Taco Pizza is the best of both delicious food worlds in one flavorful, hearty dish!
Love tacos? Love pizza? Wish you could have them both at the same time? You absolutely can and it is DELICIOUS!!
This Taco Pizza recipe is one of my personal favorite homemade pizza recipes. It’s perfect for Taco Tuesday or for Family Pizza Night. Heck, enjoy it twice in one week if you’re feelin’ it!
Tacos + pizza = food bliss
If you follow this blog, you know that I love using taco meat for SO many different types of recipes. I love to cook taco meat once (try my Instant Pot Taco Meat from Frozen recipe!), and then use leftovers for a completely different type of dish.
Ingredients for homemade taco pizza
The ingredients list for this is fairly flexible. Like most of my recipes, I’ll offer some suggested substitutions for ingredients that might offer a similar flavor and texture but might suit different tastes.
This is definitely a recipe where you can use what you have on hand!
Pizza dough – I use the same homemade pizza dough recipe for our pizzas every time. It’s dependable and so easy.
You can certainly use storebought pizza dough instead.
Here’s what my recipe calls for in terms of toppings. As promised, I also offer a few suggested substitutions if you don’t have the main ingredients on hand.
Ground beef – my family usually cooks with ground turkey, but for greater taco flavor, use ground beef. You can certainly substitute ground turkey if you prefer. Just make sure it’s not too lean, otherwise it could turn out dry and lacking in flavor.
Refried beans and salsa – instead of a classic red pizza sauce, the refried beans and salsa act as the sauce for this taco pizza. Sometimes, I will mix the two together and spread the mix onto the crust; other times, I spread the refried beans first and then top with salsa. It’s up to you!
Shredded cheddar cheese – for my dairy-free pizza, I like to use a package of dairy-free cheddar-style shreds. They melt beautifully for pizza! If you’re not dairy-free, go ahead and shred your fave cheddar cheese for this recipe.
Chopped tomatoes – I love the juiciness and big flavors that you get with Roma tomatoes. But you could also use chopped beefsteak tomatoes or hothouse on-the-vine tomatoes, and even cherry tomatoes or grape tomatoes. How much you want to use is completely up to you. I find that 2-3 Roma tomatoes are enough for one 14″ pizza for my taste.
Sliced romaine lettuce – if you want to be super traditional about your taco pizza toppings, go with iceberg lettuce. I prefer the subtle added flavor and richness of romaine lettuce. It still gives you a nice crunch when you bite into it.
Sliced black olives – these are great for adding color and some salt flavor
Optional: cilantro and sour cream – I like to sprinkle some freshly chopped cilantro after this pizza has baked. Then I serve it with a side of sour cream and dip my slices into it.
Wine pairing for taco pizza
Tacos traditionally pair very well with beer, cider, or margaritas. They love hanging out with refreshing, lively drinks with citrus and acidity.
So when it comes to a wine pairing for taco pizza, look for the same. Go for a dry Riesling or a Grüner Veltliner.
If you’re really feeling like a red wine instead, I’ve enjoyed this taco pizza with a California Pinot Noir before and it’s delicious. Generally, California Pinot Noirs have more body than Oregon Pinot Noirs, so they can stand up to the heft of this hearty dinner recipe and bigger flavors.
More Dinner Recipes
- Easy Shrimp Tacos
- Instant Pot Taco Meat (from Frozen Ground Meat)
- Easy Pizza Dough
- Taco Mac and Cheese: a competition-worthy recipe
- Thai Chicken Pizza CPK Copycat Recipe (Dairy Free)
- Taco Tuesday Leftovers: Easy Taco Pasta!
- homemade pizza dough or store-bought pizza crust
- 4 tablespoons extra virgin olive oil, divided
- 1 pound ground beef
- 2 garlic cloves, minced
- ⅓ cup yellow onion, finely chopped
- 1/4 cup taco seasoning
- 1 can refried beans
- 3/4 cup salsa
- 2 cups shredded cheddar cheese or a pizza blend
- 2-3 Roma tomatoes, de-seeded and finely chopped
- black olives
- 1 cup iceberg or romaine lettuce, thinkly sliced or shredded
- optional: cilantro, finely chopped
- If using a homemade pizza dough recipe, roll out the pizza dough to a 14" round crust. Bake at 400°F for 7-8 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add ground beef, garlic, onions, taco seasoning, and sauté together, stirring constantly, until the meat is cooked through. This takes about 4-5 minutes. Remove from heat and set aside.
- Remove pizza crust from the oven and brush the top with remaining 2 tablespoons olive oil. Then use a spoon to evenly spread refried beans and salsa over the top of the crust, leaving about a 1-inch border around the edges. Top with ground beef mixture and shredded cheese.
- Return to oven and bake at 400°F for 5-10 minutes, until the cheese has melted.
- Remove from oven, then top evenly with sliced lettuce, chopped tomatoes, and sliced black olives. Optional: sprinkle with cilantro and serve with a side of sour cream.
- Instead of ground beef, use ground turkey
- Instead of shredded cheddar cheese, use a dairy-free cheddar alternative, or shredded mozzarella or pepper jack
- If you don’t have Roma tomatoes, you can substitute almost any type of tomato, including cherry tomatoes or grape tomatoes