Easy Taco Pizza

4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes

Easy Taco Pizza is a quick weeknight meal with taco fillings on a crescent roll crust -ready in just 30 minutes!

Looking for an easy Family-Friendly Recipe using leftover taco meat? If so, you’ll also love this amazing  Taco Salad, delicious Cheesy Taco Pasta, and these filling Taco Stuffed Shells 

Taco Pizza Recipe

Easy Taco Pizza with golden brown crust and your favorite taco toppings is a fun and easy game day snack and can be made as an any-time appetizer. You can cut the pieces into squares using a pizza cutter and serve them as pizza tacos. You can even use the ingredients to create a quick Seven Layer Dip substitute and cook the dough into sticks that you’ve brushed with a bit of olive oil and sprinkled with garlic powder or taco seasoning and bake it into slices then use it as a dip.

Making this recipe is as quick as rolling out a can of crescent dough and layering taco fillings. If you want to make your own pizza dough, you can try but you can absolutely use this easy recipe for Homemade Pizza Dough recipe in its place and make a truly Homemade Taco Pizza. If you use it, bake the pizza crust for the same amount of time as directed below.

As a side note, you don’t need a pizza pan for this recipe either, a standard baking sheet is the perfect size for this crescent dough. And if you’re really in the mood, try making the taco meat with Homemade Taco Seasoning mix. 

How to Make Easy Taco Pizza

Pizza night has never been so much fun, or so easy to do for your next weeknight dinner or party! Check out these steps on how to make a delicious Taco Pizza! 

  • Taco Pizza Crust: Get the crust cooked first. Do not stretch the crescent dough, if it gets too thin it will be like a cracker instead of being chewy. If the crescent roll dough has triangles that are torn apart take the time to press the seams back together or buy the sheets instead.
  • Taco Filling: After the pizza dough is cooked, heat the layers, like beans and meat, and cover the pizza dough! Make the first layer something less watery if possible like refried beans, cream cheese or sour cream instead of salsa.
  • Taco Topping: Then add the fresh toppings on top of the beans and ground beef mixture. Serve and enjoy! 

More Yummy Taco Meals

Frequently Asked Questions

What does Taco Pizza have on it?

We love this recipe because it tastes just like a taco, except it’s baked on top of pizza crust. So it can have whatever you love to put on your tacos! 

Can I make this Taco Pizza gluten free? 

Yes, absolutely! Simply switch out the dough for a gluten-free wheat version, or other alternative pizza crust. 

Which cooking temperature should I use for my dough? 

Bake your dough at 375 degrees F. If you buy a dough that has a different cooking temperature, you can cook it according to the instructions on the package because the dough will be cooked first, then the layers added later.

Can I make Taco Pizza ahead? 

You can easily make the base layer a day or two in advance if needed. But only refrigerate the base layer of crust, meat and beans. The fresh ingredients like lettuce and sour cream should be added later just before serving as they don’t like to be heated up. 

Taco Pizza Recipe

Key Ingredients in Easy Taco Pizza 

This all-American dish is super yummy and is made with a variety of ingredients that can easily be found at your local grocery mart. Check it out! 

  • Pizza Dough: We’re using a simple Pillsbury pizza crust. You can make your own Pizza Dough if you’d like! 
  • Taco Fillings: Layer your favorite taco toppers. Shredded cheese, shredded lettuce, and sour cream make it oh so good. Olives are optional if the kids don’t like them. 

Taco Pizza Topping Ideas

    • Refried Beans
    • Black Beans
    • Pinto Beans
    • Taco Sauce
    • Crushed Doritos or Tortilla Chips
    • Bell Peppers
    • Salsa
    • Nacho cheese
    • Jalapeños
    • Cream Cheese
    • Chicken/Steak/Shrimp
    • Green Onion

    Variations on Taco Pizza

    Sometimes it’s good to switch up the shapes and sizes, and even fillings! Now you can take one of your favorite foods and make a delicious fusion meal the whole family will love! Check it out! 

    • Meat Substitution: Instead of ground beef you can use ground chicken or ground turkey too to lighten the recipe up too.
    • Taco Pizza Roll Ups: Spread refried beans, taco meat and cheddar cheese over the crescent dough then roll. Using kitchen twine cut into rolls then place side up and bake for 18-20 minutes.
    • Taco Pizza Crescents: Use crescent rolls with half a piece of string cheese (cheddar variety if you can find them), ground beef and other toppings, then roll into the standard crescent shape and bake according to the directions on the crescent dough can.
    • Deep-Dish Taco Pizza: If you Put the pizza dough into a cake pan and bake it then layer the ingredients into it and slice it, you can call it a Taco Pie.
    • Taco Calzones: Cut them into squares and fill and bake them as taco pockets (just don’t put the lettuce inside).
    • Chicken Fajita: This one is yummy with ground chicken, fajita vegetables (bell peppers and onions), sour cream and cheese with a sprinkle of cilantro. 
    • Nachos Style: Teenagers love this one. It’s made with ground beef, refried beans, Nacho Cheese Sauce and hot sauce. 
    • Carnitas Style: Make it with shredded pork, white onions, and salsa. 
    • Regular Pizza: You can of course make a Pepperoni Pizza using pepperoni, marinara or pizza sauce, Italian seasoning, and mozzarella cheese! The choice is yours!

    More Game Day Recipes

    How to Store Easy Taco Pizza 

    • Serve: Serve the Taco Pizza as soon as the layers have been put on. Don’t let it sit out for more than 2 hours.  
    • Store: You can store Easy Taco Pizza in the fridge for up to 3 days. Reheat it in the air fryer or convection oven. It’s best to not reheat lettuce or sour cream. Either let everyone put it on their own pizza, or take it off before storing. 
    • Freeze: Store in the freezer for up to 6 months. You can reheat from frozen on medium heat in the oven or air fryer. Same rule applies here with the lettuce and sour cream as they don’t reheat well.
    Slice of Taco Pizza Crescent Dough Pizza

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    Easy Taco Pizza

    Easy Taco Pizza is a quick weeknight meal with taco fillings on a crescent roll crust -ready in just 30 minutes!
    Yield 4 servings
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine American
    Author Sabrina Snyder


    • 1/2 pound ground beef (80/20)
    • 1 tablespoon taco seasoning
    • 1/4 cup water
    • 1 can Pillsbury crescent dough
    • 1/2 cup sour cream
    • 1 cup lettuce , thinly sliced
    • 1 cup cheddar cheese , finely diced
    • 1 vine tomato , chopped
    • 4 ounces black olives , sliced (equals just over a half cup)


    • Cook the beef in a medium skillet until well browned then mix your taco seasoning in the water and add it to the pan and cook until the water has evaporated, stirring well.
    • Grease a 10×14 or larger sheet pan and unroll the crescent dough into a large rectangle, pressing together any open seams and bake for 12 minutes, remove from the oven and let it cool for 5 minutes.
    • Layer the pizza with sour cream, taco meat, lettuce, tomato, cheddar cheese and olives.


    Calories: 322kcal | Carbohydrates: 3g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 290mg | Potassium: 319mg | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 5.3mg | Calcium: 252mg | Iron: 1.5mg
    Keyword: Crescent Roll Pizza, Taco Pizza
    Easy Taco Pizza Pin 1

    Photos used in a previous version of this post:

    Cheesy Beefy Taco Crescent Pizza

    About the Author: Sabrina Snyder

    Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

    Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

    She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

    She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

    As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

    Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

    As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

    Sabrina lives with her family in sunny California.

    Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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