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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 slices


  • 1 large onion
  • 1 prebaked 12-inch pizza crust
  • 1 can (16 ounces) refried beans
  • 2 cups shredded cheddar cheese
  • 3 cups shredded lettuce
  • 1 cup 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.
Nutrition Facts
1 slice: 370 calories, 17g fat (10g saturated fat), 47mg cholesterol, 745mg sodium, 37g carbohydrate (2g sugars, 5g fiber), 18g protein.

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Average Rating:
  • LPHJKitchen
    May 4, 2020

    Very easy and tasty pizza! Quick to whip up on a busy weeknight! I love it because you can easily add more toppings as you wish, like ground beef, chicken, etc.

  • Djbyrd2
    Dec 13, 2017

    This taco pizza is really good. A perfect solution for part of my family who don't eat much meat!!

  • HBcook
    Jul 15, 2009

    This is one fabulous pizza. I made some modifications including adding shredded chicken that I steamed with taco seasoning. Used only 4 ounces of reduced fat cheddar and added 1 small can of diced (well drained) green chiles and used chopped green onions on the topping instead of yellow onions. Next time less refried beans.