Dive into the irresistible combination of a classic pizza with all the flavors of a taco! Follow this easy
step-by-step Taco Pizza recipe from Ineskohl Kitchen and indulge in a delightful fusion of flavors_ Perfect
for a quick dinner or lunch!
Ingredients
• 1 refrigerated pizza crust (alternatives: crescent roll dough, biscuit dough or homemade pizza dough)
2 pounds of ground beef
• 2 onions, finely chopped
• 1 can of refried beans
• 1 can of cheddar cheese soup
3 tablespoons taco seasoning blend (or 1 package of your preferred taco seasoning)
• Salt and black pepper, to taste
• Mexican cheese blend, for topping
• Lettuce, shredded, for topping
• Tomatoes, diced, for topping
• Sour cream, for drizzling
• Green onions, chopped, for garnish
Instructions.
1. Preheat the Oven Preheat your oven to 400 degrees Fahrenheit.
2. Prepare the Pizza Crust: Unroll the refrigerated pizza crust onto a parchment paper-lined sheet
pan. Stretch it into a rectangular shape, pinching the edges to create a crust. If you’re making two,
repeat vith the second crust. Pre-bake the crusts in tie oven for 9 minutes or until lightly golden.
3 Cook the Beef: Over medium-high heat, place a skillet and add the ground beef. Break it apart as it
cooks. Add the finely chopped onions, mixing them with the beef until the meat is browned and the
onions are translucent
4 Season the Once browned, push the beef to one side and use paper towels to absorb the
excess grease. Stir in the taco seasoning. If using a homemade blend, adjust salt and pepper
according to your taste.
5. Prepare the Base: Microwave the refried beans for one minute to soften. On half of the pre-baked
pizza crust, spread a thin layer of the refried beans. On the other half, spread a layer of
cheese soup. If making two pizzas, repeat with the second crust
6. Add the Meat: Distribute the seasoned beef and onion mixture evenly over the two pizza hases.
7. Top It Off: Sprinkle a generous amount Of the Mexican cheese blend on top Of nEat_
8. Bake: Put the pizza(s) back into the oven for an additional 8-9 minutes or until the crust is golden
brown and the cheese has melted.
9. Gamish. Once out of the oven, top the pizza with shredded lettuce, diced tomatoes, a drizzle of sour
cream, and sprinkle with chopped green onions.
10. Serve and Enjoy: Cut your taco pizza into slices and enjoy the delightful fusion of taco and pizza
flavors!
Tips:

1. Balancing Moisture: To prevent a soggy crust, avoid too nwch of wet toppings. If you’re
using tomatoes, you might want to deseed them, and if you:re adding salsa, go for a chunkier variety.
2. Wke Ahead: The taco meat can be prepared a day in advance. Store in the fridge and reheat
slightly before adding to the pizza_
3. Cheese Choices: Opt for cheeses that melt well. A combination of cheddar, Monterey Jack, and
mozzarella can be delightful_
4. Boost the Heat: If you love spicy food, consider adding some diced jalapeöos or drizzhng the pizza
with hot sauce before serving.
5. Crust Choices: If you don’t have refrigerated pizza crust, you can make your own dough, or even
use tortillas for a super thin and crispy base_
There you have it — a sinvle yet delicious Taco Pizza to shake up your meattime_ Perfect for when
you’re in the mood for something a httle different, but sbll familiar and comforting
Nutrition (per slice, assuming 8 slices per pizza)
• Calories: 320 kcal
. Protein: 18g
. Total Fat: 16g
• Saturated Fat: 6g
. Trans Fat: Og
• Cholesterol: 50mg
• Total Carbohydrates: 26g
Dietary Fiber_ 2g
• Sugars: 3g
• Sodium: 570mg
Potassium: 250mg
• Vitamin A: 8% DV (Dail•y Value)
• Vitamin C: DV
• Calcium: DV
• Iron: 12%DV