Ground Beef Taco Pizza (Printable version)

Zesty beef, melty cheeses, jalapeños, and creamy drizzle atop a crispy crust create a bold fusion dish.

# What You'll Need:

→ Pizza Base

01 - 1 large prepared pizza crust (12 inches)
02 - 1 tablespoon olive oil

→ Taco Beef

03 - 1 pound ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/3 cup water
08 - Salt and black pepper, to taste

→ Toppings

09 - 1 1/2 cups shredded cheddar cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/3 cup sliced pickled jalapeños
12 - 1/2 cup chopped fresh tomatoes (optional)
13 - 1/4 cup sliced black olives (optional)
14 - 1/4 cup chopped green onions (optional)

→ Sour Cream Drizzle

15 - 1/2 cup sour cream
16 - 1 tablespoon milk or water
17 - 1 teaspoon lime juice

# Directions:

01 - Preheat the oven to 425°F. Place the pizza crust on a baking sheet or pizza stone and brush lightly with olive oil.
02 - In a skillet over medium heat, cook ground beef, breaking it up with a spoon, until browned. Drain excess fat if needed.
03 - Add the finely chopped onion and minced garlic to the skillet; cook until softened, about 2 minutes.
04 - Stir in taco seasoning and water, then simmer until thickened, about 3 to 4 minutes. Season with salt and pepper. Remove from heat.
05 - Spread the seasoned beef evenly over the prepared crust. Sprinkle shredded cheddar and mozzarella cheeses on top, followed by sliced jalapeños and any optional toppings.
06 - Bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
07 - While baking, whisk together sour cream, milk (or water), and lime juice until smooth. Transfer to a squeeze bottle or a bag with a snipped corner.
08 - Remove pizza from the oven and let cool for 2 to 3 minutes, then drizzle with sour cream mixture. Slice and serve warm.

# Expert Tips:

01 -
  • It tastes like Friday night at a restaurant but takes barely 35 minutes start to finish.
  • Everyone at the table stops mid-conversation when they take that first bite.
  • You can load it however you want—there's no wrong way to make it yours.
02 -
  • Don't skip draining the beef—a little pool of fat changes how the toppings stick and makes the crust soggy.
  • The sour cream drizzle is essential, not optional; it cools the heat, adds creaminess, and makes people ask for the recipe.
  • Freshness matters with toppings like cilantro and avocado—add them right after the drizzle or they'll wilt.
03 -
  • The lime juice in the sour cream drizzle is non-negotiable—it's what separates this from just being a beef pizza.
  • Use a squeeze bottle for the drizzle to get those clean, thin lines that make it look restaurant-worthy.
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