Sheet Pan Taco Pizza made with pizza dough, refried beans, salsa, seasoned ground beef, Monterey Jack, cheddar cheese, and fresh taco toppings.

I don’t know about you, but there are nights when deciding what to cook feels harder than actually cooking. You’re hungry, a little cranky, and suddenly every option feels wrong. Tacos sound good. Pizza sounds good. Standing in front of the fridge questioning your life choices? Less good. Sound familiar?

That’s exactly how this Sheet Pan Taco Pizza came into my life. I wasn’t trying to invent anything. I just didn’t want to choose. I had pizza dough already thawed, taco ingredients half-prepped, and absolutely zero patience left in my body. So instead of picking one, I mashed the ideas together and hoped for the best. Not exactly a confident moment.

But then it came out of the oven. Crispy edges. Melty cheese. Taco-seasoned beef that smelled way better than it had any right to. And I remember thinking, Okay… this might actually be a thing. I took a bite straight off the pan (because obviously) and laughed a little. Because it worked. Like, really worked.

Now Sheet Pan Taco Pizza is my go-to when I want something fun, comforting, and not even remotely serious. It’s the dinner equivalent of sweatpants — reliable, comforting, and zero judgment.

Why you’ll Love this Sheet Pan Taco Pizza?

What makes Sheet Pan Taco Pizza so good isn’t that it’s fancy — it’s that it doesn’t try to be. It’s not pretending to be authentic Mexican food or traditional pizza. It’s just doing its own thing, and honestly, that confidence goes a long way.

The sheet pan gives you those golden, crispy edges that people fight over without admitting it. The refried beans create this creamy layer that keeps everything from drying out (I was skeptical at first too, not gonna lie). And the fresh toppings on top? That cold crunch against the warm, cheesy base is what makes every bite interesting instead of boring.

I’ll admit, I wasn’t sure everyone would love it the first time I served it. Taco pizza can sound a little… chaotic. But every time, plates come back empty. And usually with someone asking, “So… what exactly is this?” Which feels like a win.

Ingredient Notes

Sheet Pan Taco Pizza doesn’t need a lot of explaining, but a few things are worth mentioning.

• Pizza Dough – Store-bought is totally fine. Just give it time to rest so it doesn’t fight you.
• Refried Beans – This is the secret layer. Creamy, rich, and surprisingly essential.
• Salsa – Use one you actually like eating by the spoonful. It’s doing a lot of work here.
• Ground Beef – Seasoned simply. No need to go wild.
• Chicken Stock – Just a splash keeps the beef juicy instead of crumbly and sad.
• Cheese – Monterey Jack melts beautifully, cheddar brings sharpness. Together, they get along.
• Fresh Toppings – These are not optional in my opinion. They balance everything.

How to Make Sheet Pan Taco Pizza?

1. Start by preheating your oven to 450°F and lightly greasing a half-sheet pan. Stretch the pizza dough to fit the pan. If it snaps back, let it rest for about 20 minutes. Dough has opinions. We respect that.
2. While the dough relaxes, cook the ground beef with chicken stock, chili powder, and cumin until fully cooked. Drain off the excess fat and set it aside. This step smells really good, which is always reassuring.
3. Now comes the layering — and honestly, this is where Sheet Pan Taco Pizza really shines. Spread the refried beans evenly over the dough, followed by the salsa. Add the beef, then cover everything with both cheeses. It won’t look pretty yet, and that’s fine. Trust the process.
4. Bake for 12–15 minutes until the cheese is bubbly and the crust is crisp around the edges. Let it cool just a bit, then pile on the lettuce, tomatoes, onions, jalapeños, and cilantro. Serve with sour cream for dipping or drizzling — I usually do both because commitment is hard.

Storage Options

If you do have leftovers, Sheet Pan Taco Pizza keeps well in the fridge for about two days. Store the slices in an airtight container and keep the fresh toppings separate if you can.

Reheat in the oven or a skillet to keep the crust crisp. The microwave works too, but it softens the crust — still good, just different vibes.

Variations & Substitutions

This recipe is very forgiving, which is probably why I love it.

• Swap ground turkey or chicken for beef.
• Use black beans or pinto beans instead of refried beans.
• Add corn, olives, or peppers to the baked layer.
• Make it spicy with hot salsa or extra jalapeños.
• Use gluten-free pizza dough if needed.

It’s one of those “use what you’ve got” dinners, and those are usually the best ones.

What to Serve with Sheet Pan Taco Pizza?

Honestly? This can be the whole meal. But if you want something extra, tortilla chips with guac, a simple salad, or even just more sour cream on the side works perfectly.

It’s also great for game nights, casual get-togethers, or those nights when everyone ends up hovering around the kitchen anyway.

FAQ:

Can I prep this ahead of time?
You can prep the beef and toppings ahead, but bake it fresh for best texture.

Does the crust get soggy?
Surprisingly, no. The high oven temp keeps it crisp.

Can I freeze it?
The baked base freezes fine, but add fresh toppings after reheating.

Is this kid-friendly?
Very. Just let everyone customize their slice.

If you’ve ever stood in the kitchen unable to choose between tacos and pizza, this Sheet Pan Taco Pizza is your permission slip to stop choosing.

If you make it, tell me — did the crispy edge pieces disappear first at your house too?

Sheet Pan Taco Pizza

Sheet Pan Taco Pizza features pizza dough layered with refried beans, salsa, seasoned ground beef, and melted cheeses, finished with fresh taco-style toppings for a bold, satisfying dinner.

Print Pin Rate

Course: Main Course

Cuisine: American, Tex-Mex

Keyword: Sheet Pan Taco Pizza

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Servings: 4

Ingredients

Pizza Base

• 1 lb pizza dough
• 1 cup store-bought salsa
• 1 cup refried beans
• 1 lb ground beef
• ¼ cup chicken stock
• 1 tablespoon ground chili powder
• 2 teaspoons ground cumin
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Toppings

• 2 cups shredded lettuce
• 2 cups diced tomatoes
• ½ cup diced white onion
• ¼ cup chopped fresh cilantro
• ½ cup mild pickled jalapeños
• Sour cream for serving

Instructions

• Preheat the oven to 450°F (232°C). Lightly grease a half-sheet pan with olive oil.
• Roll the pizza dough on a lightly floured surface until it matches the size of the prepared sheet pan. Transfer the dough to the pan and allow it to rest for 20 minutes to prevent shrinking.
• In a skillet over medium heat, cook the ground beef with the chicken stock, chili powder, and cumin until fully cooked. Drain excess fat and set aside.
• Evenly spread the refried beans over the pizza dough, followed by the salsa.
• Distribute the cooked beef evenly over the sauce layer, then top with Monterey Jack and cheddar cheeses.
• Bake for 12–15 minutes, or until the crust is fully cooked and the cheese is melted and lightly browned.
• Remove from the oven and garnish with lettuce, tomatoes, onion, cilantro, and jalapeños. Serve warm with sour cream on the side.

Notes

To make this recipe gluten free, substitute the pizza dough with a certified gluten-free pizza crust or homemade gluten-free dough. Verify that the salsa, refried beans, spices, and chicken stock are labeled gluten free, as formulations may vary by brand.