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Mexican Taco Pizza

 Mexican Taco Pizza
Kathleen Hall of Irmo, South Carolina loves the ease and versatility of this crowd-pleasing pizza with southwestern flavors. “You can add shredded chicken and taco seasoning for meat lovers or leave the meat off for a quick vegetarian meal,” she notes.
8 ServingsPrep/Total Time: 30 min.


  • 1 large onion
  • 1 prebaked 12-inch pizza crust
  • 1 can (16 ounces) refried beans
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 cups shredded lettuce
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons sliced ripe olives
  • 1/2 cup coarsely crushed ranch-flavored tortilla chips


  • Slice half of the onion and chop the rest; set aside. Place crust on
  • an ungreased 12-in. pizza pan. Spread beans over crust to within 1/2
  • in. of edges. Top with cheddar cheese and sliced onion.
  • Bake at 450° for 10-12 minutes or until cheese is melted. Top
  • with lettuce, cheese blend, chopped onion, tomato, olives and
  • tortilla chips. Yield: 8 slices.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.