Taco Pizza
Two classic family favorites, pizza and tacos, come together in this easy weeknight meal that is destined to become a favorite in your home.
Servings: 8
Ingredients
- 1 pound ground beef
- 1 small white onion, chopped
- 1 package taco seasoning
- 15 ounces refried beans
- 1 store bought pizza dough crust, rolled out
- 2 teaspoons cornmeal, for dusting
- 2 cups colby jack cheese, shredded
- 1/2 cup iceberg lettuce, shredded
- 1 cup tomatoes, chopped
- 2.25 ounces black olives, sliced
- jalapeños, sliced (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spread the pizza dough onto the pizza pan. I like to sprinkle cornmeal to prevent the dough from sticking to the pan.
- Cook the pizza dough for about 8 minutes to slightly bake the dough before adding the ingredients. This will ensure that the dough is cooked through on the bottom.
- In a large skillet over medium heat, brown the meat and onions until cooked through and tender. Drain any excess oil if needed. Add the taco seasoning by following the directions on the packet of taco seasoning. Set aside.
- In a medium bowl, stir the refried beans until smooth so it's easier for spreading on the crust.
- Spread the bean mixture on top, leaving a 1/2-inch border. Sprinkle with 3/4 of the cheese followed by the taco meat, then the remaining cheese.
- Bake the pizza for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
- Top with the lettuce, tomatoes, and olives. Cut into 8 wedges and serve with a dollop of sour cream.
Notes
Originally posted April 16, 2018
Updated August 17, 2022
Nutrition
Serving: 1slice | Calories: 455kcal | Carbohydrates: 33g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1041mg | Potassium: 285mg | Fiber: 4g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 4mg | Calcium: 268mg | Iron: 4mg