Sheet Pan Taco Pizza
Make dinner easy and delicious with this Sheet Pan Taco Pizza recipe! This family-friendly meal combines crispy pizza crust with all your favorite taco toppings for a fun and flavorful twist on taco night. Taco pizza is easy to make and perfect for busy weeknights, game day, or potlucks. This pizza is topped with seasoned ground beef, refried beans, gooey melted cheese, fresh veggies, and a drizzle of taco sauce. It’s a simple, crowd-pleasing meal that kids and adults will love! Customize it with your favorite toppings, from black olives to sour cream.
We are so glad you are here. You will find hundreds of delicious family friendly recipes on our recipe blog. Cooking is one of our favorite things to do. We love making family favorites that have been in the family for generations, making up new recipes, and trying other people’s recipes. Thank you for browsing our recipe blog and have a great day cooking! Here are a few links to recipes we think you will enjoy: Sheet Pan Ranch Crackers, Sheet Pan Sausage and Veggies, Sheet Pan Italian Chicken and Broccoli, Boneless Honey BBQ Wings, Loaded Tater Tots, and White Chocolate Raspberry Cheesecake.
Frequently Asked Questions:
1. Can I use store-bought pizza dough for this recipe?
Yes! Store-bought pizza dough works great for another quick and easy version, but you can also use homemade dough for a fresher taste. We just really like the Pillsbury Crescent Roll Dough for the base.
2. What toppings go well on taco pizza?
Popular toppings include shredded lettuce, diced tomatoes, black olives, jalapeños, chopped onions, sour cream, guacamole, and crushed tortilla chips for extra crunch.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Re-heat in the oven at 350°F for about 10 minutes or in an air fryer to keep the crust crispy.
4. Can I make this vegetarian?
Absolutely! Swap out the ground beef for a meat substitute for a delicious vegetarian taco pizza or just fill with veggies and no meat substitute.
5. What sauce should I use for the base?
We use refried beans-it makes a great bases for the pizza. You could use a cheese sauce for the base if you want to skip the refried beans.
Thanks For Your Support:
Did you try Sheet Pan Taco Pizza? I’d love to hear how it turned out! Leave a comment below and let me know if you made any tweaks or have any questions. And if you loved this recipe, don’t forget to share it with friends or save it for later!
Ingredients Needed for Sheet Pan Taco Pizza:
2-8 ounce tubes Pillsbury crescent rolls
1 pound ground beef
1 ounce taco seasoning (which is 1/4 cup if using from a big bottle rather than a small packet)
3/4 cup water (as per taco seasoning directions)
Small onion, diced
1 jalapeño, seeds removed and diced (can use a tablespoon or two of canned diced jalapeños)
16 ounce can refried beans
15 ounce can Rico’s Nacho cheese sauce-this is delicious!
15 ounce can Pinto beans, drained and rinsed (or black beans-I use what I have)
3 cups cheddar cheese, grated
Small head of iceberg lettuce, sliced into shreds
3 roma tomatoes, diced
Sour cream
Salsa
Guacamole, optional
Instructions for Sheep Pan Taco Pizza:
Preheat the oven to 375 degrees.
Crumble cook the ground beef with diced onion and jalapeño.
When the ground beef has cooked through, add the taco seasoning, water, and the drained and rinsed beans (black or pinto). Heat through and leave on the stove, on low heat, to keep warm.
While the ground beef mixture cooks, press the crescent rolls onto a large sheet pan pressing dough up the sides of the pan and also pressing the seams of the crescent rolls together.
Bake at 375 degrees for 5 minutes. Then, remove from the oven.
While the crescent roll crust bakes for five minutes, heat the refried beans in the microwave or on the stovetop in a sauce pan. Stir between microwave intervals. If heating on the stovetop, stir frequently to avoid burning.
Next, carefully spread the refried beans over the partially baked crescent rolls.
Spread Rico’s Nacho cheese sauce over the refried beans.
Spoon the meat and bean mixture over the Rico’s Nacho Cheese Sauce layer.
Bake at 375 degrees for 15 to 18 minutes-until crescent roll edges are browned.
Remove from the oven and add shredded cheese. Place back in the oven for 2-3 minutes to just melt the grated cheese.
Then, remove from the oven and top with shredded lettuce and diced tomatoes (sliced black olives, if desired).
Serve with sour cream and salsa. Enjoy!
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Helpful Items For This Recipe:
Nordic Half Sheet, Baking Sheets
Porcelain Serving Bowls with Spoons
Sheet Pan Taco Pizza
A fun way to make and eat tacos.
Ingredients
- 2 8 ounce tubes Pillsbury crescent rolls
- 1 pound ground beef
- 1/4 cup taco seasoning (or one packet-1 ounce)
- 3/4 cup water
- 1 small onion diced
- 1 jalapeño seeded and diced
- 16 ounces refried beans
- 15 ounce can Rico's Nacho cheese sauce
- 15 ounces black or pinto beans drained and rinsed
- 3 cup cheddar cheese grated
- 1 small head iceberg lettuce sliced into shreds
- 3 medium roma tomatoes diced
- sour cream
- salsa
- guacamole optional
Instructions
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Preheat oven to 375℉.
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Crumble cook ground beef with diced onion and jalapeño. Then, stir in taco seasoning, water, and drained and rinsed beans. Turn heat to low to keep warm.
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Press crescent rolls onto a large baking sheet.
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Bake crescent roll for 5 minutes.
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Heat refried beans in the microwave while crescent roll bakes. Stir.
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Remove cresent roll from oven.
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Carefully, spread warmed refried beans onto cresent roll.
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Spread Rico's cheese sauce onto the refried beans.
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Sprinkle beef mixture on top of the cheese sauce.
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Return pan to the oven and bake for 15 to 18 minutes.
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When crust has browned, remove from the oven and top with the grated cheddar cheese.
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Return to the oven to melt the cheese-about 2-3 minutes.
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Remove from oven and top with shredded lettuce and diced tomaotes.
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Serve with salsa and sour cream-enjoy!
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