This taco puff pastry pizza makes an excellent weeknight dinner. A flaky puff pastry crust is topped with seasoned taco meat, melted cheese, refried beans and your favorite taco toppings for a satisfying crowd-pleaser.
New weeknight dinner idea!
This recipe combines two favorites: tacos and pizza. It’s an easy, fun twist that’s perfect for busy evenings, game day snacks or a casual lunch when you have a little extra time.
Growing up, I surprisingly liked the school cafeteria version of taco pizza. These days I can make a far better version at home—lighter, flakier and full of fresh toppings. Puff pastry is one of my go-to shortcuts for quick dinners and appetizers. This taco variation is customizable, so use the proteins and toppings you love.
I recommend a refrigerated puff pastry if you can find it; it bakes up beautifully. To build the pizza, spread a thin layer of refried beans across the puff pastry (leave a border so the edges can puff). Add a layer of grated cheese, then top with seasoned taco meat. I usually make my own seasoning—cumin, smoked paprika, chili powder, garlic powder, salt and pepper—but a store-bought taco seasoning works for a quicker prep.
Use ground turkey, beef, shredded chicken, or leave the meat out and add black beans for a vegetarian option. Keep the meat layer light—if the topping is too heavy the pastry may not cook through and you’ll lose the flaky texture.
I like to drizzle a little taco sauce or salsa before baking and more after the pizza comes out of the oven. Bake until the pastry is puffed and golden and the cheese is melted. Then finish with fresh toppings.
Top it your way
Once baked, I pile on classic taco toppings: halved cherry tomatoes, shredded lettuce, pickled onions and crumbled cotija cheese. Add extra taco sauce, salsa or lime juice if you like. Use whatever you have in the fridge — avocado, sliced jalapeños, cilantro or a squeeze of lime would all be great additions.
This pizza is full of flavor, easy to make, and a hit with kids and adults alike. It comes together quickly so you can have dinner on the table tonight.
Serve hot and enjoy.
Taco Puff Pastry Pizza
Taco Puff Pastry Pizza
Pin Recipe
Leave a Review »
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 teaspoon olive oil
- ½ pound lean ground beef or turkey
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 cup refried beans
- 1 cup freshly grated sharp white cheddar cheese
- ¼ cup taco sauce or salsa, plus more for drizzling
- 1 cup cherry tomatoes, chopped
- 1 cup shredded lettuce
- ¼ cup crumbled cotija cheese
- pickled onions, for topping
Instructions
-
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Place the thawed sheet of puff pastry on the prepared baking sheet and pierce the surface a few times with a fork.
-
Heat the olive oil in a nonstick skillet over medium heat. Add the ground beef or turkey and break it apart with a wooden spoon. Stir in the cumin, smoked paprika, chili powder, garlic powder, salt and pepper. Cook until browned and cooked through, then remove from heat.
-
Spread the refried beans over the puff pastry, leaving a 1-inch border. Sprinkle with the grated cheddar. Top evenly with the cooked taco meat—avoid piling it in the center so the pastry bakes through. Drizzle with taco sauce or salsa.
-
Bake for 20 to 25 minutes, until the pastry is puffed and golden at the edges and the cheese is melted.
-
Remove from the oven and top with shredded lettuce, chopped tomatoes, pickled onions and crumbled cotija. Drizzle additional taco sauce or salsa if desired. Slice and serve immediately.
-
Note: Puff pastry is best served right away. Leftovers can be reheated in a low oven (about 300°F) for a few minutes until warmed through.
Did you make this recipe?
Share it on social media and tag us. I appreciate you so much!
Hot pink toppings for the win!