Sheet Pan Taco Pizza
If you love taco night and pizza night - this Sheet Pan Taco Pizza is about to become a new family favorite dinner. Pizza crust with refried beans, taco seasoned ground beef, melty cheese, fresh taco toppings and loaded with bold taco flavors in pizza form. Baked in a sheet pan for easy prep and clean-up.
Servings 8
Calories 375kcal
Ingredients
Taco Pizza
- 1 tablespoon olive oil
- 1 tube (13.8 oz) refrigerated pizza crust (I use the Pillsbury brand)
- 1 pound lean ground beef (I use 93/7)
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 can (16 oz) refried beans
- 2 cups shredded Colby Jack cheese
Fresh Taco Toppings
- shredded lettuce
- chopped roma tomatoes
- sour cream
- guacamole OR avocado slices/chunks
- black olives, chopped cilantro, sliced jalapeños
Instructions
- Preheat the oven to 425°F. Brush 1 tablespoon olive oil into a 9x13-inch sheet pan (not a cake pan, but a sheet pan that looks like a cookie sheet).1 tablespoon olive oil
- Unroll the pizza dough and gently press it into the prepared sheet pan, stretching and pressing it carefully to the edges and up the edges slightly.1 tube (13.8 oz) refrigerated pizza crust
- In a skillet, over medium heat, cook and crumble the ground beef until it's no longer pink. Drain the excess grease from the skillet.1 pound lean ground beef
- Sprinkle the taco seasoning over the beef and add the water. Stir everything together and bring the mixture to a simmer/low boil. Let cook for about 5 minutes until the mixture has thickened. Take it off the heat and set it aside so it can cool slightly.1 packet (1 oz) taco seasoning, 1/2 cup water
- Place the refried beans into a microwave-safe bowl and heat for 60 seconds (more as needed) until warmed and loosened, and easily spreadable.1 can (16 oz) refried beans
- Gently spread the warm beans over the pizza dough in an even layer, leaving a small border around the edges. Work slowly with the back of a spoon or offset spatula so the dough does not tear.
- Spoon the seasoned ground beef evenly over the bean layer. Sprinkle the shredded cheese over top the ground beef.2 cups shredded Colby Jack cheese
- Bake for 15-18 minutes or until the crust is golden brown at the edges and the cheese is fully melted and lightly bubbly.
- Let the pizza rest for 5-10 minutes so the layers can set slightly.
- Top with your favorite taco toppings and serve, enjoy! You can add the taco toppings on top of the entire sheet pan taco pizza, or let everyone top their own slice(s) however they want.shredded lettuce, chopped roma tomatoes, sour cream, guacamole OR avocado slices/chunks, black olives, chopped cilantro, sliced jalapeños
Notes
9x13 Sheet Pan/Half Sheet Pan : This is similar to a rimmed cookie sheet with sides on it, but it's a 9x13 size. It's called a half sheet pan and it has edges that only go up maybe 2" so it's different from a 9x13 cake pan or baking dish. I have linked the one I use above. Alternatively, you could make the taco pizza inside a 9x13 baking dish/cake pan as it's the same size. But I like to use the sheet pan because the sides are shorter.
Nutrition Information : The information listed does not include any taco toppings.
Spice : Adapt the spice level to your preference by using hot & spicy products; like shredded Pepper Jack cheese and/or a packet of hot & spicy taco seasoning. You can also keep it as mild as you want by using Colby Jack Cheese and a packet of mild taco seasoning.
Tip : My kids LOVE crushed Doritos chips as a pizza topping on this!
Nutrition
Calories: 375kcal | Carbohydrates: 33g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1256mg | Potassium: 218mg | Fiber: 4g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 4mg