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–+ servings
A taco-inspired pizza topped with ground beef, cheddar cheese, lettuce, cherry tomatoes, jalapeño slices, and a dollop of sour cream on a wooden board.

Mexican Pizza

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 10-12 ounces pizza dough rolled into a 12-inch circle (I love this thin pizza crust recipe)
  • 1 tablespoon olive oil
  • 1 small onion finely diced (about ½ cup diced onion)
  • 1 pound ground beef
  • 1 ounce packet taco seasoning see note
  • ½ cup refried beans
  • 1 cup enchilada sauce or substitute salsa
  • 8 ounces shredded Colby cheese or Cheddar Jack cheese

Optional fresh toppings

  • 2 whole green onions thinly sliced
  • 1 medium tomato diced
  • ½ cup shredded lettuce
  • 1-2 sliced jalapeños ribs and seeds removed for less heat
  • ¼ cup sour cream
  • ¼ cup guacamole or diced avocado
  • ¼ cup black olives

Homemade taco seasoning

  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon oregano

Instructions

  • Preheat the oven to 450°F.
  • Roll 10-12 ounces pizza dough into a circle about ½-inch thick and 12-inch diameter. Transfer the rolled pizza dough to a sheet of parchment paper.
  • Cook the meat. Add 1 tablespoon olive oil to the skillet and sauté 1 small onion (diced) until soft.
  • Add 1 pound ground beef. Cook until browned, breaking the hamburger into small pieces with a spatula. Drain the excess fat from the meat, then stir in 1 ounce packet taco seasoning.
    • To make your own taco seasoning, stir together 1 teaspoon kosher salt, ½ garlic powder, ½ onion powder, 1 tablespoon chili powder, 1 paprika, 1 teaspoon cumin and ½ teaspoon oregano in a small bowl.
  • Warm ½ cup refried beansin the microwave until easy to stir. In a small bowl, stir together the refried beans and 1 cup enchilada sauce to make the pizza sauce. Spread the sauce in an even layer on the pizza.
  • Sprinkle 8 ounces shredded Colby cheese and cooked taco meat evenly over the sauce.
  • Transfer the pizza to a pizza pan and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the crust is golden.
  • Top pizza with any desired fresh toppings, such as 2 whole green onions, 1 medium tomato, ½ cup shredded lettuce, 1-2 sliced jalapeños, ¼ cup sour cream, ¼ cup guacamole and/or ¼ cup black olives.

Notes

If you use a packet of taco seasoning mix, do not add water according to the package instructions. Add water a tablespoon or two at a time, and use just enough to help the seasonings coat the meat. You do not want the meat to be too saucy or it will make the pizza soggy.
Best cheese: Freshly shredded cheese melts the best. Pre-shredded cheese includes an anti-caking agent, so it won’t melt quite as smoothly.
Salsa vs. enchilada sauce: Feel free to substitute a blended salsa in place of enchilada sauce. Chunky salsa can be used, but if you do I recommend laying the refried beans and salsa in separate layers, rather than stirring them together.
Extra meat is okay! Depending on how much meat you want on your pizza, you may have a small amount left over. Leftover meat is great for taco salad the next day!

Nutrition

Serving: 2slices | Calories: 861kcal | Carbohydrates: 54g | Protein: 42g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2770mg | Potassium: 638mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2548IU | Vitamin C: 15mg | Calcium: 455mg | Iron: 6mg
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