Taco Pizza
Taco night on a crust — Taco Pizza, Sheet Pan Taco Pizza, Street Taco Pizza, and a cheese-crust version for the nights everybody wants something different.
★ lunch
lunchTaco Pizza
A quick and delicious taco-inspired pizza using crescent roll dough, seasoned ground beef, refried beans, and fresh toppings.
Elizabeth Maynor MaynorIngredients
- 2 cans Refrigerated Crescent Roll Dough
- 1 packet Taco Seasoning
- 1 can Refried Beans
- 1 lb Ground Beef
- 2 cups Shredded Cheese
- 1, chopped Tomato
- ¼ cup, chopped Green Onions
- ¼ cup, chopped Black Olives
Instructions
- 1Preheat oven to 375°F and grease a 9×13 baking dish.
- 2Line the baking dish with crescent roll dough, pinching seams together.
- 3Cook ground beef until browned, then drain excess grease.
- 4Stir in taco seasoning and simmer for 2-3 minutes.
- 5Heat refried beans in microwave for a few minutes.
- 6Spread refried beans over the dough in the dish.
- 7Top with cooked meat, then bake for 20 minutes.
- 8Add tomato, olives, and cheese on top, then bake another 5-10 minutes until crust is browned.
- 9Garnish with green onions before serving.
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Open in Pepper →Taco Night That Slices Into Squares
Taco pizza solves the argument before it starts. It's seasoned ground beef and cheese on a crust you can cut into squares, and the toppings go on cold at the end so everybody builds their own piece.
Cooks on Pepper reach for these on the nights the kids have practice and dinner has to be on the table in one pan, or when there's leftover taco meat in the fridge that needs a job.
Every recipe here starts with a crust and goes from there: crescent rolls with refried beans in the classic Taco Pizza, puff pastry in the Sheet Pan Taco Pizza, refrigerated pizza dough with taco sauce, ground chicken and queso in the High Protein Taco Pizza, a shredded cheddar crust, and a from-scratch yeast dough in the Street Taco Pizza.
Quick Tips
- 1
Drain the beef well
Pour off the grease after browning a pound of ground beef, or the crust turns soggy under the cheese.
- 2
Par-bake the crust
Bake crescent or pizza dough 8 to 10 minutes at 375°F before topping so the bottom sets up crisp.
- 3
Add cold toppings last
Shredded lettuce, tomatoes, and sour cream go on after the pizza comes out of the oven, right before you slice.
- 4
Thin the refried beans
Stir 2 tablespoons of water into the can so the beans spread over the crust without tearing it.
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