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Refried Bean-Taco Pizza Recipe

Refried Bean-Taco Pizza Recipe

When I’m in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef.—Mary Detweiler, Middlefield, Ohio
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:8 servings


  • 1-1/4 pounds ground beef
  • 1 small onion, chopped
  • 1/2 cup water
  • 1 envelope taco seasoning
  • 1 prebaked 12-inch pizza crust
  • 1 can (16 ounces) refried beans
  • 2 taco shells, coarsely crushed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 cups torn iceberg lettuce
  • 2 medium tomatoes, chopped
  • 1 tablespoon sliced ripe olives


  • 1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • 2. Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake at 450° for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives. Yield: 8 servings.

Nutritional Facts

1 slice: 420 calories, 17g fat (8g saturated fat), 62mg cholesterol, 1051mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 28g protein.

Reviews for Refried Bean-Taco Pizza

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KelleyEE User ID: 6921479 165940
Reviewed Nov. 14, 2012

"This tasted great and was fun to make. We used Nacho flavored tortilla chips, adding a little more flavor. I don't like olives, skipped those. We added some sour cream and salsa after baking also. My husband sprinkled some hot sauce on his as well. Very filling.

We didn't put the fresh cold ingredients on the entire pizza knowing we wouldn't be able to finish the whole thing. That helped to be able to warm it the next day better, and top individual pieces with the cold ingredients. That helps to individualize it for your own taste as well."

ref4you User ID: 1756571 95827
Reviewed Feb. 28, 2012

"Grate, but suggest heating refried beans in microwave to make the spreading easier."

rustedgold1 User ID: 3141438 68195
Reviewed Dec. 30, 2011

"I made two separate pizzas. One with ground beef for me and my husband and the other with vegetarian "crumbles" for my vegetarian daughters and we all were very pleased!"

TessaMB User ID: 6083350 165052
Reviewed Nov. 17, 2011

"Easy and delicious. I made my own dough in the bread machine. I really enjoyed it!"

chikpea User ID: 5188161 170207
Reviewed Nov. 14, 2011

"Such a simple after-work recipe that keeps you out of the restaurant and on-track for your budget. I made it vegetarian by heating up the refried beans and mixing in the taco mix (saute onions seperately). I also used crushed tortilla chips instead of taco shells. 1 slice is filling and it's so tasty!"

alisa86 User ID: 5694747 95826
Reviewed Nov. 8, 2011

"This was awesome and very filling!

Next time though I'm going to leave the tomatoes, lettuce, and olives to the side because after adding it was a little hard to cut and serve."

veggiemama User ID: 4640590 150899
Reviewed Nov. 5, 2011

"I am a vegetarian and was out of my "veggie crumbles" so I just used the beans and other ingredients. Very good!"

Luv2cook323 User ID: 2382049 165051
Reviewed Oct. 2, 2011

"Made last night and it was delicious. It was so easy to put together it didn't take the 30 minute prep. time at all. I did add some chopped jalapenos (from a can) and used the Mexican Blend shredded cheese...and for convenience used the "shreds" instead of tearing up lettuce. Plus a side of guac....yum

I will absoutely make again."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.