Ground Beef Taco Pizza (Printable Version)

A bold pizza topped with seasoned beef, cheddar, mozzarella, spicy jalapeños, and a creamy sour cream drizzle.

# What You'll Need:

→ Pizza Base

01 - 1 large prepared pizza crust, approximately 12 inches in diameter
02 - 1 tablespoon olive oil

→ Taco Beef

03 - 1 pound ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/3 cup water
08 - Salt and black pepper, to taste

→ Toppings

09 - 1 1/2 cups shredded cheddar cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/3 cup sliced pickled jalapeños
12 - 1/2 cup chopped fresh tomatoes (optional)
13 - 1/4 cup sliced black olives (optional)
14 - 1/4 cup chopped green onions (optional)

→ Sour Cream Drizzle

15 - 1/2 cup sour cream
16 - 1 tablespoon milk or water
17 - 1 teaspoon lime juice

# Steps to Follow:

01 - Preheat oven to 425°F. Place the pizza crust on a baking sheet or pizza stone and brush lightly with olive oil.
02 - In a skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain excess fat if necessary.
03 - Add finely chopped onion and minced garlic to the skillet and sauté until softened, about 2 minutes.
04 - Stir in taco seasoning and water. Simmer until thickened, approximately 3 to 4 minutes. Season with salt and pepper to taste then remove from heat.
05 - Evenly spread the seasoned beef mixture over the prepared pizza crust. Sprinkle shredded cheddar and mozzarella cheeses on top. Add sliced jalapeños and optional toppings if desired.
06 - Bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
07 - While baking, whisk together sour cream, milk (or water), and lime juice until smooth. Transfer to a squeeze bottle or a zip-top bag, snip a corner for drizzling.
08 - Remove pizza from oven and let rest for 2 to 3 minutes. Drizzle the sour cream mixture over the top. Slice and serve warm.

# Additional Tips::

01 -
  • It comes together faster than ordering pizza, with almost no real downtime once the beef is cooking.
  • The sour cream drizzle cuts through the richness in the most unexpectedly perfect way.
  • You get all the fun of taco toppings without the mess of handheld shells falling apart.
02 -
  • Don't skip draining excess fat from the beef—too much grease makes the crust soggy and the cheese slide around.
  • The sour cream drizzle isn't just a topping; it's what actually ties the whole thing together and prevents it from tasting too heavy.
  • Let it cool for those 2 to 3 minutes before slicing or the cheese will be molten lava and you'll burn your mouth—learned that the hard way.
03 -
  • Use a pizza stone if you have one—it distributes heat more evenly and gives you a crispier bottom crust than a baking sheet ever could.
  • The sour cream drizzle should be thin enough to flow but thick enough to stay where you put it; if it's too thick, add another splash of milk.
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