This taco puff pastry pizza is a perfect weeknight dinner: a flaky puff pastry crust topped with seasoned taco meat, melty cheese, refried beans and all your favorite taco toppings. It’s fast, satisfying and a crowd-pleaser.
New weeknight dinner alert!
Think of it as taco + pizza — a combination that’s as easy as it is delicious. Using puff pastry makes this dish quick to assemble and gives you a light, flaky base that pairs perfectly with bold taco flavors.
Growing up, I remember taco pizza from school cafeterias — but homemade is on a whole other level. With a few simple pantry ingredients and a sheet of puff pastry, you can make something much better: crisp, flaky and full of real taco flavor.
I’m a big fan of puff pastry for quick dinners, snacks and appetizers. It’s versatile and always gives impressive results. This taco-style pizza is a fun twist for weeknights, game day or a casual lunch — and you can customize it however you like.
Here’s the deal!
Start with one sheet of puff pastry, fully thawed if using frozen. Spread a thin layer of refried beans over the pastry, leaving a 1-inch border around the edges so the pastry can puff up. Add a generous sprinkle of grated sharp white cheddar, then top with cooked taco meat.
The taco meat can be ground beef, ground turkey or shredded chicken — use whatever you prefer. I season the meat with cumin, smoked paprika, chili powder, garlic powder, salt and pepper for a robust taco flavor, but you can use your favorite taco seasoning if you’d like a shortcut.
A quick tip: don’t overload the pastry with too much meat or the center can become heavy and prevent the pastry from cooking evenly. Keep the toppings balanced so the crust stays light and flaky.
Finish the layered pizza with a drizzle of taco sauce or salsa before baking. Bake at a high temperature until the edges are golden and puffed and the cheese is melted and bubbly. The result is a crisp, buttery crust with warm taco fillings.
Now for the best part — toppings. Add shredded lettuce, halved cherry tomatoes, pickled onions and crumbled cotija cheese for the classic taco finish. You can also top with sliced avocado, cilantro, a squeeze of lime or extra salsa. Make it your own based on what you have in the fridge.
This pizza has big flavor and satisfying textures — flaky, cheesy and bright with fresh toppings. It’s a favorite with kids and adults alike and comes together quickly, so dinner can be on the table fast.
Serve immediately for the best puff pastry texture. If you have leftovers, reheat gently in a low oven until warmed through to keep the crust crisp.
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. Lightly spray a baking sheet with nonstick spray. Place the puff pastry on the sheet and prick it a few times with a fork.
-
Heat the olive oil in a nonstick skillet over medium heat. Add the ground meat and break it apart with a spoon. Season with cumin, smoked paprika, chili powder, garlic powder, salt and pepper. Cook until browned and fully cooked, then remove from the heat.
-
Spread the refried beans over the puff pastry, leaving a 1-inch border. Sprinkle the grated cheddar evenly over the beans. Top with the cooked taco meat, distributing it evenly so the center isn’t overloaded. Drizzle with taco sauce or salsa.
-
Bake for 20 to 25 minutes, until the pastry edges are golden and puffed and the cheese is melted.
-
Remove from the oven and add your fresh toppings: shredded lettuce, tomatoes, pickled onions and crumbled cotija. Add extra taco sauce or salsa if desired. Slice and serve immediately.
-
Note: Puff pastry is best served right away. Reheat leftovers in a low oven (300°F) for a few minutes to restore crispness.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page. Thank you — I appreciate you!
Hot pink toppings FTW!