Can I make Taco Pizza ahead of time?

Yes! Bake the crust and cook the meat ahead. Store separately, then assemble right before serving for the freshest texture. If you don’t mind it chilled, assemble it all and refrigerate—cold Taco Pizza is a vibe.

How do I store leftovers?

Cover and refrigerate for up to 3 days . The lettuce may soften, so you can store extra lettuce separately and add it when serving.

Can I substitute Greek yogurt for sour cream?

You can. Use plain Greek yogurt in place of sour cream for a tangier, higher-protein swap. (Full-fat tastes closest.)

What’s the best cheese for Taco Pizza?

Shredded Mexican blend is perfect, but cheddar, Monterey Jack, or pepper jack all work great.

Can I make this without meat?

Absolutely. Use black beans (or a mix of beans) with taco seasoning. You can also add corn, sautéed peppers, or whatever you’ve got hanging out in the fridge.

9 Easy Taco Pizza Ideas That Feel Like Magic

Description

This Taco Pizza is the ultimate busy-night dinner mashup—crispy crescent roll crust, creamy ranch-style base, taco-seasoned meat, and fresh toppings. It’s quick, kid-friendly, and perfect served hot or chilled.

Ingredients

Scale

2 tubes (8 oz each) refrigerated crescent rolls
8 oz cream cheese, softened
1 cup (8 oz) sour cream
1 lb ground beef or ground turkey
1–2 envelopes taco seasoning (or 2–4 Tbsp), to taste
1/4 cup water
1 medium tomato, chopped
2 cups shredded Mexican cheese
1 cup shredded lettuce

Optional toppings/add-ins: avocado, taco sauce, hot sauce, black beans (1 can, drained)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F.
Make the crust: Unroll crescent dough onto a large ungreased baking sheet. Press into an even layer and pinch seams to seal. Bake 8–10 minutes until light golden.
Mix the creamy layer: In a bowl, whisk softened cream cheese and sour cream until smooth. Set aside.
Cook the taco meat: Brown ground beef/turkey in a skillet; drain. (Optional: stir in drained black beans.) Add taco seasoning and 1/4 cup water. Simmer 3–5 minutes, stirring, until thickened.
Assemble: Cool crust 3–5 minutes. Spread cream cheese mixture over crust. Top evenly with taco meat, then lettuce, tomato, shredded cheese, and any desired toppings.
Serve: Slice and serve immediately, or refrigerate and enjoy cold later.

Notes

For the smoothest topping, let cream cheese soften fully before mixing.

Want less sogginess? Add lettuce and tomatoes right before serving.

This is great for feeding a crowd—set out toppings and let everyone customize.

Leftovers keep well, but lettuce softens over time (store it separately if you prefer it crisp).

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer or Main Dish
Method: Baking + Stovetop
Cuisine: American / Tex-Mex

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 410 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 20 g
Cholesterol: 95 mg