If you love taco night and you love pizza night, I am here to tell you that combining them into one epic taco pizza is absolutely the move. This is the kind of recipe that gets requested on repeat in my house, and honestly it makes total sense because all your favorite taco toppings piled onto crispy pizza dough is basically a dream situation. If you want to go in a slightly different direction, my Southwestern Taco Pizza is another killer option worth bookmarking. And if you are the type of person who could eat tacos in literally any format, my Homemade Taco Seasoning is going to become your best friend because it takes this whole pizza to another level. For even more pizza inspo while you are at it, check out my roundup of 55 Pizza Recipes Better Than Delivery because there is truly something for everyone in there.
Taco Pizza at a Glance
- 🕒 Total Time: 25 minutes (10 min prep, 12-15 min bake)
- 👪 Servings: 4 (one naan/flatbread per person)
- 🍝 Cuisine Type: Tex-Mex / Mexican-American fusion
- 🧂 Flavor Profile: Smoky-savory from refried black beans, melty richness from Colby Jack, fresh and bright from romaine and tomatoes, cilantro and lime; tortilla-strip crunch on top
- 📖 Dietary Info: Vegetarian; contains gluten and dairy. Gluten-free with GF pizza dough or cauliflower crust
- 📦 Storage Notes: Best fresh (cold lettuce + warm pizza is the whole appeal). Leftover pizza without toppings holds 2 days; reheat at 400 degrees for 5 min, then add fresh toppings before serving
- ⭐Why You'll Love It: 25-minute weeknight dinner that hits two cravings at once. Taco Tuesday meets pizza Friday in one hot-from-the-oven flatbread. Kids assemble their own; adults pile on more crema. Uses pantry staples (refried beans, shredded cheese, naan) so it's always pullable on a weeknight.
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Why I love this recipe
We caved. We got HBO and started watching True Detective. We're 2 episodes in and I'm hooked. (go figure. I know you're all shocked as this is coming from the girl who polished off 3 seasons of game of thrones on iTunes on my last 2 trips) Here's the real kicker... since Thomas actually wanted to watch the show with me... and because he obviously doesn’t trust me, he put a parental control on the TV so I can't binge watch it while he’s out of town this weekend. WHAT. RUDE. I’m not even sure how to continue living. He just took things to a whole new level and I’m very confused on whether to be offended or laugh because he knows me too well.
Whatever, life goes on. And what he doesn’t know (I can watch it on my iPad without him finding out) won’t hurt him.
Whew. So glad I got that off my chest! Thanks for being there for me guys! Okay, let's move on to this Taco Pizza.
Jump to:
Made on top of a store-bought piece of naan, these pizzas are going to rock your world. Make them immediately.
Substitutions & Swaps
🍕 Crust
- Store-bought naan (default) - Quick, sturdy, perfect single-serve size; my weeknight pick
- Store-bought pizza dough - More traditional pizza texture; pre-bake the dough 5 min before topping
- Flour tortillas (large) - Crispier base, closer to a tostada-pizza hybrid; bake on a sheet at 425 for 8 min
- Cauliflower crust - Gluten-free option; brand matters here, the pre-baked frozen ones work better than DIY
🫘 Beans / Base
- Refried black beans (default) - Smoother spread, smokier flavor than pinto
- Refried pinto beans - More traditional Tex-Mex; slightly creamier
- Seasoned ground beef - The Taco Bell-style version; brown 1 lb with taco seasoning, drain, spread on top of beans
- Shredded chicken - Use my Easy Mexican Shredded Chicken; lighter than ground beef
- Carnitas - The decadent move; pulled pork carnitas instead of beans
🧀 Cheese
- Colby Jack (default) - Melts beautifully, mild enough to let the toppings shine
- Sharp cheddar - More aggressive cheese flavor; pair with milder toppings
- Pepper Jack - Adds heat; the move when you want kick from the cheese instead of jalapeños
- Cotija (post-bake) - Crumble on top after baking for a salty Mexican-cheese finish
🌶️ Toppings & Heat
- Mexican crema (default) - Tangy, creamy, the right finish; sub Greek yogurt thinned with lime juice if unavailable
- Sliced jalapeños - Pickled or fresh; fresh is hotter
- Avocado or guacamole - Diced cubes scattered after baking, never before
- Salsa verde or salsa roja - Drizzle on after baking; not before, or it weeps into the cheese
- Pickled red onion - Quick-pickle 1 onion in lime juice + salt for 10 min; adds bright contrast
🌮🍕🌶️ Tips & Tricks for the Best Taco Pizza
Taco Tuesday meets Pizza Friday in 25 minutes
- Pre-toast the naan or pizza dough alone for 4 minutes. Otherwise the bottom stays soft from the moisture in the beans and toppings. Pre-toasting locks the structure.
- Spread the refried beans thin. A thick layer makes the pizza heavy and bottom-soggy. Aim for a ⅛-inch coverage.
- Cheese goes on the beans, not the bread. Beans first, cheese second. Cheese on bread before beans turns into a slick layer that the beans slide off of.
- Bake at 425 degrees, not 350. Hot oven crisps the crust before the toppings dump moisture. 12 to 15 minutes is the sweet spot.
