Try this Mexican Taco Pizza for a weeknight combo dinner sure to please anyone in your family who enjoys Mexican food or pizza! Made with a homemade pizza crust and sauce, then topped with refried beans, taco meat, lettuce, and more.
Mexican Taco Pizza was Popular in the 1970’s and 80’s.
When I was a girl, my mom and I made Mexican Pizza from a Crisco Cookbook my grandma gave me. I recently found that recipe in the very worn cookbook. Published in 1978, with a note from my grandma, dated 1982.
You can actually still buy this vintage cookbook on Ebay, Etsy, or even on Amazon (affiliate link). I used this cookbook many times in our early marriage. It has especially good instructions for cutting up a whole chicken–if you’re interested!
See more Pizza Recipes.
I also remember finding Fiesta Taco Pizza on Pizza Hut menus (1979-1988), but I don’t know if this is still possible. If so, it would be located under specialty pizzas, such as my Chicken Ranch Pizza, or Barbecue Beef Pizza. Before making this recipe, I reviewed the ingredients and instructions from my old cookbook, and made a few changes. I hope you will enjoy this recipe as much as I do.
Ingredients for Mexican Taco Pizza
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Buy Now → Instructions For Making This Recipe
For each step below, gather the ingredients so you have everything close at hand on the counter or table. First you’ll need the dough ingredients.
Prepare the Pizza Dough
In a large mixing bowl, combine the all-purpose flour, 3 tablespoons yellow cornmeal, instant yeast, granulated sugar, and kosher salt. Add in the warm water and extra virgin olive oil.
Mix until incorporated, then knead by hand or kneading hook for 4-5 minutes, until a nice dough forms that is smooth and elastic. Form into a ball and place in a large greased bowl. Cover and allow to rise for 30 minutes until nearly doubled.
Tear off a sheet of parchment paper about 17″. Spray it with baking spray. Sprinkle the parchment paper with the remaining 2 tablespoons cornmeal.
Using a rolling pin or your fingers, press the dough into a circle, approximately 15″. Place the dough on the parchment paper and continue pressing the dough to fit, being careful not to touch the outer edges of the dough.
Cover with a clean kitchen towel, and allow the dough to rise for another 20-30 minutes until puffy.
Make the Pizza Sauce
While the dough is rising, go ahead and prepare the pizza sauce. Preheat oven to 425°F along with a baking stone on the next to lowest rack.
In a small saucepan, mix together the petite diced tomatoes, minced garlic, granulated sugar, Italian seasoning, kosher salt, and freshly ground black pepper.
Sometimes, I use crushed tomatoes for a smoother sauce, depending on my mood. Both are equally good. Your choice!
Bring the sauce to a boil and then reduce heat. Simmer uncovered stirring frequently for 25-30 minutes until it has reduced and thickened.
Cook the Taco Meat and Refried Beans
Using a Chef’s knife and cutting board, dice the sweet onion and green bell pepper. In a small skillet, brown the ground beef over medium high heat. Add the diced sweet onion and green bell pepper to the meat and allow to cook until tender. Season the ground beef with taco seasoning, and water. Simmer on low until the water is nearly gone, about 12-15 minutes.
While the meat is simmering, prepare the refried beans. Place refried beans in a large microwave safe bowl. Stir in dried minced onion, freshly ground black pepper, garlic powder, and onion powder. Mix well. Heat in microwave for about 3-4 minutes until warmed through.
Assemble the Pizza
Before assembling the pizza, shred the pepper jack cheese, using a coarse or medium grater.
If desired, you may substitute Colby Jack, or Cheddar for the Pepper Jack Cheese. Use whatever you have in the refrigerator!
Transfer the risen pizza dough to the hot baking stone and bake in preheated oven for 5 minutes to help ensure the crust stays crisp under all the toppings.
Next, begin assembling the pizza by brushing 1-2 tablespoons of extra virgin olive oil over the top of the crust, followed by the refried beans. Spread the beans to within 1″ of the edges. After that, spoon the browned meat mixture over the beans, and then the pizza sauce. For even more toppings, you may add optional sliced jalapenos and/or sliced ripe olives, if desired.
You may opt not to use the full amount of these ingredients, depending on how thick you want the layers. Sometimes I use it all, other times, I don’t. You may serve the excess sauce for dipping, or add the meat/bean mixture to another Mexican dish, such as burritos, so there is no waste.
Bake in 425°F oven for 7-8 minutes.
Once the crust is lightly browned, sprinkle the grated cheese over the pizza. Bake one last time for a final 7-8 minutes until the crust is darkly browned and the cheese is golden. Transfer pizza with pizza peel to a serving tray and allow to cool for 5 minutes before slicing.
A Few Time Saving Steps
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While I don’t actually use any of these items, I know there are many who appreciate ways to save time in preparation. A few simple time-saving steps for this pizza are:
Add Toppings Before Serving
Slice pizza into 8-10 pieces with a rocking pizza cutter or pizza wheel cutter. Serve warm on pizza trays.
