Taco Pizza

Taco Pizza Recipe Video (scroll down for printable recipe)

Tacos and pizza are probably the best-selling food in the US by now. I would wager that they may even beat out burgers. So I can only imagine the kind of hubbub and bedlam that’s gonna go down when this taco pizza recipe gets published. I’ll probably have to dig a tornado shelter to hide out from all the clambering, slobbering taco pizza lovers who will come pounding on my door.

This taco pizza has a quick cornmeal crust, basically a thin egg-free cornbread, topped with all the things you would be likely to find on a taco. Of course you could make it vegetarian with some refried beans and cheese on top, but here I’ve used my beef taco filling recipe. One could also make this vegetarian tacos filling with tempeh instead. I love this recipe because it’s super fast and easy and I’ve already got it memorized so we will be eating this often, I can tell you.

taco pizza recipe

Taco pizza recipe – printable

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Taco Pizza

5 from 3 reviews

  • Author:
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4

Ingredients

  • Cornmeal pizza crust:
  • 3/4 cup cornmeal
  • 1/2 cup AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons melted butter, divided
  • Topping:
  • 2 cups taco filling
  • 1 cup grated cheese
  • Garnish:
  • Shredded lettuce
  • chopped green onions
  • diced tomato
  • sour cream
  • salsa

Instructions

  1. Set oven to 400ºF
  2. Melt 2 tablespoons of the butter in cast iron skillet over medium heat on the stove to get the pan hot.
  3. Combine rest of crust ingredients and pour into hot skillet.
  4. Bake 10-15 minutes.
  5. Remove from oven, spread taco filling on top then sprinkle with cheese and bake 5 minutes until cheese is melted.
  6. Let taco pizza cool 5 minutes then top with any garnish you like. Slice into wedges and serve.

Comments

  1. uh what
    why didn’t I see this recipe like 3 hours ago before I went to the grocery store
    I’m making tacos out of goat meat tomorrow night, because that’s what I had in the freezer…if we have any leftover, the leftovers are totally going on this pizza later in the week. Yes! It is a thing that will happen!

  2. I like that idea…preheat in the skillet, then bake. Great recipe Hilah!

    Sharing…

  3. Ok so this is definitely NOT a ridiculous meal! I’m 31 weeks preggo and am literally drooling at the prospect of this mexican pizza! Greta idea with the crust!

  4. SandyToes says:

    Hilah,

    I love this, because we always have taco stuff on hand in the fridge, ready for any taco emergencies that crop up. What size pan did you use?

  5. This sounds great (and pretty simple). You could definitely substitute ground tempeh or the veggie crumbles for the meaty taco filling. As a matter of fact I do that (for myself) whenever I’m making tacos for the family. I really like the cornmeal pizza crust idea!

  6. Made it, amazing!!!!! So good to have Tex-Mex in Brooklyn!!!! Hilah you’re the BEST 🙂

  7. I’ve been experimenting with taco pizza for awhile – my own crust (bleh), Boboli (bleh), regular pie crust, that one good pre-made Italian crust that my grocer stopped carrying after my first try. This time, I bought Vicola cornbread crust because this recipe recommended cornbread. I don’t trust myself to make it. Check out their website vicolopizza.com.

    The real secret to this recipe is Hilah’s taco filling. It is the best for all ground beef Mex/Tex-Mex dishes. No better.

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