Easy Taco Pizza

by Sabrina Snyder

Last Update:

19 Comments

4.88 from 8 votes
4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Easy Taco Pizza is a quick weeknight meal made easy with crescent roll crust, and classic taco toppings. So fun and ready in just 30 minutes!

Looking for an easy family-friendly recipe using leftover taco meat? This is a great option! You’ll also love my Taco Salad, Cheesy Taco Pasta, and Taco Stuffed Shells.

Square of taco flatbread

Sabrina’s Taco Pizza Recipe

Easy Taco Pizza is as quick as rolling out a can of crescent dough but you can absolutely use my recipe for Homemade Pizza Dough in its place and make a truly Homemade Taco Pizza. Bake the pizza crust for the same amount of time as directed below, then add the toppings.

Recipe Card

Dinner, then Dessert

Easy Taco Pizza Recipe

Easy Taco Pizza is a quick weeknight meal made easy with crescent roll crust, and classic taco toppings. So fun and 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
Square of taco flatbread
PrintRate

Ingredients
 

  • 1/2 pound ground beef (85/15)
  • 1 tablespoon taco seasoning
  • 1/4 cup water
  • 1 can crescent roll 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)

Instructions

  • Preheat the oven to 375 degrees.
  • Cook the beef in a medium skillet until well browned and drain the fat.
  • Mix your taco seasoning in the water, add it to the drained beef and cook until the water has evaporated, stirring well.
  • Grease a 10×14-inch 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, cheese, and olives.

Nutrition

Calories: 542kcal | Carbohydrates: 28g | Protein: 21g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1171mg | Potassium: 335mg | Fiber: 2g | Sugar: 8g | Vitamin A: 979IU | Vitamin C: 5mg | Calcium: 259mg | Iron: 2mg

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Table of Contents

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Tips and Tricks

  • Do not stretch the crescent dough, if it gets too thin it will be like a cracker instead of chewy dough.
  • Make the first layer something less watery if possible, like refried beans, cream cheese, or sour cream instead of salsa.
  • If the crescent roll dough has triangles that are torn apart take the time to press and pinch the seams back together.
  • Instead of ground beef, you can use ground chicken or ground turkey to lighten up the recipe.

Topping ideas

  • Beans: Try topping the pizza with refried beans, black beans, or pinto beans for some added texture and flavor.
  • Sauces: Use your favorite hot sauce, salsa, queso, or avocado crema on the taco pizza.
  • Fresh Veggies: You can add any fresh veggies you like on top of the pizza like peppers, onions, green onions, or jalapeños. They’ll also bring crunch and flavor to the table!
  • Crunch: More ideas to bring the crunch, you could crumble tortilla chips or your favorite flavor of Doritos on the pizza.

Variations

  • Taco Roll Ups: Spread refried beans, taco meat and cheddar cheese over the crescent dough, then roll. Using kitchen twine, cut into rolls into 3- or 4-inch pieces, then place side up and bake for 18-20 minutes.
  • Taco 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: Put the pizza dough into a cake pan and bake it then layer the ingredients in and slice it.
  • Taco Calzones: Cut the dough into squares, fill half with your taco fillings of choice (avoid lettuce), fold the other half over and pinch the edges together. Cut a slit in the top for the steam to escape and bake according to package directions.
  • Chicken Fajita: Use ground chicken, fajita vegetables, sour cream, cheese, and cilantro as the toppings to create a fajita-inspired pizza.
  • Nachos: Top the dough with refried beans, ground beef, nacho cheese, and hot sauce for a fun nacho-style pizza.
  • Carnitas: The pizza dough makes a great base for carnitas. Top with onions and salsa for simplicity, or add on all your favorite toppings.

More Crescent Roll Dough Recipees

Cheesy Beefy Taco Crescent Roll Pizza

These photos were used in previous versions of this post:

Taco-inspired Pizza Recipe
Slice of Taco Crescent Dough 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Author does not tell you the oven temperature. I baked it according to container directions, even precooked dough for less time than instructed on package. Crust was slightly burned so next time I will have to reduce oven temp and baking time.

    Reply

    1. Thank you for pointing out our oversight Don. The recipe card has been updated to Bake at 375 degrees. Appreciate you taking the time and thank you for the kind review.

      Reply

  2. The taco pizza looked very tasty. I plan on making the taco pizza very soon and have some friends over and share the taco pizza.

    Reply

  8. What an easy dinner for my kids to help out with making. I’m doing this for our next Taco Tuesday night, thanks.

    Reply

  9. This looks delish! I like how you used the cresent rolls for dough. It gives it a legit pizza look. My husband makes a similar dish but he uses baked tortillas and you don’t get that crust feel. Can’t wait to try it.

    Reply

  10. What a fun & delicious appetizer or entree. Do I use the temp indicated on the crescent dough can for this recipe?

    Reply