Taco Pizza is my heartsong, plain and simple. It is made up entirely of flavors I love and takes just minutes to get into the oven. With the filling of seasoned refried beans and beef, it’s twice as filling as a regular pizza so just one is all we need for supper. For the picky eaters, you can simply leave the toppings off and let everyone customize their own. This recipe is a win all around!
You’ll need: A prepared pizza crust, cooked ground beef, refried beans, salsa, taco seasoning, tortilla chips, and cheese. I buy the shelf stable prepared pizza crusts on the aisle with the spaghetti sauce and we love them.
Place cooked ground beef*, salsa, and taco seasoning into large skillet over medium high heat.
*You can cook your ground beef first, drain, and add everything else if you need to. I usually keep cooked ground beef in my freezer.
Cook and stir this until heated through and bubbly.
Spread this over pizza crust.
Top with crushed tortilla chips. This is why, whenever we get towards the bottom of a bag of tortilla chips, I usually make Taco Pizza. 😁
Top this with as much shredded cheese as you like. Normally, I’d use about a cup and a half.
If my cheese loving husband is watching me make this, that amount tends to double.
Place this back in the oven for just long enough to allow the cheese to get all melty.
Top with your favorite taco toppings. I usually add fresh lettuce, chopped tomatoes, and sour cream. The options are limitless.
- 16 oz can can refried beans
- 1 packet taco seasoning or 2 tablespoons
- 1 lb ground beef browned and drained well
- 1-2 cups cheddar cheese shredded
- about 2 cups tortilla chips
- 3/4 cup salsa
- 1 prepared pizza crust preferably deep dish
- In skillet or saucepan, combine cooked ground beef, taco seasoning, refried beans, and salsa over medium high heat. Stir until heated through and bubbly. Spread into pizza crust.
- Top with crunched taco chips and as much cheese as you like. Bake at 350 until cheese is melted and crust is browned.
- Remove from oven. Top with favorite taco toppings, and enjoy!
I originally published this recipe, along with a story about Southern hospitality, in 2009. Click here to see that post.
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