"We love to order taco pizza from the local pizza parlor but it got too expensive. So I came up with this variation of it that my family loves! It can be suited to match anyone's tastes and the ready-made crust makes it a snap on busy days." — Daisy K
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1/2 (1 ounce) packet
taco seasoning mix
1 (14.5 ounce) can
diced tomatoes with garlic and onion
chopped fresh cilantro
12-inch prepared pizza crust
1 1/2 cups
Mexican-style shredded four-cheese blend
1 (2.25 ounce) can
sliced black olives, drained
chopped green onion
Mexican-style shredded four-cheese blend
sour cream, or as desired
salsa, or as desired
This is one of our family's favorite pizzas. I like to use my own homemade taco seasoning, homemade salsa and homemade refried beans. If I don't have time for a homemade pizza crust, I use two cans of refrigerated crescent roll dough. If you have it leftover, this is a good way to use leftover taco meat or even leftover chicken/beef fajita filling from the night before. This is good either hot or cold--my family likes it both ways. GREAT spin on mexican-themed dinner night.
So easy, and so "D"elicious! If you love tacos and you love pizza then this combination is for you! I sauteed about 1/4 cup of onion along with the ground beef and used "Taco Seasoning II" from this site. For the prepared pizza crust I opted for a Boboli bread shell and used homemade salsa I had on hand. I also opted out extra the cilantro. After the "pizza" cooled a bit, I topped it with all the "taco" toppings to make it nice and pretty: de-seeding my tomato and adding a little homemade guacamole. The leftovers are fabulous too, that is is you have any....
Exceptional! Taco pizzas are not liked in this household...not even restaurant quality taco pizzas...but D's Taco Pizza changed that! It even reheated very well for the next 2 days. I made homemade pizza dough since I could not find the one referred to in the recipe and it still turned out great! This is a definite remake!! Thanks D! :)
Made this for Recipe Group...Delicious! I ran out of time, so I didn't make the sauce, just used straight salsa, and that worked perfectly. I will def be making this again~YUM! Thanks for sharing. :)
This is a great taco pizza! I doubled the recipe and made two pizzas. This was a big hit at dinner last night! The "sauce" makes quite a bit extra (like twice as much as we needed) but it is really yummy drizzled on top of the pizza and also as a salsa with chips!! Also, I pre-baked my thin crusts for about 5 mins. and my pizzas still took probably about 30 minutes to be done to our liking. Next time I might try increasing the oven temperature. I've never been a fan of taco pizzas in the past - but this recipe is the bomb! Thanks for sharing, Daisy K!
Taco night or pizza night? Stand your ground and have BOTH! I've made this twice and liked it both times. The first time I followed the recipe exactly, using Seasoning For Tacos (AR recipe) and an Against The Grain pizza shell. It was very good, but I thought the beans could be a little more saucy, so the next time I used the same seasoning and crust, but mixed some of my homemade picante sauce with the beans, then spread them together on the crust, omitting the extra work of prepping the sauce. Faster and even better!
FANTASTIC!! Made it for a work party and it was gone before I knew it. I added taco sauce atop of the beans instead of using the diced tomatoes and salsa, then sprinkled the cilantro and garlic atop of the pizza (skipping the lettuce) and also added black olives and black beans...YUMM-O!! thanks for the post :)
I made this recipe for the weekly recipe group selection. We really liked this pizza and wonder why we never thought about it ourselves. I used regular pizza dough, pre-baked for five minutes at 425° so it won't be soggy. I used a 10oz. can of tomatoes and diced green chilies, with the salsa and just added in some fresh minced garlic and onions, used my immersion blender to mix it up. I did mix a bit into the beans to make them easier to spread onto the dough. For the ground beef mixture I used my own taco seasonings, and added in some fresh garlic, onions, and chopped green chilies, then let it simmer for a bit, no need for the extra water addition. It all baked up at 425° in 15 minutes to a perfect golden brown crust. The little bit of sauce leftover was great for dipping the crust. We will make this one again when we can't decide, Tacos or Pizza?
* Percent Daily Values are based on a 2,000 calorie diet.
D's Taco Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 194
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