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+ servings
Taco Pizza

Taco Pizza

This homemade Taco Pizza recipe is a FAVORITE among family and friends. Combining two fan favorite foods--tacos AND pizza--it's easy to make and picky eater-approved.
Servings 4 to 5 people


  • 16 oz. fresh pizza dough (thawed at room temperature for 1 hour)
  • 12 oz. ground beef (I use grass-fed) (sub meatless grounds, such as Beyond Meat, if making vegetarian)
  • 2 Tbsp. homemade or store-bought taco seasoning*
  • ¾ cup red enchilada sauce, such as Siete brand
  • 1 ½ cups shredded mozzarella or "pizza blend" cheese
  • 1 to 2 cups shredded iceberg or romaine lettuce
  • 2 medium plum tomatoes (or tomatoes on the vine), diced
  • ¼ cup thinly sliced black olives (optional)
  • 2 to 3 Tbsp. sour cream or plain whole-milk Greek yogurt
  • Crushed red pepper flakes for garnish (optional)


  • Place a pizza stone or large baking sheet in the oven. Preheat oven to 500°F.
    Heat a large skillet over medium heat. Add ground beef; cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Season with taco seasoning and remove pan from heat.
  • Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Place dough on parchment paper, and sprinkle with more flour for easy handling. 
    Use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. (Note: if using a baking sheet instead of a pizza stone, form the dough into more of an oval shape so it fits in the baking sheet.)
    Stop dimpling 1" before the outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). Stretch dough over the backs of your hands, moving in a circular (or oval) pattern to create a 13" - 14" round. 
    Use the back of a spoon to spread enchilada sauce evenly over dough, stopping at inner edge of the crust. Sprinkle taco-spiced ground beef overtop, followed by cheese.
    Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 10 to 14 minutes, until crust is golden and cheese is melted and bubbly.
    Transfer pizza back to work surface
  • Scatter lettuce over pizza, followed by diced tomatoes and olives. Place sour cream in a bowl and stir in a little water to thin it out enough so it's drizzle-able.
    Drizzle sour cream over pizza, and finish with crushed red pepper flakes, if desired. Use a pizza slicer to cut into 8 to 10 slices.


*Make sure your taco seasoning is salted. If not, add ½ tsp. kosher salt to ground beef.
  • Make-Ahead: Brown and spice the ground beef up to 1 day ahead. Keep refrigerated until ready to use.
  • Store: Place a single layer of pizza slices on a dinner plate, top with a layer of foil or parchment paper. Keep stacking, alternating pizza and foil/paper, until all the pizza is on the plate. Wrap tightly in plastic wrap, and refrigerate for up to 3 days.
  • Reheat: Here are the top ways to reheat leftover pizza:
    • Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
    • Stove-top: Heat a medium skillet (ideally cast-iron) over medium heat. Add 1 or 2 pizza slices and and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
    • Oven: Preheat oven to 350ºF. Place the pizza on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.