Taco Pizza with Sour Cream Swirl

Prep Time 15

Cook Time 12

Total Time 27

Course Main Course

Cuisine American

Servings 6

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)

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.

If using crescent rolls or tortillas, press into a sheet pan to form a crust and prebake according to package instructions until just golden.

Spread warmed refried beans over your crust, followed by the taco-seasoned beef. Sprinkle with shredded cheese generously.

Bake in a 400°F oven until the cheese is bubbly and slightly golden—about 10–12 minutes.

Let the pizza cool slightly, then top with shredded lettuce, tomatoes, olives, and green onions.

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.