Taco Pizza
A pizza with a refried bean base, spiced beef, melted cheese and cold lettuce, tomato and tortilla chips, baked for 20 minutes.
Photograph credit: Taco pizza from Casey's General Store by Junk Food Living · CC BY 2.0 · Wikimedia Commons
Make Ahead and Storage
Best eaten fresh. Keeps for 2 days in the fridge without the cold toppings.
How to Make Taco Pizza
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Heat the oven to 220°C / 430°F. Brown the beef in a pan for 6 minutes. Stir in the taco seasoning and water and simmer for 4 minutes until dry.
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Spread the refried beans over the pizza base, leaving a 2 cm border.
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Scatter over the beef and the cheddar.
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Bake for 20 minutes until the cheese bubbles and the edge is crisp.
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Top with the lettuce, tomatoes, tortilla chips, soured cream and salsa and serve at once.
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A Few Pointers
- Cook the beef dry so the base stays crisp.
- Add the cold toppings after baking.
- Warm the refried beans so they spread easily.
Why the Method Is What It Is
Game night, a birthday table or a Friday with four hungry people: taco pizza fits all of them. Instead of tomato sauce the base is spread with refried beans, then topped with seasoned beef and cheese, and it comes out of the oven to be piled with cold, crisp taco toppings. Cold toppings finish it.
Brown the beef with the seasoning and let the liquid cook away; a wet filling makes the base soggy. Spread the refried beans in a thin layer to the edge, scatter the beef and cheese over it, and bake until the cheese melts and the crust is crisp. Add the cold toppings after baking, not before. Hot lettuce wilts into a damp mess, but cold lettuce on hot cheese is the point of the dish.
Finish with shredded lettuce, diced tomato, a scatter of crushed tortilla chips, a spoonful of soured cream and salsa. Cut the pizza while the cheese is still molten and eat it with a napkin. Eat it hot.
Serving Ideas
Guacamole · Pickled jalapeños · Lime wedges · Cold beer
Sides from the same cuisine on this site: Philadelphia Soft Pretzels, Boston Baked Beans, 3 Ingredient Biscuits.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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