Taco Pizza Recipe
If you’ve ever wondered what happens when you combine all the vibrant flavors of classic tacos with the undeniable comfort of pizza, Taco Pizza is your answer—a crave-worthy hybrid that will be the life of any gathering or family night. This playful dish starts with a golden crescent roll crust, gets layered with a creamy, tangy base, and ends piled high with all your favorite taco toppings. Whether you’re serving it warm from the oven or sneaking a cold slice from the fridge, Taco Pizza delivers everything you love about both worlds in every layered, delicious bite.
Ingredients You’ll Need
The beauty of Taco Pizza is in its simple, familiar ingredients, each adding a crucial element—crunch, creaminess, or freshness—that makes every slice irresistible. It’s quick to prep, easy to customize, and the whole dish comes alive thanks to these essentials.
- Refrigerated crescent rolls (2 tubes, 8 oz each): These make for a fuss-free, wonderfully flaky pizza crust in minutes.
- Cream cheese (8 oz, softened): Blended into the base for a luscious, tangy layer that helps marry all the toppings together.
- Sour cream (1 cup): Adds creamy smoothness and amps up the classic taco flavor profile.
- Ground beef or ground turkey (1 lb): The protein-packed heart of your taco layer—choose your favorite or swap in plant-based crumbles.
- Taco seasoning (1-2 envelopes or 2-4 Tbsp): Brings all the bold, zesty, savory notes you expect from your favorite tacos. Adjust to taste!
- Tomato (1 medium, chopped): Adds juicy, fresh pops of flavor and color right on top.
- Shredded Mexican cheese (2 cups): Melty, colorful, and absolutely essential for the ultimate finish.
- Shredded lettuce (1 cup): Brings a perfect crunch and that refreshing touch, just like a classic taco.
- Optional toppings—avocado, taco sauce, hot sauce, black beans: Make each slice your own with creamy avocado, an extra kick of heat, or a boost of fiber from black beans.
How to Make Taco Pizza
Step 1: Prepare the Crust
Start by preheating your oven to 375 degrees. Unroll the crescent roll dough straight from the tubes and lay it out onto a large, ungreased cookie sheet. Gently pinch the seams together with your fingers, transforming those triangles into a seamless pizza base. Pop it in the oven for 8 to 10 minutes, until it’s just starting to turn golden brown—think lightly toasted, not too dark, for the perfect bite.
Step 2: Make the Creamy Base
While your crust is baking, mix together the softened cream cheese and sour cream in a medium bowl. A whisk works wonders here to get the mixture smooth and lump-free. This step is your secret weapon—it forms a cool, tangy layer that pairs perfectly with the hearty taco toppings.
Step 3: Cook the Meat
Heat a skillet over medium-high and brown your ground beef or turkey, breaking up any clumps as it cooks. Once there’s no pink left, drain any excess fat. If you want to sneak in extra protein and fiber, toss in a can of drained black beans now. Sprinkle in the taco seasoning and add about 1/4 cup water. Let it simmer for 3 to 5 minutes so all the flavors really soak in, then take it off the heat.
Step 4: Assemble the Taco Pizza
Let your baked crescent crust cool just a bit—3 to 5 minutes is plenty. Then, spread your cream cheese-sour cream mixture generously over the crust, right up to the edges. Scatter the seasoned meat mixture evenly on top, making sure every bite will be loaded with flavor. Now’s the fun part: layer on the shredded lettuce, juicy chopped tomato, and a shower of shredded Mexican cheese for that gooey, irresistible finish. Pile on any extras, like avocado slices, hot sauce, or a drizzle of taco sauce, to make it truly your own.
Step 5: Slice and Serve
Use a large knife or pizza cutter to slice your Taco Pizza into squares or wedges. Serve it up right away for the full warm, melty experience, or cover and pop it in the fridge for a chilled take that’s just as craveable. Either way, you’re in for a treat.
How to Serve Taco Pizza
Garnishes
Finish your Taco Pizza with bright, zingy garnishes for that wow factor. Think thin avocado slices fanned out prettily over the top, a scatter of chopped cilantro, or a few sliced jalapeños for a little heat. A drizzle of taco sauce or homemade salsa makes a beautiful finishing touch, both for appearance and flavor.
