Taco Pizza With Ground Beef And Refried Beans

Name: Taco Pizza With Ground Beef and Refried Beans
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6 servings
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought, rested at room temperature for 30 minutes; 1 tablespoon olive oil, for brushing the dough; 1 tablespoon cornmeal or all-purpose flour, for dusting the pan; 8 ounces ground beef, 85% lean; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano; 1/3 cup water; 1 cup refried beans, traditional or vegetarian; 2 tablespoons taco sauce or mild salsa; 1 1/2 cups shredded sharp cheddar cheese, about 6 ounces; 1 1/2 cups finely shredded romaine or iceberg lettuce, patted dry; 1 cup seeded and diced tomato, about 1 medium tomato; 1/2 cup lightly crushed tortilla chips, about 1 ounce

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 30 minutes
1 tablespoon olive oil, plus 1 teaspoon for the pan if needed
1 tablespoon cornmeal or all-purpose flour, for the pan
8 ounces ground beef, 85% lean
2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano
1/3 cup water
1 cup refried beans
2 tablespoons taco sauce or mild salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded romaine or iceberg lettuce
1 cup seeded and diced tomato
1/2 cup lightly crushed tortilla chips

Do This

1. Preheat the oven to 475°F and place a rack in the lower third of the oven.
2. Brown the ground beef in a skillet for 5 to 6 minutes, then stir in spices and 1/3 cup water; simmer for 2 to 3 minutes.
3. Mix refried beans with taco sauce until spreadable.
4. Stretch the dough into a 12- to 14-inch round on a cornmeal-dusted sheet pan or pizza pan.
5. Spread on the bean mixture, top with seasoned beef and cheddar, then bake for 12 to 14 minutes.
6. Rest for 3 minutes, then top with lettuce, tomato, and crushed tortilla chips.
7. Slice into 6 pieces and serve right away while the crust is crisp and the toppings are fresh.

Why You’ll Love This Recipe

It tastes like taco night and pizza night in one. The refried bean base, seasoned beef, cheddar, and crisp toppings make every bite familiar and fun.
No special skills required. Store-bought pizza dough keeps the process easy, and the taco beef comes together quickly in one skillet.
Great texture contrast. You get a chewy-crisp crust, creamy beans, melty cheese, fresh lettuce and tomato, and crunchy tortilla chips.
Easy to customize. Make it mild for kids, spicy for adults, or set out toppings so everyone can finish their slice their way.

Grocery List

Produce: Romaine or iceberg lettuce, ripe tomato
Dairy: Sharp cheddar cheese
Meat: Ground beef, 85% lean
Pantry: Pizza dough, olive oil, cornmeal or all-purpose flour, refried beans, taco sauce or mild salsa, tortilla chips, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried oregano

Full Ingredients

For the Pizza Crust

1 pound pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
1 tablespoon olive oil, for brushing the dough
1 tablespoon cornmeal or all-purpose flour, for dusting the pan

For the Seasoned Ground Beef

8 ounces ground beef, 85% lean
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/3 cup water

For the Refried Bean Base

1 cup refried beans, traditional or vegetarian
2 tablespoons taco sauce or mild salsa

For the Baked Pizza Toppings

1 1/2 cups shredded sharp cheddar cheese, about 6 ounces

For the Fresh Finish After Baking

1 1/2 cups finely shredded romaine or iceberg lettuce, patted dry
1 cup seeded and diced tomato, about 1 medium tomato
1/2 cup lightly crushed tortilla chips, about 1 ounce

Taco Pizza With Ground Beef And Refried Beans – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Place an oven rack in the lower third of the oven and preheat to 475°F. If using a pizza stone or baking steel, place it in the oven while it preheats for at least 30 minutes. If using a sheet pan or pizza pan, lightly dust it with 1 tablespoon cornmeal or all-purpose flour to help prevent sticking and add a little texture to the bottom crust.

Step 2: Brown the ground beef

Set a medium skillet over medium-high heat. Add the 8 ounces ground beef and cook for 5 to 6 minutes, breaking it into small crumbles with a wooden spatula as it browns. If there is more than about 1 tablespoon of fat in the skillet, carefully drain off the excess so the pizza does not turn greasy.

