Greg's Taco Pizza Recipe -
Greg's Taco Pizza Recipe
  • READY IN 40 mins

Greg's Taco Pizza

Recipe by  

"A great 12-inch taco pizza for any occasion. You may also want to try some sour cream for dipping slices."

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Ingredients Edit and Save

Original recipe makes 1 pizza Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. Cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
  3. Spread the pizza dough out onto a 12-inch round pan, forming a rim of slightly thickened dough around the edge. Mix together the refried beans with salsa in a bowl; spread evenly over the crust. Mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. Top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
  4. Bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2011

Quick, easy, and delicious! This is perfect for a simple dinner or late night snack! If you love tacos and you love pizza then this combination is for you! I used "Taco Seasoning II" from this site and Ortega's Thick and Chunky Salsa. I sauteed about 1/4 cup of onion along with the ground beef. After the "pizza" cooled a bit, I topped it with all the "taco" toppings to make it nice and pretty: shredded lettuce, chopped de-seeded tomatoes, sliced black olives, thin sliced green onion, and a few well placed dollups of sour cream and homemade guacamole! The leftovers are phenomenal too, that is is you have any!

Most Helpful Critical Review
Jul 11, 2011

Wasn't overly impressed,

May 29, 2011

This is one of our favorite summer meals. To make it a little lighter (and to save a little money), I use ground chicken or turkey, I make my own taco seasoning and I use tomato juice instead of water. My family likes a thin layer of sour cream, so I spread that over the refried bean layer. Right after the meat layer, I like to add a layer of shredded lettuce and chopped roma tomatoes. For the crust, using a cooked crescent roll dough works, too. They even make the new seamless sheets especially for pizza dough-type recipes. NOTE: If you like a good cool summer meal, bake the dough for this in the early morning before it gets too hot and cool it. An hour before dinner, make your taco meat and assemble your pizza, then let it chill in the fridge until dinner. This is good hot but I'm sure you'll find that it's just as good cold, too!

May 28, 2011

Great flavors here.. I precooked the pizza crust. Added the seasoning to the meat as directed when making taco meat (reserve about ¼ of the dry seasoning) . Mixed the beans & remaining seasoning . When crust is cooked spread beans & top with the taco meat and cheese . Return to oven and all beans heat and cheese to melt. Then top with shredded lettuce, onions and tomatoes. Serving salsa & sour cream on the side. There were no leftovers and everyone loved it! Thanks for sharing!

May 28, 2011

This is exceptional! Only change, instead of water, I used Ro-Tel.

Jul 13, 2011

This is a great recipe. I followed it exactly and topped it with lettuce, tomato, and salsa and it was great! I also used the new Pillsbury pizza dough which was better than most other dough. I'm saving this one for its simplicity and the flavor.

Jun 16, 2011

This was a great pizza. My family had 3rds!

Jun 29, 2011

Soooo good! I left off the onions because my family does not like them - but I had them on the side along with tomatoes, lettuce and guacamole. It was perfect and the kids actually ate it!


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  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 1524 mg
  • 61%

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

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