Taco Pizzas

This recipe makes 2 (12-inch) pizzas. If your family won't eat both pizzas on the same night, save half the ingredients for the second pizza at another meal.

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 10 Minutes
Stand: 5 Minutes


  • 1 pound ground pork*
  • 1 (1.25-oz.) package 40%-less-sodium taco seasoning mix
  • 2/3 cup water
  • 1/4 cup chopped fresh cilantro
  • 1 (11-oz.) can Mexican-style corn, rinsed and drained
  • 1 (10-oz.) can mild diced tomatoes and green chiles
  • 1 1/2 cups (6 oz.) shredded Colby-Monterey Jack cheese blend
  • 1 (24-oz.) package prebaked pizza crust
  • 1 (16-oz.) can fat-free refried beans
  • Toppings: sliced green onions, shredded lettuce, sour cream


  1. 1. Cook pork in a large skillet over medium-high heat 5 minutes, stirring until meat crumbles and is no longer pink; drain well on paper towels. Wipe out skillet with a paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup water; cook according to package directions on seasoning mix. Remove mixture from heat, and stir in chopped cilantro and next 3 ingredients.
  2. 2. Place pizza crusts on baking sheets. Spread half of beans evenly over each crust, leaving a 1/4-inch border around edges. Top beans evenly with pork mixture.
  3. 3. Bake, 1 pizza at a time, at 400° for 8 to 10 minutes or until thoroughly heated and cheese melts. Remove from oven, and let stand 5 minutes. Serve with desired toppings.
  4. *1 lb. ground chuck may be substituted for ground pork.
  5. Note: For testing purposes only, we used Old El Paso 40% Less Sodium Taco Seasoning Mix and Mama Mary's Gourmet Pizza Crusts.
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