the mozzarella cheese over the entire pizza, making sure to cover all the toppings so they stay moist while baking.

Place in the preheated 425°F oven and bake for 12-15 minutes until the crust is golden brown and the cheese is melted and lightly browned on top.

Step 5: Finish and Serve

Remove the pizza from the oven and let it cool for 1-2 minutes before slicing.

Serve with your choice of fresh taco toppings like shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream, jalapeños, or any other garnishes you prefer.

The beauty of taco pizza is that diners can customize their slices with whatever toppings they like.

Mexican Taco Pizza

Delicious Mexican Taco Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 8 slices

Calories 3300 kcal

Ingredients

  

For the dough::

• 2 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1 package yeast
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 2/3 cup water (warm to about 110°F to activate yeast)
• 2 tbsp oil

For the beef filling::

• 1 lb ground beef
• 1 1/2 packages taco seasoning (I prefer Old El Paso for the best spice balance)
• 1/4 cup water

For the assembly::

• 1 cup refried beans (warmed slightly to make spreading easier)
• 1/2 cup salsa
• 2 1/2 cups mozzarella

Instructions

 

• In a large bowl, combine 1 cup flour, yeast, salt, sugar, oregano, and garlic powder. Pour in the warm water (around 110°F—this temperature activates the yeast without killing it) and oil, then stir until a shaggy dough forms. Gradually add the remaining flour, mixing until the dough comes together. Turn onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. I like to knead by hand rather than using a stand mixer for pizza dough because you can feel when the gluten is properly developed, which gives you a better crust texture.
• Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 40 minutes until it roughly doubles in size. While the dough rises, you can prepare the remaining components: brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, then drain any excess fat. Stir in the taco seasoning and water, simmering for about 2-3 minutes until the meat is well-coated and flavorful. Warm the refried beans slightly in a separate small pot or microwave so they're easier to spread.
• Preheat your oven to 425°F. Once the dough has risen, transfer it to a lightly oiled pizza pan or baking sheet. Gently stretch and shape the dough into a 12-inch circle, working from the center outward and allowing it to rest for a minute if it springs back. I always let the dough relax between stretches—this prevents it from shrinking back and makes shaping much easier. Press the dough so it covers the entire pan evenly.
• Spread the warmed refried beans evenly over the dough, leaving a small border around the edges for the crust. Drizzle the salsa over the beans, then distribute the seasoned ground beef from Step 2 evenly across the top. Finish by sprinkling the mozzarella cheese over the entire pizza, making sure to cover all the toppings so they stay moist while baking. Place in the preheated 425°F oven and bake for 12-15 minutes until the crust is golden brown and the cheese is melted and lightly browned on top.
• Remove the pizza from the oven and let it cool for 1-2 minutes before slicing. Serve with your choice of fresh taco toppings like shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream, jalapeños, or any other garnishes you prefer. The beauty of taco pizza is that diners can customize their slices with whatever toppings they like.