READY IN 45 mins

D's Taco Pizza

Read Reviews (11)

"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

Directions

Cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet.
Stir the taco seasoning mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Place the prepared pizza curst on a baking sheet.
Blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth.
Spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside.
Spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce.
Scatter the ground beef mixture over the layer of sauce.
Cover the beef with 1 1/2 cups Mexican-style shredded cheese blend.
Bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes.
Top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup Mexican-style shredded cheese blend. Serve with the reserved sauce, sour cream, and 1 cup salsa.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 45 mins

Footnotes

Cook's Note:
For a crispier crust, bake the pizza directly on the oven rack.

Reviews More Reviews

Mar 09, 2012

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.

—Sarah Jo

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Mar 10, 2012

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....

—Jillian

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14 Ratings

Apr 10, 2012

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! :)

—SG-cooks

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May 19, 2013

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. :)

—Christina

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May 16, 2013

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!

—Mi ~ (a PRO at) Being Mi

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May 22, 2013

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 it for five minutes at 425° so it won't be soggy and it held the pizza just fine. Couldn't find the canned tomatoes specified, so 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?

—*Sherri*

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May 21, 2013

Yum! I never had a taco pizza and was looking forward to making this (recipe made for *RECIPE GROUP*). Made two changes. The first was after the beef mix was prepared and the diced tomato mix was prepared I mixed the two of them together. The second was using a whole wheat flour tortilla instead of prepared pizza crust. I used my judgement in the amount that I layered on the tortilla knowing it wouldn't hold the weight that a pizza crust would. This change allowed me to make about 4 pizzas. Very forgiving, adaptable and delicious pizza that will be made again!! Thanks Daisy.

—Linda (LMT)

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Mar 08, 2013

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!

—lucylove is not a baking

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Nutrition

Calories
399 kcal
20%

Carbohydrates
36.2 g
12%

Cholesterol
58 mg
19%

Fat
21.5 g
33%

Fiber
4.7 g
19%

Protein
19.1 g
38%

Sodium
1394 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

D's Taco Pizza

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 399
Calories from Fat: 194

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 10.4g 52 %
Cholesterol 58mg 19 %
Sodium 1394mg 56 %
** Potassium 511mg 14 %
Total Carbohydrates 36.2g 12 %
Dietary Fiber 4.7g 19 %
Protein 19.1g 38 %
Sugars 8.5g
** Vitamin A 23 %
** Vitamin C 23 %
** Calcium 11 %
** Iron 35 %
** Thiamin 9 %
** Niacin 25 %
** Vitamin B6 17 %
** Magnesium 12 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.