Who says you have to choose between tacos and pizza? This Easy Taco Pizza is the ultimate fusion, combining a crispy crust with savory taco toppings for a fun, shareable meal. It’s simple to make and perfect for a quick family dinner or game day.

Love Easy Taco Pizza? So do we! If you're into Dinner Ideas or curious about Crockpot Recipes, you'll find plenty of inspiration below.

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Why You’ll Love This Easy Taco Pizza

• Ultimate fusion: Get the best of pizza and tacos in one delicious dish.
• Fast & simple: Uses a pre-made crust for a quick weeknight meal.
• Endless customization: Easily adapt with your favorite toppings and proteins.
• Crowd-pleasing: A guaranteed hit at parties and family dinners.

Ingredients & Tools

• 1 (about 12-inch) pre-baked pizza crust
• 1/2 lb ground beef (80/20 works great)
• 1 packet (about 1 oz) taco seasoning
• 1/2 cup water
• 1/2 cup refried beans
• 1 cup salsa, preferably chunky
• 2 cups shredded Mexican cheese blend
• 1 cup shredded iceberg lettuce
• 1 large tomato, diced
• 1/4 cup sliced black olives
• 1/4 cup sour cream
• 1/4 cup pickled jalapeño slices (optional)
• 2 green onions, thinly sliced
• Fresh cilantro for garnish

Tools: Large baking sheet, skillet, small bowls for toppings, pizza cutter.

Notes: Don’t stress about being exact with the toppings—a little more cheese or a little less lettuce is totally fine. The refried beans are the secret weapon here, acting as a “glue” that keeps everything wonderfully cohesive and adds a deep, savory note.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Pre-bake that crust. If you’re using a raw pizza dough from a tube, you’ll need to par-bake it first according to package directions to avoid a soggy bottom. A pre-baked crust just makes life easier.
• Don’t skip the bean layer. It might seem odd, but spreading a thin layer of refried beans over the crust before the salsa creates an incredible flavor base and helps the other toppings stick.
• Drain your beef well. After browning the ground beef, make sure to drain off the excess fat. This is crucial for preventing a greasy pizza that could make your crust soggy.
• Prep your cold toppings. Have your lettuce, tomato, and other cold garnishes chopped and ready to go in separate bowls. You’ll be adding these the second the pizza comes out of the oven for maximum freshness and crunch.

How to Make Easy Taco Pizza

Storage & Freshness Guide

• Fridge: Store leftover slices in an airtight container for up to 2 days.
• Freezer: Freeze before adding cold toppings; wrap tightly and freeze for up to 1 month.
• Reviving: Reheat in oven or air fryer at 375°F for 5–8 minutes to restore crispness.

Serving Suggestions

Complementary Dishes

• A simple corn and black bean salad — The sweet corn and earthy beans provide a cool, refreshing contrast to the rich and savory pizza, making the whole meal feel more balanced.
• A big bowl of tortilla chips with guacamole — Because you can never have too much of a good thing. It continues the fiesta theme and gives everyone something to nibble on.
• Mexican-style street corn (Esquites) — Served off the cob in a cup, this creamy, tangy, and spicy side dish elevates the entire meal into a true celebratory feast.

Drinks

• A classic margarita (or a mocktail version) — The bright, citrusy notes from the lime are the perfect palate cleanser that cuts through the richness of the cheese and beef beautifully.
• An ice-cold Mexican lager — The light, crisp character of a beer like Corona or Modelo is a no-fuss, always-welcome pairing that complements the spices without overpowering them.
• Sparkling water with lime — Sometimes simplicity is best. The bubbles are refreshing and the lime wedge adds just a hint of zesty flavor to keep your taste buds happy.

Something Sweet

• Churros with a chocolate dipping sauce — Stay with the theme! The warm, cinnamon-sugary crunch of a churro is the ultimate happy ending after a savory, cheesy meal.
• Mango sorbet — It’s light, fruity, and refreshing. The tropical flavor feels like a mini-vacation and provides a clean, cool finish that everyone will appreciate.
• Flan — This rich, creamy caramel custard is a classic for a reason. Its smooth texture and sweet flavor are the perfect counterpoint to the bold and zesty main course.

Top Mistakes to Avoid

• Overloading with wet toppings. If you add too much salsa or use a really watery brand, you’ll end up with a soggy crust. The trick is to use a chunky salsa and spread a moderate, even layer.
• Adding cold toppings before baking. I’ve messed this up before too… putting the lettuce and tomato on before it goes in the oven will result in wilted, sad, warm lettuce. Always add the fresh, cold stuff right at the end.
• Not draining the cooked beef. That excess grease has to go! If you leave it in, it will seep into your crust and toppings, making the whole pizza unpleasantly greasy.
• Using a cold pizza crust straight from the fridge. Let your pre-baked crust sit at room temperature for 10-15 minutes before building your pizza. This helps it heat through evenly and get perfectly crisp.

Expert Tips

• Tip: Warm your refried beans slightly before spreading. Just pop them in the microwave for 20-30 seconds. They’ll become much easier to spread into a thin, smooth layer without tearing your pizza crust.
• Tip: For an extra flavor boost, mix a tablespoon of the taco seasoning into your refried beans. It adds another dimension of savory, spiced goodness to that foundational layer.
• Tip: Create a “sour cream drizzle” by thinning it out with a teaspoon or two of milk or lime juice. This makes it much easier to drizzle artistically over the finished pizza without clumping.
• Tip: If you have time, let your cooked taco meat cool for a few minutes before scattering it over the pizza. A super-hot meat layer can start to “sweat” and make the base soggy before it even hits the oven.

FAQs

Can I make this Easy Taco Pizza ahead of time?
You can prep the components ahead, but I don’t recommend assembling and baking it in advance. Cook and season the taco meat up to 2 days ahead and store it in the fridge. Chop all your cold toppings and store them in separate containers. When you’re ready to eat, just assemble and bake—it’ll be fresher and the crust won’t get soggy. The cold toppings should always be added post-bake for the best texture.

What’s the best way to reheat leftovers?
The oven or an air fryer is your best friend here! To keep the crust crisp, reheat slices at 375°F (190°C) for 5-8 minutes. The microwave will work in a pinch, but it will definitely soften the crust and wilt the lettuce. If you must use a microwave, do it for a very short time and be prepared for a softer texture.

Can I make a vegetarian version?
Absolutely! This recipe is incredibly adaptable. Simply swap the ground beef for a plant-based ground “meat” or a can of drained and rinsed black beans or lentils. You’ll still use the taco seasoning and water as directed. It’s a fantastic way to please everyone at the table.

My pizza came out soggy. What happened?
This usually boils down to one of three things: too much liquid in your toppings (especially the salsa), not draining the beef properly, or adding the cold/wet toppings before baking. Next time, use a chunky, thick salsa, drain your beef thoroughly, and remember the golden rule—cold toppings go on after the pizza is out of the oven.

Can I use a different type of cheese?
Of course! While a Mexican blend is classic, you can use straight sharp cheddar for a stronger flavor, a Monterey Jack for its superb meltability, or even a pepper jack for an extra kick. A little cotija cheese crumbled over the top at the end is also a delicious, salty finishing touch.