Ground Beef Taco Pizza (Print Version)

Zesty ground beef, melty cheese, spicy jalapeños, and creamy sour cream topping in a flavorful bake.

# What You Need:

→ Pizza Base

01 - 1 large prepared pizza crust (12 inches)
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 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

# How-To Steps:

01 - Preheat the 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, cook ground beef, breaking apart with a spoon, until browned. Drain excess fat if necessary.
03 - Add chopped onion and minced garlic to the skillet and sauté until softened, about 2 minutes.
04 - Stir in taco seasoning and water. Simmer until mixture thickens, about 3 to 4 minutes. Season with salt and pepper. Remove from heat.
05 - Spread seasoned beef evenly over the pizza crust. Sprinkle shredded cheddar and mozzarella cheeses, then top with jalapeños and optional toppings as desired.
06 - Bake for 12 to 15 minutes until cheese is melted, bubbly, and crust is golden brown.
07 - Whisk sour cream, milk or water, and lime juice together until smooth. Transfer to a squeeze bottle or a small bag with a corner cut off.
08 - Remove pizza from oven and let rest 2 to 3 minutes. Drizzle sour cream mixture over top, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes like two of your favorite foods had a delicious accident on one crust.
  • Ready in under 40 minutes with minimal cleanup since most of the work happens in one skillet.
  • The creamy sour cream drizzle cuts through the richness in a way that feels unexpectedly elegant.
02 -
  • Don't skip draining the beef if it releases a lot of fat—a little is good, a puddle is not.
  • The sour cream drizzle isn't optional; it's the moment that makes people realize why this works so well.
  • Pickled jalapeños are non-negotiable compared to fresh ones because they stay crisp and add the right tang.
03 -
  • Use a pizza stone if you have one—it conducts heat more evenly and gives you that crispy crust without babying the oven.
  • Don't add the sour cream drizzle until right before serving so it stays creamy and bright instead of warming into the cheese.
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