- Cold toppings go on AFTER baking. Lettuce, tomatoes, cilantro, avocado, crema all hit the pizza after it comes out of the oven. Wilted lettuce is the death of this dish.
- Fry your own tortilla strips. 30 seconds in 350-degree vegetable oil, drain on paper towel, salt immediately. Store-bought tortilla chips work, but fresh-fried is the upgrade.
- Halve the cherry tomatoes the long way. Long ribbons distribute better across the pizza than little spheres.
- Shred the romaine just before serving. Pre-shredded romaine wilts in 30 minutes; freshly cut holds crispness through the meal.
- Squeeze fresh lime over the top. Right before eating; the bright acid cuts through the cheese and beans. Bottled lime juice doesn't deliver the same lift.
- Set up a build-your-own bar for kids. Bake the cheesy base, put toppings in separate bowls, let everyone customize. The buy-in alone is worth the extra dishwashing.
Taco Pizza FAQs
What is taco pizza?
Taco pizza is a Tex-Mex fusion dish that swaps traditional pizza toppings for taco ingredients: refried beans (or seasoned ground beef), melted cheese, fresh lettuce, tomatoes, cilantro, and a drizzle of Mexican crema, baked on naan, pizza dough, or a flour tortilla. It's a weeknight-friendly mash-up that resolves the taco-night-vs-pizza-night standoff in one dish.
Can I make taco pizza ahead of time?
Bake the cheesy base ahead of time (beans + cheese + crust), refrigerate up to 24 hours, then reheat at 400 degrees for 5 minutes and add fresh cold toppings before serving. Don't add lettuce, tomatoes, or crema before storage; they wilt and weep. Fresh toppings always go on at the end.
What's the best crust for taco pizza?
Store-bought naan is the weeknight pick: sturdy, single-serve sized, ready to top. Pizza dough is more traditional; pre-bake it 5 minutes before topping. Cauliflower crust works for a gluten-free version but use a pre-baked frozen brand rather than DIY for the best texture.
Can I make taco pizza vegetarian or vegan?
The default recipe is vegetarian (refried black beans, no meat). For vegan: skip the cheese or use a plant-based shred, sub the Mexican crema with cashew crema or thinned vegan sour cream, and confirm the naan is vegan (most are; some have dairy).
What goes with taco pizza for a full meal?
A simple side salad, Mexican corn salad, or a pitcher of margaritas rounds it out. Skillet nachos work as a starter if you want a Mexican-fusion spread. For kids, watermelon slices and chips with salsa keep things easy.
Taco Pizza
Ingredients
For the Tortilla Strips
- 4 tablespoons vegetable oil
- 2 small corn tortillas cut into thin strips
For the Pizza
- 4 pieces store bought naan flatbread
- 1 cup refried black beans
- 2 cups shredded colby jack or cheddar cheese
- 1-2 cups shredded romaine lettuce
- 1 cup cherry tomatoes halved
- ½ cup fresh cilantro roughly chopped
- ¼ cup Mexican crema
Instructions
- In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
- Preheat your oven to 350 degrees F.
- On 2 a large baking sheets, arrange the naan flatbread on top of a piece of parchment paper. Spread equal amounts of the refried beans on top of each flatbread, followed by equal amounts of the shredded cheese. Place the baking sheets into the oven and bake for about 10 minutes until the cheese has melted.
- Remove the baking sheets from the oven and top with equal amounts of the shredded lettuce, cherry tomatoes and cilantro. Drizzle some of the Mexican crema on top and sprinkle with the crisp tortilla strips.
- Serve immediately alongside your favorite salsa.
Notes
- Pre-toast the naan or pizza dough alone for 4 minutes. Otherwise the bottom stays soft from the moisture in the beans and toppings. Pre-toasting locks the structure.
- Spread the refried beans thin. A thick layer makes the pizza heavy and bottom-soggy. Aim for a ⅛-inch coverage.
- Cheese goes on the beans, not the bread. Beans first, cheese second. Cheese on bread before beans turns into a slick layer that the beans slide off of.
- Bake at 425 degrees, not 350. Hot oven crisps the crust before the toppings dump moisture. 12 to 15 minutes is the sweet spot.
- Cold toppings go on AFTER baking. Lettuce, tomatoes, cilantro, avocado, crema all hit the pizza after it comes out of the oven. Wilted lettuce is the death of this dish.
- Fry your own tortilla strips. 30 seconds in 350-degree vegetable oil, drain on paper towel, salt immediately. Store-bought tortilla chips work, but fresh-fried is the upgrade.
- Halve the cherry tomatoes the long way. Long ribbons distribute better across the pizza than little spheres.
- Shred the romaine just before serving. Pre-shredded romaine wilts in 30 minutes; freshly cut holds crispness through the meal.
- Squeeze fresh lime over the top. Right before eating; the bright acid cuts through the cheese and beans. Bottled lime juice doesn't deliver the same lift.
- Set up a build-your-own bar for kids. Bake the cheesy base, put toppings in separate bowls, let everyone customize. The buy-in alone is worth the extra dishwashing.
UM that True Detective thing is tooo funny! Thomas!!!! And these things look SO up my alley!
we have just had a big day out and i think a big pizza will top it off.. with maybe a couple of brews!!