Mexican Taco Pizza

Taking two cuisines and merging them together makes this Taco Pizza recipe a masterpiece and a must-have on pizza nights. It’s all the things you love about a Tex-Mex style taco paired with the same love you have for all things pizza!

Looking for other unique pizza ideas? You should try my Buffalo Chicken Meatball Deep Dish Pizza, Cheeseburger Pizza, BBQ Brisket Pizza, and Thai-inspired Chicken Pizza.

Since moving to Texas, my love for Mexican food has grown a lot! I also love Italian cuisine, so it would only be a matter of time before figuring out how to combine the two.

Only a few recipes will satisfy multiple cravings in one bite, and this recipe is the best of both worlds. Think of pizza dough stacked with all your favorite taco toppings. This recipe is a fiesta of flavor and is easy to make.

It all starts with a homemade enchilada bean sauce that takes the place of the traditional pizza sauce, and it all goes uphill from there. Layers of seasoned ground beef, three cheeses, pico de Gallo (a fresh blend of chopped onion, tomato, peppers, salt, and cilantro), black olives, and jalapeno peppers serve as the toppings for one of your new favorite ways to enjoy pizza.

Ingredients you’ll need to make Taco Pizza:

• I use fresh pizza dough for all of my pizza recipes. I typically grab a ball of refrigerated dough from Whole Foods.
• Pastry flour is placed on the counter to spread the pizza dough more easily.
• Well-seasoned ground beef is a must, so you’ll need ground beef, chili powder, black pepper, onion powder, garlic powder, paprika, cayenne pepper, oregano, and sea salt.
• To make the enchilada bean sauce that will serve as your “pizza sauce,” you’ll combine refried black beans, tomato sauce, minced garlic, olive oil, chicken stock, all-purpose flour, onion powder, garlic powder, chili powder, paprika, ground cumin, black pepper, and sea salt.
• And for those toppings, you’ll need shredded fiesta blend cheese, shredded mild cheddar, shredded Monterey jack cheese, fresh pico de Gallo, fresh cilantro, black olives, and pickled or fresh jalapeno slices.

How to make the best Taco Pizza:

Shape your dough. Pizza isn’t pizza without fresh pizza dough, so get your roller prepared to shape your dough into whatever shape you prefer. For this pizza, I went with a rectangular shape. Fold any excess dough around the edge. It fits nicely on a large 9×13 baking sheet (paid link).

Cook the ground beef. The seasonings will give your ground beef a “Tex-Mex” flavor, making it the foundation for this tasty taco pizza. Cook your ground beef thoroughly until brown throughout.

Prepare the enchilada bean sauce. This first layer of any pizza is the sauce, and instead of using a traditional tomato sauce, I created an enchilada and black bean pizza sauce. It’s a quick preparation blending enchilada sauce, refried black beans, chicken stock, flour, and seasonings — and it’s excellent. Spread the enchilada sauce over the pizza dough.

Layer ingredients and toppings. Next, layer on the cooked ground beef and cheese (and we are talking lots of cheese; using three different types of cheese seriously upgrades this pizza), and distribute a few slices of pickled jalapeno peppers over the top.

Finish with remaining toppings and bake. The pico de gallo and black olives add a nice touch, along with the fresh cilantro. And finally, you can never have enough cheese, so sprinkle on a little more before placing the pizza in the oven to bake.

Bake. Bake the pizza at 400 degrees for 18 to 20 minutes. Allow to cool, then serve. 

I am not stretching the truth when I tell you this pizza tastes EXACTLY like a taco. You can also make it your own by adding other taco pizza toppings. Like a little shredded lettuce? Add that on top before serving. How about a dollop of sour cream, guacamole, or salsa? Go for it!

Mexican Taco Pizza Tips & Tricks

• A pre-made pizza crust will do just fine if you don’t have fresh dough.
• If you don’t have all the seasonings needed to season the ground beef, you can also purchase a package of taco seasoning as a shortcut.
• No refried black beans? No problem! If you don’t have refried black beans, You can use whole cooked black beans and smash them into a creamy consistency.

Can I store leftover Taco Pizza?

Yep! If you have any pizza left over, you can store any slices in a large ziplock bag or a sealed or covered container. Pizza can remain in the fridge for 2-3 days. When you are ready to enjoy it again, you can reheat it in the microwave or use an air fryer (my preferred method).

When you want a change up from your typical pizza options, give this Mexican Pizza recipe a spot on your menu, and you will thoroughly enjoy it. And it’s ready in 30 minutes or less. 🙂

Mexican Taco Pizza

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5 from 4 reviews

• Author: Eric Jones
• Total Time: 33 minutes
• Yield: 6 1x

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Description

Taking two different cuisines and teaming them together is what makes this Taco Pizza a masterpiece — and must have on pizza nights. It’s all the things you love about a Tex-Mex style taco paired with the same love you all have for things pizza!

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Ingredients

Units USM Scale 1x2x3x

• 1 lb fresh pizza dough
• 1/3 cup pastry flour
• 15 oz refried black beans
• 8 oz red enchilada sauce
• 2 tsp minced garlic
• 2 tbsp olive oil
• 1/4 cup chicken stock
• 2 tsp all-purpose flour
• 1 tsp onion powder, divided
• 1 tsp garlic powder, divided
• 3 tsp chili powder, divided
• 1 1/2 tsp paprika, divided
• 1/2 tsp ground cumin
• 2 tsp black pepper, divided
• 1/2 tsp sea salt, divided
• 1 lb ground beef
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 12 oz shredded Mexican blend cheese
• fresh pico de gallo
• pickled or fresh jalapeno slices
• 4 oz shredded mild cheddar cheese
• 4 oz shredded Monterey jack cheese
• black olives
• fresh cilantro

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Instructions

1. Preheat oven to 400 degrees.
2. Spread pastry flour over the kitchen counter. Place fresh dough onto flour and shape dough into a rectangular shape. Finish shaping and flattening with a roller. Add to a rectangular baking sheet (paid link). Fold any excess dough around the edges.
3. Add refried black beans, red enchilada sauce, minced garlic, olive oil, chicken stock, all-purpose flour, 1/2 tsp onion powder, 1/2 tsp garlic powder, 2 tsp chili powder, 1 tsp paprika, ground cumin, 1 tsp black pepper, and 1/4 tsp sea salt into a small pot on medium heat. Cook for 5 minutes, stirring occasionally. Set to the side.
4. Add ground beef in a skillet on medium heat. Add 1 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, cayenne pepper, oregano, 1 tsp black pepper, and 1/4 tsp sea salt to the skillet. Once browned, remove from heat and drain the excess grease. 
5. Layer the pizza dough with enchilada black bean sauce, spreading evenly. Leave the edges uncovered. Layer the cooked beef over the bean sauce. Layer with the Mexican blend cheese. Layer with the pico de gallo and jalapeno slices. Layer with the Monterey cheese and mild cheddar. Top off with black olives and fresh cilantro. 
6.  Bake the pizza for 18 to 20 minutes. Allow to cool, then serve. 

Equipment

Baking Sheet

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(paid link)

Notes

• If you don’t have fresh dough, a pre-made pizza crust will do just fine.
• If you don’t have all the seasonings needed to season the ground beef, you can also purchase a package of taco seasoning as a shortcut.
• If you don’t have refried black beans, You can use whole cooked black beans and smash them into a creamy consistency.

• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Category: Pizza
• Method: Bake
• Cuisine: Mexican

Nutrition

• Calories: 1087
• Sodium: 1208mg
• Carbohydrates: 86.5g
• Protein: 49.1g