Step 3: Season the taco beef

Reduce the heat to medium. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and dried oregano. Cook for 30 seconds, just until the spices smell warm and fragrant. Pour in 1/3 cup water and simmer for 2 to 3 minutes, stirring often, until the beef is saucy but not watery. Remove from the heat and set aside.

Step 4: Make the refried bean base

In a small bowl, stir together 1 cup refried beans and 2 tablespoons taco sauce or mild salsa. The mixture should be thick but spreadable, like a pizza sauce. If your beans are very stiff, microwave them for 20 to 30 seconds or stir in 1 teaspoon water at a time until they spread easily.

Step 5: Shape the pizza dough

Place the room-temperature dough on a lightly floured surface. Using your hands, gently press and stretch it into a 12- to 14-inch round or an oval that fits your pan. Transfer it to the prepared pan. If the dough springs back, let it rest for 5 minutes, then continue stretching. Brush the surface and outer edge with 1 tablespoon olive oil for better browning and a crispier finish.

Step 6: Add the beans, beef, and cheese

Spread the refried bean mixture evenly over the dough, leaving a 1/2-inch border around the edge for the crust. Scatter the seasoned beef over the beans in an even layer, then sprinkle with 1 1/2 cups shredded sharp cheddar cheese. Try to keep the toppings evenly distributed so every slice gets beef, beans, and cheese.

Step 7: Bake until the crust is crisp and the cheese is melted

Bake at 475°F for 12 to 14 minutes, or until the crust is golden at the edges, the bottom is firm and lightly browned, and the cheddar is fully melted. If using a sheet pan and the top browns before the bottom crisps, move the pan to the lowest rack for the final 2 minutes.

Step 8: Finish with fresh taco toppings

Let the pizza rest on the pan for 3 minutes so the cheese and bean layer can settle slightly. Top with 1 1/2 cups shredded lettuce, 1 cup diced tomato, and 1/2 cup lightly crushed tortilla chips. Slice into 6 servings and serve immediately, while the crust is hot and the fresh toppings are still cool and crisp.

Pro Tips

Dry the lettuce well. After washing, spin it dry or pat it with a clean towel. Extra water can make the top of the pizza soggy.
Use a spreadable bean layer. If the refried beans are too thick, warm them slightly or thin them with a spoonful of salsa. This helps protect the dough from drying out and gives the pizza that taco-dip flavor.
Do not add lettuce before baking. Lettuce and tomato should go on after the pizza comes out of the oven so they stay fresh, crisp, and colorful.
Crush the chips by hand. Aim for a mix of small pieces and a few larger shards so the pizza has noticeable crunch without becoming dusty.
Let the pizza rest before slicing. Three minutes makes a big difference; it helps the bean and cheese layers set so the toppings do not slide off each slice.

Variations

Spicy Taco Pizza: Add 1/4 teaspoon cayenne pepper to the beef seasoning and finish with sliced pickled jalapeños after baking.
Chicken Taco Pizza: Replace the ground beef with 1 1/2 cups cooked shredded chicken. Warm it in a skillet with the same spices and 1/4 cup water for 3 to 4 minutes.
Vegetarian Taco Pizza: Skip the beef and use 1 cup drained black beans tossed with the taco spices. Add the seasoned black beans over the refried bean base before baking.

Storage & Make-Ahead

Storage: Taco Pizza is best right after baking because the lettuce and chips are meant to stay crisp. If you have leftovers, remove as much lettuce and crushed tortilla chip topping as possible, then refrigerate the pizza slices in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F for 8 to 10 minutes, then add fresh lettuce, tomato, and chips before serving.

Make-ahead: The taco beef can be cooked up to 2 days in advance and refrigerated in an airtight container. The lettuce can be shredded up to 1 day ahead; store it with a dry paper towel in a sealed container. Dice the tomato no more than 4 hours ahead for the best texture. For best results, assemble and bake the pizza just before serving.

Nutrition (per serving)