If you’ve ever debated between making tacos or ordering pizza, this Taco Pizza with Sour Cream Swirl is here to end that inner struggle. A total crowd-pleaser, this dish takes everything you love about a loaded taco—seasoned beef, melty cheese, crisp lettuce—and piles it high on a golden, crispy crust before finishing it off with a creamy swirl of sour cream. It’s the kind of mashup that feels both indulgent and clever, and perfect for weeknights, game days, or when you're just craving something bold and satisfying. Think of it as the homemade mexican pizza recipe you didn’t know you needed.
Taco Pizza with Sour Cream Swirl
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Main Course
Cuisine American
Sheet pan or pizza stone For that crisp base, especially if you're doing a sheet pan taco pizza or using tortilla or crescent roll alternatives.
Skillet To brown the beef and simmer with seasoning.
Mixing bowls For prepping toppings and thinning the sour cream.
Squeeze bottle or zip-top bag Makes it easy to pipe that perfect sour cream swirl.
- 1 lb ground beef
- 1 packet taco seasoning
- ¾ cup water
- 1 pre-baked pizza crust or crescent roll dough, or large tortillas if you’re leaning into tortilla pizza recipes
- 1 cup refried beans (warmed for easier spreading
- 1½ cups shredded Mexican blend cheese
- ½ cup chopped tomatoes
- 1 cup shredded lettuce
- ¼ cup sliced black olives optional
- ¼ cup chopped green onions
- ⅓ cup sour cream
- 1 tbsp milk to thin sour cream for swirling
- Hot sauce or salsa for topping (optional)
Cook the Beef
In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat, then stir in taco seasoning and water. Simmer until thickened, about 5 minutes.
Prep the Crust
If using crescent rolls or tortillas, press into a sheet pan to form a crust and prebake according to package instructions until just golden.
Layer the Base
Spread warmed refried beans over your crust, followed by the taco-seasoned beef. Sprinkle with shredded cheese generously.
Bake
Bake in a 400°F oven until the cheese is bubbly and slightly golden—about 10–12 minutes.
Cool and Top
Let the pizza cool slightly, then top with shredded lettuce, tomatoes, olives, and green onions.
Sour Cream Swirl
Mix sour cream with milk until it reaches a squeezable consistency. Use a squeeze bottle or zip-top bag with a snipped corner to drizzle over the top in a swirl pattern.
Slice and Serve
Cut into squares or wedges and serve with extra hot sauce or salsa on the side.
Pairings
This taco pizza goes great with a chilled Mexican lager or a citrusy margarita. For non-alcoholic options, lime agua fresca or a cold glass of Mexican Coke does the trick. Pair it with elote (Mexican street corn) or a simple black bean salad to round out the meal. If you’re going all in, finish with some cinnamon-sugar churros for dessert.
FAQs
1. Can I use tortillas as the base?
Absolutely. Taco pizza with tortillas is a great shortcut and gives you an ultra-thin, crispy crust. Just layer two or three large tortillas and bake them slightly before adding toppings.
2. What type of beef works best?
Lean ground beef (like 85/15) is ideal. You can also swap it for ground turkey or a plant-based alternative for a lighter version.
3. What’s the difference between taco pizza and the Taco Bell Mexican pizza?
Taco pizza is typically served on a pizza crust and layered like a traditional pizza with taco toppings. Taco Bell’s Mexican pizza is more like a tostada stack with crispy tortillas. This recipe blends both worlds—so it’s like a homemade mexican taco pizza hybrid!
4. Can I use crescent rolls?
Definitely. Taco pizza with crescent rolls gives you a flaky, buttery crust that’s perfect for a soft and savory bite. Great option if you’re looking for easy taco pizza recipes for a weeknight dinner.
5. Is this recipe spicy?
Not inherently, but you can add diced jalapeños, spicy salsa, or a dusting of chili flakes if you want to turn up the heat.
