Taco Pizza: The Ultimate Fusion of Two Favorites
A zesty blend of beans, spiced meat, and crisp toppings creates a flavor-packed feast.
If you’ve ever been torn between craving a piping hot slice of pizza and the lively flavors of tacos, you’re in luck: taco pizza brings together the best of both worlds. This ingenious dish layers all the zesty, comforting components of a classic taco onto a crisp, chewy pizza crust. It’s perfect for vibrant family meals, party tables, or simply spicing up your weeknight dinner routine. Whether you’re a taco enthusiast or a pizza aficionado, this mouthwatering fusion recipe is bound to be your new favorite.
Why You’ll Love Taco Pizza
- Bold, crowd-pleasing flavors in every bite.
- Flexible and customizable for different tastes and dietary needs.
- Easy to prepare—great for both beginners and seasoned cooks.
- Fun for families and entertaining; everyone can pick their favorite toppings.
What Is Taco Pizza?
Taco pizza is a playful mashup of two cherished classics—pizza and tacos. Instead of the usual pizza sauce, it starts with a flavorful layer of mashed and seasoned beans, followed by well-spiced ground beef, gooey melted cheese, and an array of vibrant taco toppings. Don’t forget the crispy tortilla strips for a signature crunch! Finished in a blazing hot oven, the result is a golden, cheesy pizza loaded with southwestern charm.
Ingredients You’ll Need
| Pizza Crust | Homemade or store-bought, rolled thin or thick depending on preference |
|---|---|
| Black Beans | Canned; mashed with taco seasoning or spices for the base |
| Taco Seasoning | Store-bought or homemade blend of cumin, chili powder, garlic powder, etc. |
| Ground Beef | Browned with taco spices; can substitute turkey or plant-based crumbles |
| Corn Tortillas | Cut into strips and fried for crunchy topping |
| Shredded Cheese | Cheddar, Mexican blend, or Monterey Jack |
| Optional Toppings | Diced tomatoes, lettuce, green onions, black olives, fresh cilantro, sour cream, taco sauce |
How to Make Taco Pizza: Step-by-Step Guide
Transform basic ingredients into a show-stopping savory pie with these clear, easy steps.
1. Prepare the Pizza Crust
Start with your preferred pizza dough—homemade for that bready, artisan texture, or a pre-made crust for convenience. Let it come to room temperature so it’s pliable, then stretch or roll it to fit a pizza stone or baking sheet. Prebake the dough at high heat (about 500°F if possible) until it just begins to set but isn’t yet golden. This ensures your final pizza will hold up under the saucy, hearty toppings.
2. Make the Seasoned Bean Sauce
- Pour canned black beans into a saucepan and heat them gently.
- Add your taco seasoning—either a spoonful of store blend or a combination of cumin, chili powder, garlic powder, and a pinch of salt.
- Mash the beans until mostly smooth, but leave some texture for body.
- Continue cooking until the bean mixture thickens and resembles refried beans.
3. Brown the Ground Beef
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up into crumbles.
- Drain excess fat, then add more taco seasoning to the beef, plus a splash of water as needed.
- Simmer briefly so the flavors meld, then set aside.
4. Fry Tortilla Strips
- Slice corn tortillas into thin strips.
- Heat canola or corn oil in a pan until shimmering.
- Fry strips in small batches for 30-45 seconds, just until crisp and golden.
- Remove to a paper-towel-lined plate and sprinkle with salt.
Alternatively, you can use packaged tortilla chips or strips for added convenience and less mess.
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5. Assemble the Pizza
- Spread an even layer of the mashed bean mixture over the pre-baked crust.
- Scatter cooked, seasoned ground beef evenly over the beans.
- Sprinkle with a generous amount of shredded cheese.
- Top with black olives or any toppings (except for ingredients that wilt or weep in heat, like lettuce or tomatoes—save those for after baking).
6. Bake to Perfection
Return the loaded pizza to the oven, this time on the lowest rack to help the bottom develop a sturdy, crispy finish. Bake for another 9-12 minutes at high heat, until the cheese is bubbly and molten and the crust is cooked through but not burnt.
