Easy Taco Pizza

by Sabrina Snyder

Published on

17 Comments

5 from 7 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 and easy weeknight meal with crescent roll crust, sour cream, taco meat, lettuce, cheese tomato and olives in just 30 minutes!

Looking for an easy family-friendly recipe using leftover taco meat (made with homemade taco seasoning)? You’ll also love this Taco Salad, Cheesy Taco Pasta, Taco Stuffed Shells or if you love taco flavors in general you’ll love this Taco Soup too.

Taco Pizza Recipe Taco Pizza

This recipe is also a fun and easy game day snack and can be made as an appetizer. You can cut the pieces into squares 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.

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.

You don’t need a pizza pan for this recipe either, a standard baking sheet is the perfect size for this crescent dough.

taco pizza topping ideas:

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

More Mexican Pizza Recipes:

  • Chicken Fajita: ground chicken tacos, fajitas vegetables, sour cream and cheese with cilantro
  • Nachos: ground beef, refried beans, nacho cheese sauce and hot sauce
  • Carnitas: shredded pork, white onions, salsa
  • Taco Calzones: Cut them into squares and fill and bake them as taco pockets (just don’t put the lettuce inside).
  • For a non Mexican Pizza option you can of course make a Pepperoni Pizza using pepperoni, marinara or pizza sauce, Italian seasoning, mozzarella cheese

Taco Pizza Recipe

Tips for Crescent Pizza:

  • Do not stretch the crescent dough, if it gets too thin it will be like a cracker instead of being chewy.
  • 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 the seams back together or buy the sheets instead.
  • Instead of ground beef you can use ground chicken or ground turkey too to lighten the recipe up too.

Taco Pizza Recipe Shape Variations

  • 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 Recipe: 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.

More Game Day Recipes

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
Taco Pizza Recipe
PrintRate

Ingredients
 

  • 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)

Instructions

  • 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 10x14 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.

Nutrition

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

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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.

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. 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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Comments

  1. 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

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

    Reply

  8. 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

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

    Reply