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Easy Taco Pizza Recipe with Seasoned Beef, Beans, and Fresh Toppings

Easy Taco Pizza Recipe

A quick 12-inch taco pizza made with refrigerated crust, refried beans, seasoned ground beef, melted cheese, and crisp taco toppings. It is a family-friendly dinner ready in about 30–35 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tube, about 13.8 ounces Refrigerated pizza crust
  • 1 pound Lean ground beef
  • 1 envelope, about 1 ounce Taco seasoning
  • 3/4 cup Water
  • 1 16-ounce can Refried beans
  • 1 1/2 to 2 cups Shredded Mexican-blend or cheddar cheese
Fresh Toppings
  • 1 cup Shredded lettuce
  • 1 medium Medium tomato, diced
Optional Toppings
  • 1/4 cup Sliced black olives
  • 1/4 cup Salsa
  • As desired Sour cream

Method
 

Step-by-Step
  1. Heat the oven to 400°F and lightly grease a pizza pan or baking sheet. Unroll the refrigerated pizza crust and press it into a 12-inch round or rectangle.
  2. Prick the dough lightly with a fork if desired, then bake the crust for about 5 minutes. This short prebake helps the finished pizza stay crisp beneath the beans and beef.
  3. While the crust bakes, brown the ground beef in a skillet over medium-high heat. Drain any excess fat, then stir in the taco seasoning and water and simmer for 3–5 minutes, until thickened.
  4. Warm the refried beans briefly so they become easy to spread. Carefully spread them over the partially baked crust, then spoon the seasoned beef evenly over the beans.
  5. Sprinkle the shredded cheese over the beef and return the pizza to the oven. Bake for another 7–11 minutes, until the crust is golden and the cheese is fully melted.
  6. Top the hot pizza just before serving with shredded lettuce, diced tomato, black olives, salsa, and sour cream. Cut into wedges and serve immediately.

Notes

Use the amount of water listed on your taco-seasoning packet if it differs from 3/4 cup. Warm the beans before spreading, add fresh toppings after baking, and avoid overloading the pizza with wet salsa to help keep the crust crisp.