Side Dishes
This flavorful, filling dish almost steals the show on its own, but pairing it with a crunchy cabbage slaw or a crisp salad adds freshness and contrast. For a true Tex-Mex feast, serve alongside refried beans or simple black beans, or some sweet, juicy mango slices as a cooling side.
Creative Ways to Present
If you’re feeding a crowd, cut your Taco Pizza into appetizer-sized squares and arrange them on a big platter. For a family taco night twist, set out bowls of extra toppings—think pickled onions, sliced olives, or even crushed tortilla chips—so everyone can customize their own slice. You can even roll up slices burrito-style for a portable, party-ready treat!
Make Ahead and Storage
Storing Leftovers
Leftover Taco Pizza keeps beautifully in the fridge. Place slices in an airtight container or cover your baking pan tightly with foil. It’ll stay fresh for up to 3 days—great for lazy lunches or a quick snack whenever you need a flavor boost.
Freezing
If you want to freeze Taco Pizza, it’s best to freeze the crescent roll base and cooked meat separately, then assemble with fresh toppings just before serving. If you do freeze assembled leftovers, wrap tightly and store for up to one month—a quick reheat and you’re back in taco-pizza heaven.
Reheating
For the best results, reheat slices in a preheated oven at 350 degrees for about 10 minutes. The crust crisps up nicely, and the cheese gets melty again. In a pinch, a quick microwave zap works fine, just be aware the crust will be softer but still delicious.
FAQs
Can I use a different crust for Taco Pizza?
Absolutely! While crescent roll dough creates a soft, buttery base, you can swap in homemade pizza dough, store-bought crust, or even puff pastry for different textures and flavors. Adjust baking times as needed, and have fun experimenting.
How do I make Taco Pizza vegetarian?
Replace the ground meat with black beans, pinto beans, or a tasty meatless crumble for a crowd-pleasing vegetarian version. You’ll still get all the great taco flavors, and the cheese and creamy base keep every bite satisfying.
What’s the best cheese for Taco Pizza?
A Mexican blend (cheddar, Monterey Jack, sometimes a hint of queso quesadilla) is classic and melts beautifully, but feel free to get creative with pepper jack, Colby, or even a sprinkle of cotija for a salty finish.
Can I make Taco Pizza ahead of time?
You sure can! Bake the crescent roll base and prep all the layers up to the toppings a day ahead. Store everything individually in the fridge, then assemble just before serving so the lettuce and tomatoes stay crisp and fresh.
Is Taco Pizza good served cold?
It really is! Taco Pizza eaten cold from the fridge is a nostalgic treat, especially in summertime. The crust stays tender, the flavors meld together, and it’s a surprisingly refreshing snack or light meal.
Final Thoughts
This Taco Pizza is pure comfort with a fun, flavorful twist—made to be shared, tweaked, and enjoyed however you like best. Whether you’re serving it up at a party or making a quick dinner, don’t be surprised when there’s not a crumb left behind. Give it a try, and see why it’s destined to become a favorite at your table!
Print
Taco Pizza Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Taco Pizza is a delicious fusion of two beloved dishes, combining the flavors of tacos with the convenience of pizza. This recipe features a crispy crescent roll crust topped with a creamy sour cream and cream cheese mixture, seasoned ground beef, fresh vegetables, and gooey melted cheese. It’s a crowd-pleasing dish that’s perfect for family dinners or casual gatherings.
Ingredients
Crescent Roll Crust:
- 2 tubes (8 oz each) refrigerated crescent rolls
Topping:
- 1 package (8 oz) cream cheese, softened
- 1 cup (8 oz) sour cream
- 1 pound ground beef or ground turkey
- 1–2 envelopes or 2–4 Tbsp taco seasoning, to taste
- 1 medium tomato, chopped
- 2 cups shredded Mexican cheese
- 1 cup shredded lettuce
- optional: avocado, taco sauce, hot sauce, black beans
Instructions
- Preheat the oven to 375 degrees.
- While the crescent rolls are baking, mix the softened cream cheese and sour cream together.
- Brown the ground beef and drain.
- When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes.
- Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.
Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
Remove any lumps with a whisk. Set aside.
Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
Spread the sour cream/cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
Notes
- This taco pizza is customizable with your favorite taco toppings.
- You can make the crust ahead of time and add the toppings just before serving for a quick meal option.
- Feel free to adjust the seasonings and toppings to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: taco pizza, crescent roll pizza, Mexican pizza, taco toppings, easy dinner recipe
