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Taco Pan Pizza

 Taco Pan Pizza
Our Test Kitchen know that pizza and tacos are favorite foods in lots of families. So they came up with this recipe that clearly combines the two. A variety of toppings can be used to suit your tastes.
8 ServingsPrep: 25 min. + chilling


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 medium ripe avocado, peeled and cubed
  • 2 teaspoons lime juice
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped green onions
  • 1/3 cup sliced ripe olives
  • 1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese


  • Unroll pizza dough and place in a greased 15-in. x 10-in. x 1-in.
  • baking pan; flatten dough and build up edges slightly. Prick dough
  • several times with a fork. Bake at 425° for 10-11 minutes or
  • until lightly browned. Cool on a wire rack.
  • Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro,
  • jalapeno, sugar, chili powder, salt and cumin. Spread over cooled
  • crust. Toss avocado with lime juice; arrange over sour cream

2 of 2

Taco Pan Pizza (continued)

Directions (continued)

  • mixture. Sprinkle with tomatoes, onions, olives and cheese.
  • Refrigerate until serving. Cut into squares. Yield: 16-20 slices.
Nutritional Facts: 1 serving (1 each) equals 338 calories, 21 g fat (6 g saturated fat), 26 mg cholesterol, 614 mg sodium, 29 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.