Taco Pizza is what happens when you can not choose between taco night and pizza night, so you decide to have both in one pan. The first time I made it, the kids raised their eyebrows at the idea, but one cheesy slice loaded with seasoned beef, lettuce, tomatoes, and crunchy chips turned them into instant fans. Now it is our favorite “everyone’s happy” dinner for busy weeknights and casual Fridays.
A buttery crust acts as the base, taco meat and melty cheese become the “sauce,” and all your favorite toppings go on just before serving, so every bite tastes fresh and fun. Recipes like this simple mashup are perfect for families who want easy, exciting dinners without a lot of work.
Table of Contents
Why You’ll Love This Taco Pizza
Listen, I know you’re busy. That’s why this taco pizza recipe is my secret weapon for those “what’s for dinner?” panic moments. Here’s why it’s about to become your new favorite:
- Weeknight lifesaver: From fridge to table in under an hour, even my teenager can make this!
- Kid-approved magic: Picky eaters? No problem. Let them build their own section with their favorite toppings.
- Pantry friendly: Those cans of crescent rolls hiding in your fridge? They’re about to become dinner heroes.
- Endless variations: Swap beef for chicken, add jalapeños for heat, or go veggie with black beans, it’s your taco pizza adventure!
- Leftover dreams: Cold slices straight from the fridge? Don’t mind if I do!
Trust me, once you try this mashup, you’ll wonder how you ever lived without it. The crispy crust, melty cheese, and taco flavors? Absolute perfection.
Ingredients for Taco Pizza
This is where the magic starts! I’ve made this taco pizza dozens of times, and these ingredients always deliver that perfect combo of crispy crust and bold taco flavors. Here’s what you’ll need:
- 2 cans (8 oz each) refrigerated crescent roll dough: The buttery base that makes this recipe so easy and delicious
- 1 lb lean ground beef: Look for 90/10 or 93/7 to avoid greasiness (trust me on this!)
- 1 packet (1 oz) taco seasoning: Your favorite brand works great
- 1 can (16 oz) refried beans: Warm these up before spreading, it makes all the difference
- 2 cups shredded cheese: I usually grab Mexican blend, but cheddar or Monterey Jack are perfect too
- 1 large tomato, chopped: Adds fresh brightness
- 1/4 cup sliced black olives: Optional, but my family loves them
- 1/4 cup chopped green onions: For that perfect finishing touch
Ingredient Substitutions & Notes
No stress if you need to swap things out! Here are my tried-and-true substitutions:
- Ground turkey or chicken works great instead of beef, just add an extra teaspoon of oil when cooking
- Refried black beans give a delicious twist if you want to switch up the flavor
- Pizza dough or tortillas can sub for crescent rolls in a pinch (bake time may vary)
- Dairy-free cheese keeps it lactose-free without sacrificing gooey goodness
- Fresh toppings like jalapeños, avocado, or cilantro? Always a yes in my book!
The beauty of this recipe is how forgiving it is. Use what you’ve got and make it your own!
How to Make Taco Pizza
Okay, let’s get to the fun part! I promise this comes together easier than you think. Just follow these simple steps, and you’ll have a crispy, cheesy masterpiece ready before you know it.
Step 1: Prep the Crust
First things first, preheat that oven to 375°F. While it’s heating up, grab your baking dish and give it a quick spray with non-stick cooking spray. Now for the crescent rolls, unroll them carefully (those perforated triangles can be tricky!) and press them into the pan.
Here’s my secret: Start from the center and push the dough outward, working your fingers along the bottom and slightly up the sides.
The most important part? Pinch those seams together really well! I learned this the hard way when my first attempt had beans oozing through the cracks. Take an extra minute to seal everything up nice and tight. Don’t worry if it’s not perfect, rustic is totally fine!
Step 2: Cook & Season the Beef
While your crust waits, let’s cook up that beef. Medium heat is your friend here; you want it to brown nicely without burning. Break it up with your spatula as it cooks until there’s no pink left. Now here’s a crucial step: drain that grease! I tilt the pan and use a spoon to scoop it out (paper towels work too).
