Taco Pizza is a unique twist on two classic dishes combined into one delicious dinner! This tasty dish starts with crescent dough as the base, and is topped with seasoned beef, tomatoes, onions, cheddar cheese, and of course all the taco toppings you love.
Quick and easy to prepare in 15 minutes, a Mexican meets Italian meal is always a family favorite!
Homemade Taco Pizza
Our recipe for Taco Pizza is a quick and easy mash-up of two delicious dinners: it takes the best of traditional taco seasonings and toppings and prepares them as a sheet pan pizza.
Using a container of crescent dough makes my crust so much simpler and faster than the classic pizza dough; simply stretch each piece to cover the cookie sheet, no rolling required!
A pizza taco is a perfect twist on your traditional Tuesday night dinner, simply made by browning ground beef, spreading the seasoned taco meat over the pizza crust, sprinkling it with cheese, and baking until melted and bubbly.
Top your homemade taco pizza with any of your favorite fixings – pizza and tacos are a delicious dinner combination with a south-of-the-border spin.
Why we love this Taco Pizza Recipe!
- Quick and easy to make.
- Uses simple ingredients plus your favorite taco fillings and pizza toppings.
- Family friendly dinner that’s fun to customize according to your personal tastes.
- A unique way to enjoy tacos served pizza-style.
- Perfect to serve as a hearty family meal, an appetizer for parties, or a game day snack.
More Easy Twist on Tacos Recipes
Crescent Roll Taco Pizza Recipe Ingredients
- Crescent dough sheets
- Lean ground beef
- Taco seasoning: I used mild seasoning but feel free to use your favorite. You can also use a a homemade taco seasoning if you prefer.
- Water
- Freshly shredded Colby and Monterey jack cheese
- Grape tomatoes
- Green onions
- Cilantro (optional garnish)
- Sour cream (optional garnish)
- Hot sauce (optional garnish)
Crescent Roll Taco Pizza Substitutions and Additions
- Taco Pizza Toppings: You can top your taco pizza with shredded lettuce, black olives, pico de gallo, salsa, diced avocado, black beans, refried beans, corn chips, sour cream, hot sauce, or thinly sliced red or sweet yellow onion.
- Choose Your Cheese: You can substitute pre-shredded fiesta blend cheese or shredded cheddar cheese if you prefer. The freshly shredded cheese melts better and tastes creamier.
- Create Your Crust: Feel free to use a can of refrigerated pizza dough or homemade pizza dough for your crust.
Taco Pizza Recipe Recommended Tools
- Baking sheet
- 2 to 4-quart saucepan
How to Make Taco Pizza with Crescent Rolls
- Cook The Crust: Unroll and stretch the crescent dough sheets to cover the baking sheet. Press the seams together to seal the dough, and pierce with a fork. Bake at 375 degrees Fahrenheit for 10 minutes, until golden brown.
- Brown The Beef: Cook the ground beef until it is no longer pink. Add both packages of taco seasoning and the water and cook for 5 more minutes. Remove from the heat.
- Prepare The Taco Pizza: Spread the taco meat over the cooked crust. Sprinkle the cheese over meat layer and cook for 4-5 more minutes until the cheese is melted. Top with grape tomatoes, green onions, and chopped cilantro.
- Serve: Drizzle sour cream and hot sauce over the pizza, if desired. Serve immediately and enjoy!
Tips for Crescent Roll Taco Pizza
- You can substitute 2 (8-ounce) canisters of the crescent rolls for the dough sheets. Be sure to pinch the seams together before baking.
- Make sure to drain the grease from the ground beef after cooking. Too much grease can cause the dough to get soggy.
How to store Homemade Taco Pizza
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: You can freeze the taco pizza without the fresh vegetables for up to 1 month.
- To Reheat: Allow the pizza to thaw overnight in the refrigerator before reheating in the oven for 8-10 minutes. Once reheated, top with the fresh vegetables and serve.
More Easy Sheet Pan Dinners
- Sheet Pan Quesadillas
- Chicken Sheet Pan Italian Chicken, Green Beans and Potatoes
- Sheet Pan Fajitas
- Campfire Crescent Roll Hot Dogs
Homemade Taco Pizza Recipe
Serves — 16
This easy Taco Pizza is made with a crescent roll crust and topped with your favorite fixings. Tacos prepared pizza-style is a simple family favorite supper!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 16 ounces (2 8-ounce) container crescent dough sheets
- 1½ pounds lean ground beef
- 2 ounces (2 1-ounce) packages of taco seasoning (I chose mild seasoning)
- ¾ cup water
- 3½ cups freshly shredded Colby and Monterey jack cheese
- 1 cup quartered grape tomatoes
- ⅓ cup thinly sliced green onions
- 1 tablespoon chopped cilantro optional garnish
- Sour cream optional garnish
- Hot sauce optional garnish
Instructions
- Preheat the oven to 375°F.
- Unroll the first canister of crescent dough sheets. Gently stretch it to cover ½ of an ungreased baking sheet. Unroll the second canister and gently stretch it to cover the other ½ of the baking sheet. (There will be overlap, but that’s ok. It gives you more dough to cover the baking sheet) Press the seams together to seal the dough, and carefully pierce the dough with a fork. Bake the crust for 10 minutes, until it is golden brown.
- While the crust is baking, add the ground beef to a 2 to 4-quart saucepan over medium-high heat. Stir the ground beef often until the ground beef is no longer pink. This should take 5-6 minutes.
- Lower the heat to medium. Add both packages of taco seasoning and the water. Cook for 5 minutes and remove from the heat.
- When the crust has finished baking, remove it from the oven and evenly spread the taco meat over the crust.
- Evenly sprinkle the freshly shredded cheese over the taco meat layer. Return the pizza to the oven and cook for 4-5 more minutes until the cheese is completely melted.
- Sprinkle the quartered grape tomatoes, thinly sliced green onions, and chopped cilantro. Drizzle sour cream and hot sauce over the pizza, if desired. Serve immediately.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: You can freeze the taco pizza without the fresh vegetables for up to 1 month.
- To Reheat: Allow the pizza to thaw overnight in the refrigerator before reheating in the oven for 8-10 minutes. Once reheated, top with the fresh vegetables and serve.
- You can substitute 2 (8-ounce) canisters of the crescent rolls for the dough sheets. Be sure to pinch the seams together before baking.
- Make sure to drain the grease from the ground beef after cooking. Too much grease can cause the dough to get soggy.
Nutrition Info
Calories: 259kcal | Carbohydrates: 14g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 686mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 2mg
add jalapenos
I love that you put the nutrition facts at the end of your recipes. I was wondering abut the serving size until I went back at the top and saw how many servings it has.
thank you so much, it makes my life so much easier. I have to watch the carbs for my family with medical conditions.
Sharon, just always be sure to double check them. I use an automated calculator and sometimes it is not spot on accurate.
We really liked this taco pizza. I will make this again. I spread a can of no fat refried beans on the crust before the meat. Topped it with cheese Yummy
Have you ever tried spreading refried beans on the baked crust then put on the taco meat and rest of ingredients? I’ve never made one with the beans but have bought one. It added another level of flavor and tasted good. Will have to try making one in the near future.
I want t try it with the beans to and will use this recipe
I think I liked it best baked on regular pizza dough. I want to try it on flatbread next.