Serve Mexican Taco Pizza slices with shredded lettuce, lime crema (see my Recipe Here), and salsa or hot sauce. This recipe will serve 4-6 people.
Store leftovers in a covered container and refrigerate for up to 3 days. Reheat leftovers in 350°F oven for 5-8 minutes until heated through.
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Mexican Taco Pizza
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Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 5 tablespoons cornmeal (divided)
- 1 tablespoon instant yeast
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 3/4 cup warm water
- 2 tablespoons extra virgin olive oil
Pizza Sauce
- 15.5 oz petite diced tomatoes or crushed tomatoes
- 1 tablespoons minced garlic
- 2 teaspoons granulated sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Taco Meat and Refried Beans
- 1/2 pound lean ground beef or ground venison
- 1/4 cup green bell pepper (diced)
- 1/4 cup sweet onion (diced)
- 2 teaspoons taco seasoning (See My Recipe Here)
- 1/3 cup water
- 15.5 oz refried beans
- 1 tablespoon dried minced onion
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Toppings
- 2 tablespoons extra virgin olive oil
- 1/4 cup sliced jalapenos (optional)
- 1/4 cup sliced black olives (optional)
- 8 oz Pepper Jack Cheese (or Colby Jack Cheese)
- 2 cups lettuce (shredded)
- 1/3 cup sour cream or lime crema (See my recipe for Lime Crema Here.)
- 1/3 cup taco sauce or salsa
Instructions
- For each of these steps, gather the ingredients so you have everything close at hand on the counter or table
Prepare the Pizza Dough
- In a large mixing bowl, combine 2 cups all-purpose flour, 3 tablespoons yellow cornmeal, 1 tablespoon instant yeast, 2 teaspoons granulated sugar, and 1 teaspoon kosher salt. Add in 3/4 cup warm water, and 2 tablespoons extra virgin olive oil.
- Mix until incorporated, then knead by hand or kneading hook for 4-5 minutes, until a nice dough forms that is smooth and elastic. Form into a ball and place in a large greased bowl. Cover and allow to rise for 30 minutes until nearly doubled.
- Tear off a sheet of parchment paper about 17″. Spray it with baking spray. Sprinkle the parchment paper with the remaining 2 tablespoons cornmeal.
- Using a rolling pin or your fingers, press the dough into a circle, approximately 15″. Place the dough on the parchment paper and continue pressing the dough to fit, being careful not to touch the outer edges of the dough.
- Cover with a clean kitchen towel, and allow the dough to rise for another 20-30 minutes until puffy.
Make the Pizza Sauce
- Preheat oven to 425°F along with a baking stone on the next to lowest rack. In a small saucepan, mix together 15.5 oz petite diced tomatoes or crushed tomatoes, 1 tablespoons minced garlic, 2 teaspoons granulated sugar, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Bring the sauce to a boil and then reduce heat. Simmer uncovered stirring frequently for 25-30 minutes until it has reduced and thickened.
Cook the Taco Meat and Refried Beans
- Using a Chef’s knife and cutting board, dice 1/4 cup green bell pepper. and 1/4 cup sweet onion.
- In a small skillet, brown 1/2 pound lean ground beef or ground venison over medium high heat. Add the diced sweet onion and green bell pepper to the meat and allow to cook until tender. Season the ground beef with 2 teaspoons taco seasoning, and 1/3 cup water. Simmer on low until the water is nearly gone, about 12-15 minutes.
- Place 15.5 oz refried beans in a large microwave safe bowl. Stir in 1 tablespoon dried minced onion, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well. Heat in microwave for about 3-4 minutes until warmed through.
Assemble the Pizza
- Before assembling the pizza, shred 8 oz Pepper Jack Cheese, using a coarse or medium grater.
- Transfer the risen pizza dough to the hot baking stone and bake in preheated oven for 5 minutes to help ensure the crust stays crisp under all the toppings.
- Next, begin assembling the pizza by brushing 2 tablespoons extra virgin olive oil over the top of the crust, followed by the refried beans. Spread the beans to within 1″ of the edges. After that, spoon the browned meat mixture over the beans, and then the pizza sauce. For even more toppings, you may add optional 1/4 cup sliced jalapenos and/or 1/4 cup sliced black olives, if desired.
- Bake in 425°F oven for 7-8 minutes.
- Once the crust is lightly browned, sprinkle the grated cheese over the pizza. Bake one last time for a final 7-8 minutes until the crust is darkly browned and the cheese is golden. Transfer pizza with pizza peel to a serving tray and allow to cool for 5 minutes before slicing.
Add Toppings Before Serving
- Slice pizza into 8-10 pieces with a rocking pizza cutter or pizza wheel cutter. Serve warm on pizza trays.
- Serve Mexican Taco Pizza slices with 2 cups lettuce (shredded), 1/3 cup sour cream or lime crema, and 1/3 cup taco sauce or salsa. This recipe will serve 4-6 people.
I hope you will enjoy this Mexican Pizza recipe as much as we do!