September 19, 2023
Review RecipeTaco Pizza
Our delicious taco pizza is a flavorful mashup of two favorite meals loaded with plenty of fun toppings and tons of gooey cheese.
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Whether you’re a fan of Mexican or Italian cuisine, this tasty homemade taco pizza will have your taste buds doing backflips. The fusion of two classic comfort foods is made with a flaky crescent roll crust and then layered with seasoned ground beef, tomatoes, green onions, and lots of gooey melted cheese.
Taco Pizza Ingredients
The flaky crust, topped with taco meat and melty cheese, gives you textures and tastes that will tantalize your taste buds.
The addition of fresh tomatoes, crunchy green onions, and tangy sour cream completes the pizza, providing a delicious balance of flavors.
From the first bite, you’ll experience a burst of Mexican spices, followed by the familiar comfort of pizza.
You’ll need:
- 2 (8-ounce) containers of crescent dough sheets
- 1½ pounds of lean ground beef
- 2 (1-ounce) packages of taco seasoning mix (I chose mild seasoning)
- ¾ cup of water
- 3½ cups of freshly shredded Colby and Monterey jack cheese
- 1 cup of quartered grape tomatoes
- ⅓ cup of thinly sliced green onions
- 1 tablespoon of chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Hot sauce (optional garnish)
Substitutions And Additions
CRESCENT ROLLS: You can substitute 2 (8-ounce) canisters of the crescent roll dough. Be sure to pinch the seams together before baking.
TOPPINGS: You can top the taco pizza with shredded lettuce, black olives, jalapeno slices, Pico de Gallo, or thinly sliced red or sweet yellow onion.
CHEESE: You can substitute pre-shredded fiesta blend cheese or shredded cheddar cheese in this easy recipe. The freshly shredded cheese melts better and tastes creamier.
How To Make This Taco Pizza Recipe
Making this Mexican and Italian mashup is just as easy as whipping up a traditional pizza. The taco meat and cheese are added before baking to get the cheese nice and melty. Finally, add all of your favorite taco toppings before enjoying your pizza.
STEP ONE: Preheat the oven to 375°F.
STEP TWO: Unroll the first canister of crescent dough sheets. Gently stretch it to cover ½ of an ungreased baking sheet. Unroll the second canister and gently stretch it to cover the other ½ of the baking sheet (there will be overlap, but that’s ok. It gives you more dough to cover the baking sheet).
Press the seams together to seal the dough, and carefully pierce the dough with a fork. Bake the pizza crust for 10 minutes, until it is golden brown.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
STEP THREE: While the crust is baking, add the ground beef to a 2 to 4-quart saucepan over medium-high heat. Stir the ground beef often until the ground beef is no longer pink. This should take 5 to 6 minutes.
PRO TIP:
Ground beef can be batch cooked ahead of time and stored in the fridge or freezer to save time when preparing your recipe.
STEP FOUR: Lower the heat to medium heat. Add both packages of taco seasoning and the water. Cook for 5 minutes and remove from the heat.
STEP FIVE: When the crust has finished baking, remove it from the oven and evenly spread the ground beef mixture over the crust.
STEP SIX: Evenly sprinkle the freshly shredded cheese over the taco meat layer. Return the pizza to the oven and cook for 4 to 5 more minutes until the cheese is completely melted.
PRO TIP:
Keep a close eye on the cheese, so it doesn’t become too browned during this final bake.
STEP SEVEN: Sprinkle the quartered grape tomatoes, thinly sliced green onion, and chopped cilantro. Drizzle sour cream and hot sauce over the pizza, if desired. Serve immediately.
How To Serve
Change up Taco Tuesday or pizza night with this family-friendly dinner. Serve the baked pizza with plenty of extra favorite toppings, including salsa and guacamole, so everyone can add to their individual servings.
A tomato cucumber salad will add a bit of freshness on the side, or stick to the Mexican theme with a serving of Spanish rice on your plate.
Mexican food always has so many amazing flavors. Check out our Mexican beef and rice casserole and baked burritos to add even more fantastic recipes to your menu.
MORE TACO RECIPES
Storage
IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
IN THE FREEZER: You can freeze the taco pizza without the fresh vegetables for up to 1 month.
Allow the pizza to thaw overnight in the refrigerator before reheating in the oven for 8-10 minutes. Once reheated, top with the fresh vegetables and serve.
This taco pizza is an out-of-this-world experience you’ll crave again and again. Add your favorite taco toppings to the meaty base, and you’ll have a fun new way to celebrate your next taco night.
FREQUENTLY ASKED QUESTIONS
Can I freeze the leftovers of this pizza?
Taco pizza will keep in the freezer for up to one month as long as it is sealed in an airtight container.
Can I add other toppings to my pizza?
Our easy taco pizza recipe is entirely customizable, and you can add or remove any toppings you’d like.
Can I use my own taco seasoning?
If you have your own recipe for taco seasoning, you can use it instead. About 3 tablespoons of taco seasoning will equal one packet of store-bought seasoning.
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Taco Pizza
Our delicious taco pizza is a flavorful mashup of two favorite meals loaded with plenty of fun toppings and tons of gooey cheese.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Ingredients
- 16 ounces crescent dough sheets
- 1½ pounds lean ground beef
- 2 ounces taco seasoning (I chose mild seasoning)
- ¾ cup water
- 3½ cups Colby and Monterey jack cheese, freshly shredded
- 1 cup grape tomatoes, quartered
- ⅓ cup green onions, thinly sliced
- 1 tablespoon chopped cilantro, optional garnish
- Sour cream, optional garnish
- Hot sauce, optional garnish
Instructions
- Preheat the oven to 375°F.
- Unroll the first canister of crescent dough sheets. Gently stretch it to cover ½ of an ungreased baking sheet. Unroll the second canister and gently stretch it to cover the other ½ of the baking sheet. (There will be overlap, but that’s ok. It gives you more dough to cover the baking sheet) Press the seams together to seal the dough, and carefully pierce the dough with a fork. Bake the crust for 10 minutes, until it is golden brown.
- While the crust is baking, add the ground beef to a 2 to 4-quart saucepan over medium-high heat. Stir the ground beef often until the ground beef is no longer pink. This should take 5 to 6 minutes.
- Lower the heat to medium. Add both packages of taco seasoning and the water. Cook for 5 minutes and remove from the heat.
- When the crust has finished baking, remove it from the oven and evenly spread the taco meat over the crust.
- Evenly sprinkle the freshly shredded cheese over the taco meat layer. Return the pizza to the oven and cook for 4 to 5 more minutes until the cheese is completely melted.
- Sprinkle the quartered grape tomatoes, thinly sliced green onions, and chopped cilantro. Drizzle sour cream and hot sauce over the pizza, if desired. Serve immediately.
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
- Ground beef can be batch cooked ahead of time and stored in the fridge or freezer to save time when preparing your recipe.
- Keep a close eye on the cheese, so it doesn’t become too browned during this final bake.
Nutrition
Calories: 259kcal | Carbohydrates: 14g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 686mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 2mg
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Comments
Amy Kelley says
This is a really easy recipe to make and my entire family loved it. However, I did not use cilantro or hot sauce on the pizza.