Add your taco seasoning and just a splash of water, about a tablespoon. Let it simmer for 2-3 minutes so all those spices can wake up and get friendly with the beef. Your kitchen should smell amazing right about now!
Step 3: Layer & Bake
Time to assemble our masterpiece! First, warm those refried beans for about a minute in the microwave; trust me, cold beans are impossible to spread. Use the back of a spoon to smooth them over the crust, going all the way to the edges.
Next comes the beef; spread it evenly over the beans. Pop it in the oven for 20 minutes. When you pull it out, the edges should be turning golden. Now the fun part: Sprinkle on that cheese (don’t be shy!), then add tomatoes and olives. Back in the oven for 5-10 more minutes until the cheese is bubbly and gorgeous.
Final touch? Those fresh green onions are right before serving. Let it rest for about 5 minutes. I know it’s hard to wait, but this helps everything set up perfectly for slicing.
Tips for the Best Taco Pizza
After making this taco pizza more times than I can count, I’ve picked up some game-changing tricks that take it from good to “can we have this again tomorrow?” good. Here’s what I’ve learned:
- Warm those beans! Cold refried beans tear the delicate dough. Just 60 seconds in the microwave makes them spread like a dream.
- Lean beef matters. That extra few percent of fat you drain off? It’s the difference between soggy crust and crispy perfection.
- Don’t skip the rest. I know it’s tempting to dive right in, but letting it sit for 5 minutes means cleaner slices.
- Customize the heat. Add a pinch of cayenne to the beef or top with fresh jalapeños for spice lovers.
- Double check seams. Run your finger along the dough edges one more time, bean leaks are no joke!
Follow these simple tips, and you’ll be a taco pizza pro in no time!
Serving Suggestions for Taco Pizza
Serving this dish is half the fun because everyone gets to play chef at the table. I love setting up a DIY toppings bar with small bowls of sour cream, diced avocado, salsa, and extra crushed tortilla chips so each person can pile their slice high with their favorites.
The contrast of cool, fresh toppings against the warm, cheesy pizza is unbeatable. For a complete meal, pair it with a simple green salad dressed in lime vinaigrette or a side of Mexican street corn (elote) to echo those bold flavors and add some veggies to the mix.
Storage & Reheating
If you are lucky enough to have leftovers, they make for a fantastic lunch the next day. Store any remaining slices in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices wrapped tightly in foil for about a month. When you are ready to eat, resist the microwave, it makes the crust soggy.
Instead, reheat slices in a 350°F oven or air fryer for about 10 minutes; this trick revives the crispy crust and gets the cheese melty and delicious again, tasting almost as good as fresh.
Nutritional Information
While Taco Pizza is definitely comfort food, it offers a nice balance of protein, carbs, and fresh toppings that make it a satisfying complete meal. Here is an estimated nutritional breakdown per slice (based on 1/8th of the pizza) to give you a general idea:
| Nutrient | Amount per Slice (approx.) |
|---|---|
| Calories | ~320 kcal |
| Protein | 18g |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Carbohydrates | 28g |
| Fiber | 2g |
| Sodium | ~600mg |
Note: These values are estimates and can vary significantly based on the specific brands of ingredients you use, portion sizes, and any substitutions. Using lean ground beef and going lighter on the cheese can reduce the fat content, while gluten-free crescent roll alternatives are available for those with dietary restrictions.
Enjoy this delicious mashup as a hearty, family-friendly meal that brings everyone to the table happy!
Taco Pizza FAQs
Can I use pre-made pizza dough instead of crescent rolls?
Absolutely! Pizza dough works well for this recipe. Just pre-bake the crust for about 8 minutes at 375°F before adding your toppings to prevent it from getting soggy under the weight of the meat and cheese.
How can I make it spicier?
Add a teaspoon of chili powder, cayenne pepper, or diced jalapeños to the beef while it browns. For even more heat, top the finished pizza with sliced fresh jalapeños or drizzle your favorite hot sauce over each slice before serving.
Can I make it ahead of time?
Yes! You can assemble the entire pizza (minus the fresh toppings like lettuce, tomatoes, and sour cream) up to 4 hours ahead and refrigerate it until you’re ready to bake. Add 2–3 extra minutes to the baking time since it will be cold.
What’s the best way to reheat leftovers?
The oven is best for maintaining that crispy crust. Reheat slices at 350°F for about 10 minutes. The microwave works in a pinch, but it makes the crust soft and chewy rather than crispy.
Can I use ground turkey instead of beef?
Definitely! Ground turkey is a leaner option. Since it has less fat, add about a teaspoon of oil to the pan while browning to prevent sticking. The flavor will be slightly milder but still delicious.
Fun & Flavorful Taco Night Twists
If you love the combo of pizza and tacos in Taco Pizza, try these other fun twists on classic taco flavors.
- Taco Cupcakes: Wonton wrappers filled with seasoned beef and cheese for crunchy, bite-sized tacos.
- Walking Taco Casserole: Crunchy chips layered with savory taco meat and cheese in a scoopable bake.
- Baked Taco Casserole: Layers of tortillas, beef, and cheese make this a comforting crowd-pleaser.
- Mexican Casserole: Hearty ground beef and veggies baked with Mexican spices.
Try these creative recipes next to keep Taco Tuesday exciting!
Time to Try This Taco Pizza Recipe
Did you make this taco pizza? I’d love to hear how it turned out for you! Drop a comment below and let me know, did your family go crazy for it as mine does? Any fun twists or substitutions you tried? Your feedback helps me create even better recipes for everyone!
And hey, if you snapped a photo of your cheesy masterpiece, tag me on social media @recipesbycharlotte. There’s nothing I love more than seeing your kitchen creations. Happy cooking, friends!
Print
Taco Pizza
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Low Lactose
Description
This fun dinner mashup combines a buttery crescent roll crust with savory seasoned beef, hearty beans, and melted cheese. It is a quick, crowd-pleasing meal that brings two family favorites together in one delicious bite.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 lb ground beef (lean is best to reduce grease)
- 1 packet (1 oz) taco seasoning
- 1 can (16 oz) refried beans
- 2 cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 1 large tomato, chopped
- 1/4 cup sliced black olives
- 1/4 cup green onions, chopped (for garnish)
- Optional: Sour cream, avocado, or jalapeños for serving
Instructions
- Prep the Oven and Pan: Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with non-stick cooking spray to ensure the slices lift out easily.
- Form the Crust: Unroll the crescent dough into the baking dish. Press the dough over the bottom and slightly up the sides. Be sure to pinch the seams together firmly to create a solid sheet of dough. This prevents the filling from leaking through during baking.
- Cook the Beef: Place a skillet over medium heat and cook the ground beef until it is fully browned and no pink remains. Drain the excess fat from the pan.
- Season the Meat: Stir the taco seasoning into the beef. You can add a tablespoon of water if the mixture seems too dry. Simmer for 2 to 3 minutes to let the spices activate and coat the meat.
- Warm the Beans: Place the refried beans in a microwave-safe bowl and heat them for 1 to 2 minutes. Warming the beans makes them much softer and easier to spread over the delicate dough without tearing it.
- Assemble the Pizza: Spread the warm refried beans evenly over the raw crescent roll crust. Layer the seasoned beef on top of the beans.
- First Bake: Place the dish in the preheated oven and bake for 20 minutes. The edges of the crust should start to look golden.
- Add Toppings and Finish: Remove the dish from the oven. Sprinkle the chopped tomatoes, black olives, and shredded cheese over the hot beef layer. Return the dish to the oven and bake for an additional 5 to 10 minutes. The crust should be golden brown and the cheese bubbly.
- Serve: Remove from the oven and sprinkle with the fresh chopped green onions. Let it sit for 5 minutes to set before slicing into squares.
Notes
- Use lean ground beef to reduce excess grease.
- Warm the refried beans for easier spreading.
- Let the pizza rest for 5 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: taco pizza, crescent roll pizza, easy dinner recipe, family meal
