Taco Pizza

Name: Taco Pizza
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 2.5 lb Ground beef (80/20); 4 tbsp Taco seasoning; 2 cans Refried beans, warmed; 20 oz Low-moisture mozzarella, shredded; 8 oz Cheddar, shredded; 2 cups Pico de gallo; 4 cups Shredded iceberg lettuce; 2 cups Crushed tortilla chips; 1.5 cups Sour cream; 1 cup Pickled jalapeños

Seasoned beef, lettuce, chips on top

Prep: 30 min
Cook: 80 min
Serves 8
Difficulty: medium

Seasoned beef, lettuce, chips on top. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

0Cal

0gProtein

0gCarbs

0gFat

Ingredients

4 count Pizza dough balls (15 oz)
2.5 lb Ground beef (80/20)
4 tbsp Taco seasoning
2 cans Refried beans, warmed
20 oz Low-moisture mozzarella, shredded
8 oz Cheddar, shredded
2 cups Pico de gallo
4 cups Shredded iceberg lettuce
2 cups Crushed tortilla chips
1.5 cups Sour cream
1 cup Pickled jalapeños

Instructions

Brown taco meat: Brown ground beef over medium-high, breaking into fine crumbles. Drain grease. Stir in taco seasoning and ½ cup water; simmer 5 minutes until thick and glossy. Taste for salt.
Preheat stone to 475°F: Heat stone or steel at 475°F at least 35 minutes. Warm refried beans gently so they spread — cold beans tear the dough.
Stretch and thin bean layer: Stretch four 12–14 inch rounds. Spread a thin layer of refried beans instead of pizza sauce. Beans are thick; use the back of a spoon in an even smear.
Cheese, meat, jalapeños: Layer mozzarella, cheddar, seasoned beef, and pickled jalapeños. Save lettuce, pico, chips, and sour cream for after the bake — they go limp or soggy if baked.
Bake until cheese browns at edges: Bake 11–14 minutes until cheese is fully melted and crust is crisp. Taco Pizza should cut clean; if beans squeeze out, you spread too thick.
Cold toppings and cut: Rest 2 minutes. Top with lettuce, pico, crushed chips, and sour cream in stripes. Cut 8 slices per pie and serve immediately — this pie does not hold well on a steam table.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Taco Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil