Ground Beef Taco Pizza (Print Version)

A zesty Tex-Mex pizza with seasoned beef, cheddar, jalapeños, and creamy sour cream drizzle.

# What You’ll Need:

→ Pizza Base

01 - 1 large prepared pizza crust, approximately 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 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

# 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 the ground beef, breaking it apart, until browned. Drain excess fat.
03 - Add chopped onion and minced garlic to the skillet; 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, then remove from heat.
05 - Spread the seasoned beef evenly over the prepared pizza crust. Sprinkle cheddar and mozzarella cheeses on top, followed by jalapeño slices and any optional toppings.
06 - Bake for 12 to 15 minutes until cheese is melted and bubbly and 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 small bag with a corner cut off.
08 - Remove pizza from the oven and let rest for 2 to 3 minutes. Drizzle with sour cream mixture, slice, and serve warm.

# Expert Hints:

01 -
  • It's ready in 35 minutes flat, which means you can go from craving to eating without ordering out.
  • The sour cream drizzle is the quiet hero—it softens the spice and ties everything together in a way that makes people ask for the recipe.
  • It scales perfectly; make one for yourself or four for a crowd, and somehow it always tastes like you planned it.
02 -
  • Drain the beef properly after browning, or you'll end up with a greasy pizza that slides off the crust when you bite it.
  • The sour cream drizzle must go on after baking—if you add it before, it'll separate and look broken.
  • Pickled jalapeños matter more than fresh ones here because the acidity keeps the pizza from feeling heavy.
03 -
  • If your pizza crust seems thin or delicate, pre-bake it for 3 minutes before adding toppings so it has a chance to set and won't get soggy.
  • Make the sour cream drizzle thicker if you're going to use a squeeze bottle; if it's too thin, it'll run everywhere and you'll lose control of the design.
Go Back