Go Back
–+ servings
easy taco pizza 321811335

Easy Taco Pizza with Creamy Taco Spread

This easy taco pizza stacks seasoned cream cheese, refried beans, and beef on a crisp crust, topped with fresh veggies and crunchy chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course, Quick Meals
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tube (13.8 oz) refrigerated pizza crust dough thawed if frozen
  • 8 oz cream cheese softened at room temperature
  • 1 1/2 tablespoons mild taco seasoning mix about half of a standard 1 oz packet
  • 1/2 lb cooked ground beef about 2 cups, crumbled and drained
  • 1 cup refried beans warmed slightly so it spreads easily
  • 2 cups shredded cheddar cheese about 8 oz
  • 1/2 cup green onions thinly sliced
  • 2 cups shredded lettuce romaine or iceberg
  • 1 medium tomato seeded and chopped
  • 1 cup nacho cheese tortilla chips lightly crushed
  • 1 whole avocado sliced or diced, optional garnish

Method
 

  1. Set the oven to 400 degrees Fahrenheit and give a round pizza pan or large sheet pan a light coat of cooking spray.
  2. Press and stretch the pizza dough out across the pan, working it toward the edges so it forms an even layer.
  3. Stir the softened cream cheese together with the taco seasoning until it is smooth, then spread it in a thin, even coat over the entire dough surface.
  4. Spoon the refried beans over the cream cheese layer, scatter the cooked ground beef on top, and finish with a generous blanket of shredded cheddar.
  5. Slide the pan into the oven and bake for 8 to 10 minutes, until the cheese has fully melted and the crust edge turns a light golden brown.
  6. Pull the pizza out and immediately shower it with the green onions, chopped tomato, and shredded lettuce, then finish with a handful of crushed tortilla chips.
  7. Top with avocado slices if you like, cut into wedges, and serve right away.

Nutrition

Calories: 480kcalCarbohydrates: 36gProtein: 24gFat: 28gSaturated Fat: 14gCholesterol: 74mgSodium: 600mgFiber: 3gSugar: 3g

Notes

Warm the refried beans for 20 to 30 seconds in the microwave so they spread without tearing the dough.
Add the lettuce, tomato, and chips only after baking, otherwise they wilt and go soggy in the oven.
Swap the ground beef for ground turkey, shredded chicken, or seasoned black beans for a lighter or meatless version.
Use a full packet of taco seasoning if you prefer a bolder, spicier spread, or use a hot blend instead of mild.
Leftovers keep in the refrigerator for up to 2 days, but store the fresh toppings separately and add them after reheating the base.
To make ahead, bake the topped crust, cool it, and refrigerate; reheat at 350 degrees Fahrenheit for 6 to 8 minutes, then add the cold toppings.
Cut into smaller squares and serve as an appetizer for game day or a casual gathering.

Tried this recipe?

Let us know how it was!