Treat yourself and your family to the ultimate family-friendly dinner – TACO PIZZA! This taco pizza recipe features a crispy, Pillsbury crescent roll pizza crust topped with seasoned ground beef, melted cheese, and fresh veggies. Perfect for pizza night or a game day appetizer.

As a mom, I always love 30-minute or less weeknight dinners like this taco pizza. We also love my Hawaiian roll sliders, the kids love this one-pot chili mac, and cheesy ranch chicken is always on a monthly if not weekly rotation in our house.

taco pizza recipe on sheet pan topped with lettuce, lettuce, tomatoes and olives./

Why We Love Taco Pizza!

  • Easy dinner or could be served as an appetizer. For game day, I love bringing this taco pizza with avocado salsa. It’s always a huge hit.
  • No need to make homemade pizza dough, I just use Pillsbury crescent rolls.
  • Add your favorite taco toppings or let everyone put their own toppings on their own slice of pizza.
  • Great for leftover taco meat! I’ve also used leftover shredded chicken taco meat.

DELICIOUS!! Love the simplicity that using pre-made crescent rolls brings, and I had everything needed for the toppings already in my fridge and pantry! Great recipe!

Andie
taco pizza ingredients

Ingredients For Taco Pizza

  • Beef: I like to use 80/20 ground beef when I’m making taco meat but you can use ground turkey or shredded chicken too.
  • Taco Seasoning: I love this taco seasoning mix but you can use your favorite taco seasoning.
  • Crescent Rolls: I use Pillsbury crescent rolls dough for the pizza crust. But you could use homemade pizza dough or store-bought pizza dough.
  • Beans: If you don’t like refried beans, you can skip this step.
  • Cheese: I like to use Mexican blend cheese for this pizza. But you could use shredded cheddar cheese or even pepper jack for more spice.
  • Tomatoes: I like to use Roma tomatoes and I use this vegetable chopper to dice them up super fast.
  • Olives: You can use black or even green olives.
  • Onions: I like to use green onions because my kids don’t like onions but you can use white or red onions too.
  • Lettuce: I make it easy and just buy a bag of shredded lettuce.

Kitchen Tools

If you’re making the ground beef then you need a large frying pan and this amazing meat chopper (I just got one and it makes making ground beef so much easier!), a large baking sheet for the pizza dough, and this vegetable chopper to quickly dice all your favorite taco toppings. Oh and don’t forget a pizza cutter!

Process shots on how to make taco pizza

How to Make Taco Pizza

  1. Cook. Cook the ground beef in a pan over medium heat until it’s nice and browned. Stir in the taco seasoning to make it flavorful! If you are using leftover taco meat, you can skip this step!
  2. Bake the dough. Unroll the crescent rolls dough and spread it out in a baking dish. Bake at 375°F for about 11-13 minutes or until golden brown.
  3. Assemble. Microwave the beans until they’re warmed, then spread them evenly across the baked crescent dough. Top with ground beef, cheese, tomatoes, black olives, and green onions.
  4. Bake again. Pop the Taco Pizza back in the oven until it’s warm and the cheese has melted.
  5. Toppings. Right before you serve it, top it with shredded lettuce, sour cream, guacamole, and salsa.
slice of taco pizza on a plate./

Expert Tips For Making Taco Pizza

  • Make it round. If you want to make this pizza into a round pizza, just use a 12-inch pizza pan.
  • Drain meat. Make sure that you drain the ground beef really well before adding it to the crust. Too much grease can cause the pizza dough to become soggy.
  • Microwave. Heat up the refried beans for 30 seconds to a minute. This will make spreading onto the pizza crust so much easier.
  • Make it spicy. Add some hot sauce or enchilada sauce for a spicy taco pizza.
taco pizza on baking sheet with taco toppings./

Frequently Asked Questions

Can you use homemade pizza dough for taco pizza?

YES! Just follow the directions for the homemade pizza dough recipe or if you buy homemade pizza dough at your local store.

What to serve with taco pizza?

Any toppings you like. Some of my favorites are diced avocado, diced red onion, and fresh cilantro.

taco pizza toppings on a plate./

Store and Reheat Pizza

  • Keep leftover taco pizza in the refrigerator for up to 3 days. The crust may get a bit soggy as it sits, so this recipe is best when served fresh.
  • To reheat Taco Pizza: I try to scrape off the shredded lettuce before putting it in the oven or microwave. You can keep it on–it just might be soggy.
    • Reheat in the oven, place the cold pizza slices on a baking sheet. Set the oven temperature to 250°F and warm the pizza for 25-30 minutes.
    • Reheat in the microwave, place the cold pizza slices on a microwave-safe plate for 1 minute or until the pizza is warm. Just note that the crust will be a little softer and not as crispy.
  • Freeze. Wrap the baked, cooled pizza tightly with aluminum foil and store it in a freezer-safe container or Ziploc freezer bag for up to 2 months.
two slices of taco pizza on a plate with salsa, guacamole on the side. /

If you’ve tried this Taco Pizza recipe, please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too.

taco pizza recipe
5 from 25 ratings
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Servings: 12 servings

Taco Pizza

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This taco pizza recipe features a crispy, Pillsbury crescent roll pizza crust topped with seasoned ground beef, melted cheese, and fresh veggies. Perfect for pizza night or a game day appetizer.
Print Recipe Pin Recipe

Ingredients
 

  • 1 lb. ground beef
  • 1 envelope taco seasoning mix
  • 2 cans Pillsbury crescent rolls
  • 16 ounces refried beans
  • 2-3 cups shredded cheddar cheese or Mexican blend
  • ½ cup chopped tomatoes
  • ¼ cup sliced black olives
  • 4 green onions, chopped
  • ½-1 cup shredded lettuce

Instructions
 

  • Preheat oven to 375 °F. Spray 9x13 baking pan or 12-inch pizza pan with non-stick cooking spray.
  • Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
  • Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 °F oven for 11 to 13 minutes or just until golden brown.
  • Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
  • Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. 
  • Top with shredded lettuce. 
  • Serve with sour cream, guacamole and salsa on the side. 

Notes

  • Keep leftover taco pizza in the refrigerator for up to 3 days. The crust may get a bit soggy as it sits, so this recipe is best when served fresh.
  • To reheat Taco Pizza: I try to scrape off the shredded lettuce before putting it in the oven or microwave. You can keep it on–it just might be soggy.
    • Reheat in the oven, place the cold pizza slices on a baking sheet. Set the oven temperature to 275°F and warm the pizza for 25-30 minutes.
    • Reheat in the microwave, place the cold pizza slices on a microwave-safe plate for 1 minute or until the pizza is warm. Just note that the crust will be a little softer and not as crispy.
  • Freeze. Wrap the baked, cooled pizza tightly with aluminum foil and store it in a freezer-safe container or Ziploc freezer bag for up to 2 months.
Calories: 328kcal, Carbohydrates: 22g, Protein: 15g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 956mg, Potassium: 161mg, Fiber: 2g, Sugar: 6g, Vitamin A: 571IU, Vitamin C: 3mg, Calcium: 159mg, Iron: 2mg
Cuisine: American
Course: Main Course
Author: Jennifer
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