Taco Pizza

Taco Pizza

taco pizza

Taco Pizza


A family-favorite meal, this tasty taco pizza recipe is prepared with a crust and basic ingredients. It’s fast and simple too; in just 30 minutes or less, you can cook up this filling dinner!
I’m still on the hunt for simple recipes that my family would love. I enjoy cooking, but I’m busy with kids, and if I’m going to have dinner, it typically has to be fast.

Any time I make Taco Pizza, I can’t be sure who likes it most—the children or my husband; they both gobble it up and call for more! I very like it, too.

With cream cheese and sour cream of “sauce” and a hot taco taste, Mexican taco pizza fits as well as a daily family dinner and is often perfect as an appetizer and for gatherings.
I love recipes that work for a lot of things, don’t you? It’s saving a lot of time and energy!

Taco Pizza

Taco Pizza is a Mexican meets Italian dinner. Pizza dough topped with beans, salsa, beef, cheese, and all the toppings. If you're looking to switch up your Taco Tuesday, this Taco Pizza is the perfect twist on dinner!

  • 450 gr.Of ground beef.
  • 4 medium green onions, I chopped them.
  • 3 C.Of shredded cheddar cheese, I often used a Mexican blend.
  • 2 medium cans.Of Pillsbury crescent rolls.
  • A small packet.Of taco seasoning mix.
  • Refried beans, I used a 16-oz can.
  • 1/2 C.Of chopped tomatoes.
  • 1/4 C.Of sliced black olives.
  1. I set the oven’s temperature at 375 degrees.

  2. I browned the ground beef in the pan and rinse it.

  3. As the directions direct, I added the taco seasoning to the browned beef, and I mixed well.

  4. I put unrolled crescent rolls on a rectangular jelly-roll pan or in a rectangular baking sheet.

  5. I pressed the dough into the bottom and sides of a pie plate. And I baked for about 15 minutes.

  6. I cooked the beans for 1 minute and then I scatter them over the crust. I added the cooked beef mixture on the top and I sprinkle the cheese over it, the tomatoes, the black olives, and the green onion.

  7. I baked for around 5 minutes and of course, I always served it hot.

What do you think?

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