Taco Pizza

🌮 Tacos + pizza = food bliss

If you follow this blog, you know that I love using taco meat for SO many different types of recipes. I love to cook taco meat once (try my Instant Pot Taco Meat from Frozen recipe!), and then use leftovers for a completely different type of dish.

From Taco Mac & Cheese to Taco Breakfast Scrambles to Taco Pasta, I love the versatility of taco meat. And now, my latest obsession: Taco Pizza!

🍕 Ingredients for homemade taco pizza

The ingredients list for this is fairly flexible. Like most of my recipes, I’ll offer some suggested substitutions for ingredients that might offer a similar flavor and texture but might suit different tastes.

This is definitely a recipe where you can use what you have on hand!

Pizza dough – I use the same homemade pizza dough recipe for our pizzas every time. It’s dependable and so easy.

You can certainly use storebought pizza dough instead.

Here’s what my recipe calls for in terms of toppings. As promised, I also offer a few suggested substitutions if you don’t have the main ingredients on hand.

Ground beef – my family usually cooks with ground turkey, but for greater taco flavor, use ground beef. You can certainly substitute ground turkey if you prefer. Just make sure it’s not too lean, otherwise it could turn out dry and lacking in flavor.

Refried beans and salsa – instead of a classic red pizza sauce, the refried beans and salsa act as the sauce for this taco pizza. Sometimes, I will mix the two together and spread the mix onto the crust; other times, I spread the refried beans first and then top with salsa. It’s up to you!

Shredded cheddar cheese – for my dairy-free pizza, I like to use a package of dairy-free cheddar-style shreds. They melt beautifully for pizza! If you’re not dairy-free, go ahead and shred your fave cheddar cheese for this recipe.

Chopped tomatoes – I love the juiciness and big flavors that you get with Roma tomatoes. But you could also use chopped beefsteak tomatoes or hothouse on-the-vine tomatoes, and even cherry tomatoes or grape tomatoes. How much you want to use is completely up to you. I find that 2-3 Roma tomatoes are enough for one 14″ pizza for my taste.

Sliced romaine lettuce – if you want to be super traditional about your taco pizza toppings, go with iceberg lettuce. I prefer the subtle added flavor and richness of romaine lettuce. It still gives you a nice crunch when you bite into it.

Sliced black olives – these are great for adding color and some salt flavor

Optional: cilantro and sour cream – I like to sprinkle some freshly chopped cilantro after this pizza has baked. Then I serve it with a side of sour cream and dip my slices into it.

🍷 Wine pairing for taco pizza

Tacos traditionally pair very well with beer, cider, or margaritas. They love hanging out with refreshing, lively drinks with citrus and acidity.

So when it comes to a wine pairing for taco pizza, look for the same. Go for a dry Riesling or a Grüner Veltliner.

If you’re really feeling like a red wine instead, I’ve enjoyed this taco pizza with a California Pinot Noir before and it’s delicious. Generally, California Pinot Noirs have more body than Oregon Pinot Noirs, so they can stand up to the heft of this hearty dinner recipe and bigger flavors.