Deep-Dish Beef 'n' Bean Taco Pizza Recipe

4.5 5 5
Deep-Dish Beef 'n' Bean Taco Pizza Recipe
Deep-Dish Beef 'n' Bean Taco Pizza Recipe photo by Taste of Home
Publisher Photo

Deep-Dish Beef 'n' Bean Taco Pizza Recipe

Read Reviews
4.5 5 5
Publisher Photo
My whole family enjoys this dish that tastes like a taco and eats like a pizza. The thick tasty crust can handle lots of toppings, so load it up for a bright, fun meal. —Nancy Circle, Perkins, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + resting Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + resting Bake: 15 min.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 cups warm water (120° to 130°), divided
  • 1 tablespoon honey
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 cup refried beans
  • 1/3 cup taco sauce
  • 2 cups shredded Colby-Monterey Jack cheese
  • OPTIONAL TOPPINGS:
  • Shredded lettuce
  • Chopped tomatoes
  • Crushed tortilla chips
  • Sliced ripe olives, drained
  • Diced avocado
  • Sour cream
  • Salsa

Directions

Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes.
Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes.
Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings. Yield: 8 servings.
Originally published as Deep Dish Beef 'N' Bean Taco Pizza in Taste of Home February/March 2017

Nutritional Facts

1 piece: 469 calories, 16g fat (9g saturated fat), 60mg cholesterol, 1050mg sodium, 55g carbohydrate (3g sugars, 3g fiber), 23g protein.

  • 3 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 cups warm water (120° to 130°), divided
  • 1 tablespoon honey
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 cup refried beans
  • 1/3 cup taco sauce
  • 2 cups shredded Colby-Monterey Jack cheese
  • OPTIONAL TOPPINGS:
  • Shredded lettuce
  • Chopped tomatoes
  • Crushed tortilla chips
  • Sliced ripe olives, drained
  • Diced avocado
  • Sour cream
  • Salsa
  1. Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes.
  2. Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes.
  3. Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings. Yield: 8 servings.
Originally published as Deep Dish Beef 'N' Bean Taco Pizza in Taste of Home February/March 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDeep-Dish Beef 'n' Bean Taco Pizza

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Joan User ID: 9141600 264649
Reviewed Apr. 13, 2017

"Good, and yes I realize it says deep dish, but it was just too much crust for us. Next time I will use a 10x15 and see that is."

MY REVIEW
curlylis85 User ID: 3166950 261846
Reviewed Feb. 26, 2017

"Loved the cornmeal in the crust! We added the chopped tomatoes and sliced avocado and had salsa on the side for the adults."

MY REVIEW
danielleylee User ID: 4484886 261246
Reviewed Feb. 13, 2017

"This reminded my husband and I of the fiestada pizza from the school cafeteria but with a thicker & tastier crust. Good idea to put in a 9 by 13. Next time we will add the suggested toppings."

MY REVIEW
NH-rescue User ID: 4255840 261235
Reviewed Feb. 13, 2017

"My husband really liked this hearty dish. We followed the suggestion to add other toppings,

including sour cream, salsa, lettuce and tomato. Be sure to let it sit the full 5 minutes before eating - the refried beans hold their heat!"

MY REVIEW
eversbeaver User ID: 2223765 260749
Reviewed Feb. 4, 2017

"Love that it used a 9x13 pan. Crust was good and held up to the topping."

Loading Image