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Taco Pizza is a fun way to turn taco night into pizza night. A traditional crust gets topped with taco meat, cheese, queso, tortilla chips, lettuce, sour cream and salsa. The toppings are of course optional, and you can add whatever you like! Taco pizza is a dish I was unfamiliar with until my husband told me about his fondness for it when he was a kid. It was his favorite option at the all-you-can-eat Pizza Hut buffet. I got to try this phenomenon as an adult and let me tell you, I was underwhelmed. However, in the name of nostalgia I recreated it. But a much, MUCH better version.
The taco meat is not just any ordinary taco meat. It’s a variation of my beef and chorizo empanada meat mixture and it’s to die for. Lean ground beef and chorizo get cooked together along with onions, garlic, canned green chiles, tomato paste, chipotle sauce and an array of seasoning. The tomato paste brings a slight sweetness to the meat which compliments the heat. The depth of flavor cannot be overstated. The meat is the real star of this dish and when paired with the cheese, crunch of the salty chips, cool sour cream and sweet salsa it’s perfection.
For the crust I use a Pillsbury refrigerated pizza crust. Once unrolled you’ll have to coax it to stretch out. Be patient and gently work the dough from the middle out. I like to get both hands under it, curl my fingertips and move my hands up, down and out. Stretch to the size of a half sheet pan (18″ x 13″). The dough needs a head start in the oven. Let that cook for ten minutes before adding on the queso, cheese and taco meat. Once out of the oven for a second time top with the remaining toppings of crushed tortilla chips, lettuce, sour cream and salsa. I recommend Garden Fresh sweet onion salsa because it complements the meat well.
For more Taco Tuesday worthy recipes check out my cheesy chicken enchiladas, birria tacos, or southwest chicken chimichangas.
Taco Pizza
Ingredients
- 1 refrigerated pizza crust Pillsbury
- 1 c store bought queso
- 8 oz Monterey jack cheese shredded
- 2 c lettuce chopped
- 2 big handfuls tortilla chips crumbled
- 1 c salsa Garden Fresh sweet onion
- sour cream
Taco Meat
- 1 lb lean ground beef 93% lean
- 1 lb chorizo
- 1 onion diced
- 6 cloves garlic minced
- 4 oz can green chiles (small can)
- 2 tbsp tomato paste Cento
- 4 oz canned chipotle sauce
- 2 tsp garlic powder
- 2 tsp cumin
- 3/4 tsp cayenne
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
Instructions
- Preheat oven to 400 degrees
- Break up lean ground beef and chorizo together in a pan set on medium heat.
- Add a diced onion, stir and cook for 8 minutes.
- Sop up extra fat with paper towels.
- Add minced garlic and canned green chiles., stir. Cook for 2-3 minutes.
- Add seasoning, tomato paste and canned chipotle sauce. Stir. Turn to medium low heat and cook for 30 minutes. Stir often. If the meat dries out and is sticking to the pan, add 1/2 cup water.
- Unroll the pizza crust. Get your hands underneath it and gently coax it to stretch out to fit a half sheet pan (18x13")
- Bake for 10 minutes.
- Pour queso on the crust. This acts as the sauce. Spread out.
- Spread half the shredded cheese on top of the queso.
- Top the cheese with as much taco meat as you'd like. There will most likely be leftover meat.
- Top the meat with the rest of the shredded cheese.
- Bake for 10 minutes.
- Cut into 12 pieces.
- Top with crushed tortilla chips, lettuce, sour cream and salsa.