Taco Pizza

This easy Taco Pizza starts has a store-bought crust, salsa-flavored refried beans, seasoned beef, cheese, and crunchy tortilla chips. Bake until bubbly, then top with lettuce, tomatoes, and your favorite hot sauce!

Course Appetizer

Cuisine American, Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (1/4 pizza each)

Calories 587kcal

Author Meggan Hill

Ingredients

2 (12-inch) pre-baked pizza crusts (see note 1)
16 ounces refried beans (about 2 cups)
3/4 cup salsa (see note 2)
1 pound ground beef
1 packet taco seasoning (see note 3)
1 cup water
2 cups shredded cheddar cheese
2 cups tortilla chips crushed
1 cup shredded lettuce
2 medium tomatoes chopped
hot sauce for serving
sour cream for serving

US Customary - Metric

Instructions

Preheat oven to 450 degrees. In a large saucepan over medium-high heat, brown ground beef. Drain well. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer uncovered until thickened, about 10 minutes.
Place crusts on un-greased pizza pans or baking sheets. In a medium bowl, combine refried beans and salsa. Spread evenly over pizza crusts. Top with taco meat mixture.
Top with shredded cheese. Bake until the cheese is melted, about 8 to 10 minutes. Remove from oven. Sprinkle with lettuce and tomatoes. Drizzle with hot sauce or pass separately. Serve sour cream on the side.

Notes

Pizza crust: A store-bought, pre-baked pizza crust such as Boboli means you can have this on the table in about 20 minutes. Or, bake up your favorite homemade pizza dough.
Salsa: To make a basic pico de gallo, In a medium bowl, add 1 pound diced tomatoes, 1/4 cup finely chopped red onion, 1/4 cup minced cilantro, 3 minced jalapeños, 1 tbsp. lemon juice, 1 tbsp. lime juice, and salt to taste. Stir to combine. Or, substitute 1 jar store-bought.
Taco seasoning: To DIY a packet's worth of homemade taco seasoning, whisk together 1 Tbsp. chili powder, 1 1/2 tsp. ground cumin, 3/4 tsp. paprika, 1/2 tsp. ground coriander, 1/4 tsp. cayenne pepper, and salt to taste (I like 1/2 tsp.). Add 1 tsp. cornstarch if you prefer a thickener in your taco seasoning.
Yield: This recipe makes 2 (12-inch) pizzas, enough to feed 8 people (1/4 pizza each).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition