If you like pizza and tacos, then you'll 100% LOVE this Mexican inspired beef taco pizza recipe.
I think it's safe to say that a cheesy beef taco pizza with all the toppings is the ultimate crowd pleaser. Plus, you can customize this recipe to fit any taste or dietary need. Feel free to use ground chicken or turkey instead of the beef. Or, make it vegetarian with mushrooms or vegan protein (seitan or tofu would work great). The great thing about this taco pizza recipe is that, like in regular tacos, just about anything goes!
If you're entertaining, try making a large sheet pan pizza (or two), and suggest that each guest bring their favorite taco topping to share. The meat can be cooked in advance and stored in an airtight container in the fridge, and you can chop and prep the fresh veggies while the pizza bakes. (To lighten it up, use ground turkey instead of ground beef.)
Or, divide your ball of dough into four pieces to make personal taco pizzas, as in my "grilled cheese" pizza recipe.
Looking for more crowd pleasers and party pizzas? Here are a few other recipes to try:
- Muffuletta Calzones
- Philly Cheesesteak Pizza
- Tomato Soup and Grilled Cheese Pizzas
- Make-Your-Own Pizza Bar
- Buffalo Cauliflower Pizza with Blue Cheese
Loaded Beef Taco Pizza
- Cutting board and knife
- Rolling pin (optional)
- pastry brush
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- 2 teaspoons extra-virgin olive oil, plus more for brushing the dough
- ½ medium yellow onion, finely chopped
- 2 garlic cloves, minced or pressed
- 2½ tablespoons tomato paste
- 2 teaspoons taco seasoning blend
- ½ pound lean ground beef (or ground turkey)
- 1 (14- to 16-ounce) ball pizza dough
- 4 to 6 ounces yellow cheddar cheese, shredded
- Your favorite taco toppings: shredded lettuce, chopped tomato, sliced scallions, sliced black olives, pickled jalapeños, diced avocado, salsa, and sour cream
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Heat the oil in a heavy skillet over medium-high heat. Add the onion and garlic and sauté until the onion has softened, 5 to 7 minutes, then add the tomato paste and taco seasoning. Stir well and cook for 1 minute, or until the tomato paste darkens a bit and the spices are fragrant. Add the ground meat to the skillet and cook for 7 to 9 minutes, breaking it up with a wooden spoon, until it's browned and cooked all the way through. Taste and season with salt.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scoop the cooked meat onto the dough and spread it out evenly, then top with the cheddar cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and let it rest for 5 minutes, then slice and serve with your favorite taco toppings.
Eating leftovers of this one as I type...still so delicious!
So glad you liked it, Lori! 🙂