Mexican Taco Pizza

Name: Mexican Taco Pizza
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 16 servings
Ingredients: 1 medium sweet Vidalia onion; 1 pound lean ground beef; olive oil; 1 (1.25 ounce) packet taco seasoning; 2 (8 ounce) frozen pizza crusts; 1 (15 once) can black seasoned refried beans; 1 ½ cups shredded Mozzarella cheese; 2 cups shredded Mexican cheddar cheese blend; 1 Roma tomato; fresh cilantro

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5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
16 servings
Calories
220 kcal
Course
Main Course
Cuisine
Mexican

Mexican Taco Pizza

Jade Rice

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🌮🍕😍 EASY, ready in 20 minutes, and like eating a taco in pizza form! Taco-seasoned ground beef on top of refried beans with melted cheese and your favorite taco toppings!

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Ingredients

Servings

1 medium sweet Vidalia onion diced small
1 pound lean ground beef I used 85% lean
olive oil optional if necessary
1 (1.25 ounce) packet taco seasoning
2 (8 ounce) frozen pizza crusts read blog post for crust discussion
1 (15 once) can black seasoned refried beans divided
1 ½ cups shredded Mozzarella cheese divided
2 cups shredded Mexican cheddar cheese blend divided
1 Roma tomato diced small, divided
fresh cilantro for garnishing

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Instructions

Preheat oven to 425F and line one or two sheet pans with parchment paper or a Silpat; set aside.*
To a large skillet, add the onion, beef, olive oil if necessary, and cook over medium-high heat for about 5 to 6 minutes, or until beef is cooked through and onions are soft and translucent; crumble beef as it cooks and stir frequently to ensure even cooking.
Add the taco seasoning and stir to combine. Take skillet off the heat and set aside.
Place the frozen pizza crusts directly from the freezer on either one or two sheet pans, depending on the exact size of your crusts and pans.
Add an equal amount of the refried beans to both crusts, leaving a bare 1-inch margin from the edges.
Add an equal amount of the beef mixture to both crusts.
Add 3/4 cup mozzarella cheese to each crust.
Add 1 cup cheddar cheese to each crust.
Bake for about 12 minutes, or until cheese is melted and crusts are as cooked through as desired.
Add an equal amount of tomato and cilantro as desired to both crusts and serve immediately. Pizza is best fresh but will keep airtight in the fridge for up to 5 days.

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Notes

*Note – You can bake the pizzas directly on your oven racks for a crispier crust but that is too messy/risky for me if something falls, breaks, slips, etc. I do not want to be cleaning my oven later.

Nutrition Information

Show Details

Serving 1serving Calories 220kcal (11%) Carbohydrates 18g (6%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 39mg (13%) Sodium 651mg (27%) Potassium 118mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 394IU (8%) Vitamin C 1mg (1%) Calcium 182mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 220 kcal

% Daily Value*

Serving	1serving
Calories	220kcal	11%
Carbohydrates	18g	6%
Protein	15g	30%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	39mg	13%
Sodium	651mg	27%
Potassium	118mg	3%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	394IU	8%
Vitamin C	1mg	1%
Calcium	182mg	18%
Iron	2mg	11%