Easy Taco Pizza Recipe

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Want to try something totally new and delicious for taco Tuesday? This recipe for Easy Taco Pizza is creative and so fun to make. It’s a family-friendly dinner that combines two popular foods and turns it into a flavorful fusion meal! Plus, it takes around 30 minutes to make.

Taco Pizza in a pan

A Fun Twist on a Classic

Who knew that combining Mexican and Italian cuisine could taste so good? We regularly have both taco night and pizza night in our house, and while we love it, I admit that it can get boring. So, the idea of a taco pizza was intriguing for both the kids and me.

It’s super customizable, so you can add or omit toppings as you see fit. You can also make different kinds every time you make it! Versatile meals are always a hit in our house since it seems like everyone enjoys different things. So naturally, this homemade taco pizza recipe has made its way into our meal rotation.

taco pizza with lettuce, tomatoes and cheese on cutting board

What is Taco Pizza?

It’s very simple – you make a pizza with toppings you would use for tacos! In this recipe, you prebake the crust and then add the toppings on top as if it were a taco shell or tortilla. That’s it!

Watch The Recipe Video!

What You’ll Need to Make This Taco Pizza Recipe

These are the base ingredients you will need to make this recipe. Below you will find some of our recommendations for variations!

  • Refrigerated crescent rolls
  • Cream cheese – Leave it out at room temperature for about 30 minutes to soften.
  • Sour cream – you’ll combine this with the cream cheese to give the perfect flavor and extra creaminess.
  • Ground beef – Browned and drained, then combined with the taco seasoning.
  • Taco seasoning – store-bought is fine to use, but we have the best homemade taco seasoning and once you try it, you’ll never buy store bought again!
  • Cherry tomatoes – I love the sweetness of these tomatoes.
  • Shredded cheese – we prefer cheddar, but Monterey Jack or Mexican blend would work as well.
  • Shredded lettuce
ingredients needed to make taco pizza

How to Make Homemade Taco Pizza

There is very little involved with making this recipe. It’s so quick and easy, making it a great choice for dinner after a long or busy day.

  • Prep the Oven. Preheat your oven to 375 degrees F.
  • Get the Dough Ready. Unroll your crescent dough onto a cookie sheet. Make sure to pinch close the perforations and press out the dough enough to fill the pan.
  • Bake. Bake the crescent dough for about 8-10 minutes. It should be fully cooked and golden brown before you remove the pan from the oven.
  • Make Sauce. The “sauce” consists of cream cheese and sour cream. Mix them in a medium bowl while the crust is baking.
  • Cook Beef. Brown your ground beef and then drain the fat. Add in your taco seasoning and water (according to the package directions). Allow it to simmer for about 3-5 minutes to cook down the water.
  • Cool the Crust. Let the crust cool for about 5 minutes when it comes out of the oven. You don’t want the toppings.
  • Add Toppings. Spread the cream cheese and sour cream mixture evenly on the crust. Add ground beef next. Sprinkle shredded cheese, tomatoes, and shredded lettuce on top to finish.
  • Serve. Slice into evenly sized pieces and serve.
taco pizza cut and on serving spatula

Substitutes and Variations

These are our suggestions for substitutions if you feel like switching up parts of this homemade taco pizza recipe.

  • Cheese. You can use any shredded cheese you prefer for the taco pizza recipe. Some of our favorites include cheddar, fiesta or taco blend, and Monterey jack.
  • Tomatoes. Instead of cherry tomatoes, you can also slice grape tomatoes. I also love diced tomatoes on the vine or beefsteak tomatoes as well.
  • Beef. Replace the ground beef with ground turkey or chicken for a leaner protein.
  • Crust. I love how flaky the crescent roll dough gets and it bakes fast. However, you can use pizza dough for this recipe as well.

Here are extra toppings you can add to your slices!

  • Hot sauce
  • Fresh chopped cilantro
  • Jalapeno slices
  • Salsa
  • Pico de gallo
  • Avocado or guacamole
  • Black olives
taco pizza cut into square with lettuce, cheese and tomatoes on top

Hot to Store and Reheat Leftovers

You can store extra taco pizza in your refrigerator for up to 3 days. I recommend that you only put toppings on what you plan to eat since reheating with toppings isn’t possible. It will destroy the texture and flavor. Store beef and cream cheese/sour cream sauce separately and add when ready to eat. Reheat the crescent roll crust in the oven for about 5-7 minutes at 350 degrees F. Allow 5 minutes to cool, and then assemble as usual!

More Recipes Inspired by Pizza and Tacos

Taco Pizza Feature
5 from 1 vote

Taco Pizza

Looking for a delicious fusion of two of your favorite foods? Try our Taco Pizza! With a fluffy crescent crust, sour cream mixture, taco beef, cheese and all your favorite toppings, a family favorite.
Servings: 8 people
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes


  • 2 8 ounce refrigerated crescent rolls
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 pound ground beef
  • 2 tbsp taco seasoning (1 envelope)
  • 1 cup cherry tomatoes sliced
  • 2 cups shredded cheese
  • 1 cup shredded lettuce


  • Preheat the oven to 375 degrees.
  • Unroll the crescent dough and press out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
  • While the crescent dough is baking, mix the softened cream cheese and sour cream together until completely smooth using a whisk. Set aside.
  • Cook the ground beef and drain. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
  • When the crescent roll crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the cream cheese mixture over the crescent crust. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, cheese, and tomatoes.
  • Cut into serving-size pieces and serve immediately or store in the refrigerator to serve later.

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Calories: 391kcal | Carbohydrates: 5g | Protein: 19g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 367mg | Potassium: 301mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 5mg | Calcium: 212mg | Iron: 1mg


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