D's Taco Pizza

D's Taco Pizza

21 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    45 m
Daisy K
Recipe by  Daisy K

“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.”

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Adjust Servings

Original recipe yields 1 12-inch pizza



  1. 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.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Place the prepared pizza curst on a baking sheet.
  5. Blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth.
  6. 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.
  7. Spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce.
  8. Scatter the ground beef mixture over the layer of sauce.
  9. Cover the beef with 1 1/2 cups Mexican-style shredded cheese blend.
  10. 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.
  11. 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.

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Reviews (21)

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Sarah Jo

Sarah Jo

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.



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....



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! :)

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Amount Per Serving (8 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1394 mg
  • 56%

Based on a 2,000 calorie diet



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Taco Pizza


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Taco Pizza from Pillsbury(R) Pizza Crust