7. Finish with Fresh Toppings
- After removing from the oven, immediately top the pizza with your fresh favorites: lettuce, diced tomatoes, green onions, a sprinkle of cilantro, dollops of sour cream, and the fried tortilla strips.
- Drizzle with taco sauce or hot sauce for extra zing.
Ingredient Variations and Customizations
One of the best things about taco pizza is how easily you can tailor it to suit every eater.
- Protein Swaps: Try ground turkey, chicken, or a vegetarian filling such as spiced lentils or plant-based crumbles.
- Cheese Choices: Give Monterey Jack, pepper jack, or a smoky chipotle cheese a spin for extra flavor.
- Spice Level: Adjust the amount of hot sauce and taco seasoning to your heat preference.
- Toppings Galore: Sliced jalapeños, pickled red onions, avocado slices, or even corn kernels add color and crunch.
- Dough Options: Use whole wheat or gluten-free pizza crust for different dietary needs, or try a cauliflower crust for a lower-carb version.
Tips for Success
- Pre-bake your crust to prevent sogginess from the bean and meat layers.
- Let hot toppings cool briefly before adding fresh ingredients to avoid wilting the lettuce and sour cream.
- Mash beans thoroughly for easy spreading and to help them stick to the dough.
- Don’t overload the center—keep toppings evenly distributed for a perfectly baked pizza.
- For parties, offer extra toppings so guests can customize their own slices.
Serving Suggestions
Taco pizza shines as a centerpiece but also pairs beautifully with:
- Mexican street corn salad (elote style) for a creamy, smoky contrast
- Crisp green salad with lime vinaigrette
- Chunky guacamole and salsa for dipping the crispy tortilla strips
- Pitchers of iced tea or classic margaritas for adult gatherings
Storage and Make-Ahead Tips
- Leftover pizza will keep in the fridge for up to 3 days. Reheat in a hot oven for the crispiest results.
- You can prep the beans, seasoned meat, and tortilla strips up to 2 days ahead. Store separately in airtight containers.
- Assembled but unbaked pizza can be wrapped and refrigerated for several hours before baking. For best texture, add fresh toppings after baking.
Frequently Asked Questions (FAQs)
Q: Can I make taco pizza vegetarian?
A: Absolutely! Substitute the ground beef with plant-based crumbles, spiced lentils, or crumbled tofu. Use vegetarian beans and load up on extra veggies for a hearty, meat-free feast.
Q: Is there a gluten-free version of taco pizza?
A: Yes—as long as you use a gluten-free pizza crust and double-check your toppings (like beans and taco seasoning) for hidden gluten, this recipe works beautifully.
Q: Can I use different beans?
A: You can swap in pinto beans, refried beans, or even mashed chickpeas for a twist. The key is to season them well and achieve a spreadable texture.
Q: How do I keep the crust crispy?
A: Pre-baking and finishing your pizza on the lowest oven rack at high heat helps achieve a crisp bottom. Letting the bean mixture thicken before using also prevents sogginess.
Q: What other cheeses work well?
A: Try Mexican blends, Monterey Jack, pepper jack, Oaxaca, or even Colby for a melty finish and bold flavor.
Creative Topping Ideas
- Pickled jalapeños or onions for tang and heat
- Diced avocado or guacamole for creamy richness
- Hot sauce or chipotle crema drizzled over the top
- Chopped fresh cilantro and lime wedges for zesty freshness
- Crumbled cotija cheese in place of or alongside shredded cheese
Final Thoughts: Why Taco Pizza Wins Every Time
Taco pizza is more than just a novelty—it’s a satisfying, algorithm-proof dinner idea that gets rave reviews at any table. The baked crust stays crunchy under creamy beans and juicy beef, while fresh toppings keep every bite lively and light. Don’t be afraid to experiment and make this fusion classic your very own. With its bold flavors and endless flexibility, taco pizza is poised to become a regular in your home-cooked meal repertoire.
References
- https://www.the-girl-who-ate-everything.com/taco-pizza/
- http://kimscountyline.blogspot.com/2011/07/not-so-pioneer-woman-taco-pizza.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a11523/taco-pizza/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63292756/taco-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9405/16-minute-meal-4-mexican-flatbread-pizza/
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