Deep-Dish Beef ‘n’ Bean Taco Pizza
My whole family enjoys this dish that tastes like a taco and looks like a deep-dish pizza. The thick tasty crust can handle lots of toppings, so load it up for a bright, fun meal. —Nancy Circle, Perkins, Oklahoma
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
Reviews
Yum, we really liked this version of taco pizza. The leftovers were very good as well. The only change I made was to use the entire can of refried beans rather than just 1 cup.
Loved the cornmeal crust!
Easy Dinner and Good!!!!!!
The concept was great but it just didn’t wow us at all. It needs half the crust (even as a deep dish) and twice the beef/bean mixture. We did add additional toppings (sour cream, salsa, lettuce, chopped tomatoes) but there was so much crust , it was like eating a biscuit. I’ll try again with some major changes to the proportions.
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.
Loved the cornmeal in the crust! We added the chopped tomatoes and sliced avocado and had salsa on the side for the adults.
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 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!
Love that it used a 9x13 pan. Crust was good and held up to the topping.