Sheet pan taco pizza made with pizza dough, refried beans, salsa, ground beef, Monterey Jack, and cheddar cheese.
Table of Contents
I’m just going to be honest with you right out of the gate: Sheet Pan Taco Pizza exists because I got tired of choosing. Tacos or pizza? Crunchy or cheesy? Mexican night or pizza night? Some nights you don’t want to debate food philosophy—you just want dinner to work. And this recipe? It works. Loudly. Comfortably. With very few dishes.
The first time I made this taco pizza on a sheet pan, I remember thinking, This might be genius… or it might be chaos. Turns out it was the good kind of chaos. The kind where people hover near the oven, ask too many questions, and suddenly forget their phones because food is happening. Ever had one of those nights?
This sheet pan taco pizza came together on a weeknight where everyone had opinions and I had very little patience. One person wanted tacos. Another wanted pizza. I wanted quiet. So instead of choosing, I combined them and hoped no one complained.
I still remember pulling it out of the oven—cheese bubbling, edges crispy, that unmistakable taco smell filling the kitchen—and thinking, Okay… this might actually be a thing. And it was. One slice in and the room went quiet in that very specific way that only happens when food is hitting exactly right. Now it’s one of those recipes I make when I want dinner to feel fun but not complicated. It reminds me of game nights, casual Fridays, and those evenings when everyone ends up eating on the couch, plates balanced, laughing at something dumb on TV. That’s the energy.
Why you’ll Love this Sheet Pan Taco Pizza?
What makes this sheet pan taco pizza special isn’t just the taco-pizza mashup (although that helps). It’s how practical it is. A sheet pan gives you a crust that can handle layers—beans, salsa, beef, cheese—without collapsing under pressure. The refried beans add creaminess and protect the dough. The beef is seasoned enough to feel familiar but not overpowering. And then the toppings? Added fresh at the end, so you get that hot-and-cool contrast that makes each bite interesting.
Is it traditional? No. Is it delicious? Very. Sometimes that’s enough.
Ingredient Notes
Let’s walk through this like we’re cooking together, not like we’re reading a manual.
- Pizza dough: Store-bought dough is absolutely fine here. Let it rest before stretching or it’ll fight back—and honestly, nobody needs that energy.
- Salsa: Since this replaces pizza sauce, pick one you actually enjoy eating. Mild or medium both work.
- Refried beans: This layer doesn’t get enough credit. It adds flavor and keeps the crust from getting soggy.
- Ground beef: Classic taco filling. Season it well—it’s doing a lot of work here.
- Chicken stock: A little goes a long way. It keeps the beef juicy and helps the spices bloom.
- Chili powder & cumin: Simple, familiar, and exactly what you want for taco flavor.
- Monterey Jack & cheddar: Melty, comforting, and reliable. A solid duo.
- Fresh toppings: Lettuce, tomatoes, onion, cilantro, jalapeños—this is where the taco pizza really comes alive.
How to Make Sheet Pan Taco Pizza?
This isn’t complicated food. It’s smart food.
- Start with the dough.
Preheat your oven to 450°F and lightly grease a half-sheet pan with olive oil. Roll or stretch the dough to fit the pan. If it snaps back, let it rest for about 20 minutes. Dough needs time to chill. We all do. - Cook the beef.
Brown the ground beef in a skillet, drain excess fat, then stir in the chili powder, cumin, and chicken stock. Let it simmer briefly until everything smells right. Set it aside. - Build your layers.
Spread the refried beans evenly over the dough. This is your foundation. Spoon the salsa over the beans—yes, it feels odd the first time. It’s fine. Add the beef mixture, then cover everything with both cheeses. - Bake it.
Bake for 12–15 minutes, until the cheese is melted and the edges are golden. At this point, people will start asking if it’s ready. It probably is. - Finish strong.
Once it’s out of the oven, pile on the lettuce, tomatoes, onion, cilantro, and jalapeños. Slice it up and serve with sour cream on the side—or drizzle it over the top if you’re feeling bold.
Storage Options
Leftover sheet pan taco pizza keeps well in the fridge for up to 3 days. Store it in an airtight container. Reheat in the oven or air fryer so the crust stays crisp. Always add fresh toppings after reheating—no one likes warm lettuce.
Variations & Substitutions
Once you make this once, your brain will start improvising.
- Different protein: Ground turkey, chicken, or plant-based crumbles all work.
- Spicier version: Hot salsa or extra jalapeños turn up the heat.
- Add beans: Black or pinto beans mixed with the beef make it extra hearty.
- Cheese swap: Pepper jack or a Mexican blend changes the mood.
- Vegetarian option: Skip the meat and load up on beans, peppers, and onions.
What to Serve With Sheet Pan Taco Pizza?
It’s filling, but sides never hurt.
- Chips and guacamole: Obvious for a reason.
- Mexican street corn salad: Fresh and slightly tangy.
- Simple green salad: A little balance never hurts.
- Rice and beans: Great if you’re feeding a crowd.
- Cold drinks: Margaritas, soda, or iced tea—pick your vibe.
FAQ
Does taco pizza really need lettuce?
Yes. And it goes on after baking. This matters.
Can I make this ahead of time?
Prep the beef and toppings ahead, but bake it fresh for best results.
Will the crust get soggy?
Nope. The refried beans actually help prevent that.
Is this kid-friendly?
Very. Just keep the jalapeños on the side.
If dinner decisions stress you out just a little (or a lot), this Sheet Pan Taco Pizza might be your new go-to. It’s casual, comforting, and a little chaotic in the best way. If you try it, tell me—did it solve dinner in your house, or did it start a new debate about tacos vs pizza? I’m genuinely curious.
Sheet Pan Taco Pizza
Ingredients
For the Pizza
- 1 lb pizza dough
- 1 cup store-bought salsa
- 1 cup refried beans
- 1 lb ground beef
- ¼ cup chicken stock
- 1 tbsp ground chili powder
- 2 tsp ground cumin
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
For the 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 (230°C). Lightly grease a half-sheet pan with olive oil or baking spray.
- On a lightly floured surface, roll or stretch the pizza dough to fit the prepared sheet pan. Transfer the dough to the pan and allow it to rest for approximately 20 minutes to prevent shrinkage.
- In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat. Add the chili powder, ground cumin, and chicken stock, stirring until well combined. Simmer briefly, then remove from heat and set aside.
- Spread the refried beans evenly over the rested pizza dough, creating the base layer. Spoon the salsa evenly over the beans.
- Distribute the seasoned beef mixture evenly over the salsa layer. Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
- Bake the pizza for 12 to 15 minutes, or until the cheese is fully melted and the crust is golden and crisp around the edges.
- Remove from the oven and immediately garnish with shredded lettuce, diced tomatoes, white onion, chopped cilantro, and pickled jalapeños. Serve warm with sour cream on the side.
Notes
