Mexican Taco Pizza
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
16 servings
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Calories
220 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Taco Pizza
Description
This Mexican Taco Pizza begins by sautéing diced Vidalia onions and ground beef, seasoning the mixture with taco spices to infuse classic taco flavors. The cooked beef is spread over pita or frozen pizza crusts that are prepped for baking. A layer of refried beans precedes the meat, adding moisture and a creamy texture that complements the seasoned beef.
Shredded mozzarella and cheddar cheeses are generously layered over the meat and beans, melting into a golden, gooey topping when baked. The pizza is baked at 425°F until the crust is cooked through and the cheeses have melted perfectly.
After baking, fresh diced Roma tomatoes and chopped cilantro are sprinkled on top, adding brightness and herbaceous notes that balance the richness of the meats and cheeses. While the crust is typically baked on parchment-lined baking sheets for easy cleanup, it can be baked directly on oven racks for a crispier result, though this might be messier.
Ingredients
- 1 vidalia onion diced small, medium, sweet
- 1 pound ground beef I used 85% lean, lean
- olive oil optional if necessary
- 1 (1.25 ounce) taco seasoning packet
- 2 (8 ounce) pizza crust read blog post for crust discussion, frozen
- 1 (15 once) refried beans divided, can, black, seasoned
- 1 ½ cups mozzarella cheese divided, shredded
- 2 cups cheddar cheese divided, shredded, Mexican blend
- 1 Roma tomato diced small, divided
- cilantro for garnishing, fresh
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.
Notes
- For a crisper crust, you may bake the pizza directly on the oven rack, but be aware this can be messy if toppings fall off.
- Vidalia onions add sweetness balancing the taco seasoning and meat; you may substitute with other sweet onions if needed.
- Use frozen pizza crusts for convenience, and check size compatibility with your baking sheet.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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