Taco Fusion Pizza With Seasoned Beef and Jalapeños

Why You’ll Love This Recipe

• It combines all the flavors of a loaded taco with the comfort of a cheesy pizza.
• Great for weeknights: ready in about 40 minutes with mostly pantry staples.
• Easy to customize with your favorite salsa heat level and toppings.
• Fun, family-friendly meal that feels special but is simple to pull together.

Grocery List

• Produce: Jalapeños, lettuce (romaine or iceberg), tomatoes, optional cilantro, optional lime
• Dairy: Shredded cheddar, shredded mozzarella, sour cream
• Pantry: Pizza dough, olive oil, ground beef, taco seasoning mix, tomato salsa, corn kernels, salt, pepper, optional hot sauce

Full Ingredients

Base and Crust

• 1 lb (450 g) pizza dough, at room temperature (store-bought or homemade)
• 1 tbsp olive oil (for the pan and crust)
• 1 cup thick tomato salsa, mild or medium (chunky-style works best)

Taco-Seasoned Beef

• 12 oz (340 g) ground beef (85–90% lean)
• 2½ tbsp taco seasoning mix (store-bought or homemade)
• ⅓ cup water
• Pinch of salt and black pepper, to taste (optional, depending on your seasoning mix)

Cheesy Toppings

• 1 cup (4 oz / 115 g) shredded sharp cheddar cheese
• 1 cup (4 oz / 115 g) shredded low-moisture mozzarella cheese
• 1 cup corn kernels, thawed if frozen or well-drained if canned
• 1–2 fresh jalapeños, thinly sliced into rings (seeds removed for less heat, kept for more)

Fresh Post-Bake Toppings

• 2 cups shredded lettuce (romaine or iceberg)
• 1 cup diced fresh tomatoes (about 2 medium tomatoes)
• ½ cup sour cream (about 2 tbsp per serving)
• Optional: 2 tbsp chopped fresh cilantro
• Optional: Lime wedges and hot sauce for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Set your oven to 450°F (230°C) and allow it to fully preheat; a hot oven is key for a crisp, well-browned crust. While it heats, lightly oil a large baking sheet (about 13 x 18 inches / 33 x 46 cm) or a 14-inch (35 cm) round pizza pan with about 1 teaspoon of the olive oil. This prevents sticking and helps the bottom crisp up nicely. If you have parchment paper, you can line the pan for easier cleanup, then brush or rub the parchment with a thin layer of oil.

Step 2: Cook and season the taco beef

Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon or spatula, for 5–7 minutes, until no pink remains. If there is excess fat in the pan, carefully spoon it off or drain briefly. Sprinkle the taco seasoning evenly over the beef and pour in the ⅓ cup water. Stir well to coat all the meat. Reduce heat to medium and let the mixture simmer for 2–3 minutes, until most of the liquid has evaporated and the beef looks saucy and well coated. Taste and add a small pinch of salt and black pepper if needed. Remove from heat and set aside.

Step 3: Shape the dough

While the beef cools slightly, shape the pizza dough. Lightly flour your work surface and your hands. Place the dough in the center and gently press it out into a rectangle or circle with your fingertips. Then lift and stretch the dough from the edges, letting gravity help, until it is roughly the size of your prepared pan (about ¼ inch / 6 mm thick). Transfer the dough to the oiled pan and use your fingertips to gently press it into the corners or to the edges, leaving a slightly thicker rim for the crust. If the dough keeps springing back, let it rest for 5 minutes, then stretch again.

Step 4: Add the salsa base and toppings

Spoon the salsa onto the dough and spread it evenly with the back of the spoon, leaving a 1-inch (2.5 cm) border around the edges for the crust. Sprinkle the taco-seasoned beef evenly over the salsa base, making sure to distribute it all the way to the edges so every bite has flavor. Scatter the corn kernels on top of the beef. Arrange jalapeño slices evenly over the surface, adjusting the amount to your preferred spice level.

In a small bowl, combine the shredded cheddar and mozzarella cheeses, then sprinkle the blend evenly over the pizza, again leaving the crust border exposed. Try not to mound the cheese in just one spot; an even layer helps everything melt and brown nicely.

Step 5: Bake until bubbly and golden

Drizzle or brush the remaining olive oil around the exposed crust edges for extra color and flavor. Place the pan on the middle rack of the preheated oven. Bake for 12–15 minutes, rotating the pan halfway through if your oven has hot spots. The pizza is done when the crust is deep golden brown on the edges, the cheese is fully melted and bubbling, and you can see a few browned spots on top. If you like a more well-done top, you can bake an additional 2–3 minutes, watching carefully to avoid burning.

Step 6: Add fresh toppings

Remove the pizza from the oven and let it rest on a heat-safe surface for 3–5 minutes. This short rest makes it easier to slice and keeps the cheese from sliding off. While it rests, prep your fresh toppings if you have not already: shred the lettuce, dice the tomatoes, and chop the cilantro (if using).

Scatter the shredded lettuce over the hot pizza, followed by the diced tomatoes. Dollop the sour cream across the surface in small spoonfuls, or serve it on the side for dipping. Sprinkle with chopped cilantro for a burst of color and freshness, if desired.

Step 7: Slice and serve

Use a pizza cutter or large sharp knife to slice the Taco Fusion pizza into 8 pieces (or 6 larger pieces). Serve immediately while the crust is still crisp and the beef and cheese are warm. Offer lime wedges and hot sauce at the table so everyone can customize their slice. Enjoy the contrast of melty, savory beef and cheese with the cool crunch of lettuce, juicy tomatoes, and creamy sour cream in every bite.

Pro Tips

• Use a thick salsa: Choose a chunky, thick salsa so the crust does not get soggy. If your salsa is very thin, simmer it for 5–7 minutes to reduce before spreading.
• Room-temperature dough is key: Cold dough is hard to stretch and will spring back. Let it sit at room temperature for at least 30 minutes before shaping.
• Do not overload with sauce: Stick to about 1 cup of salsa; too much will make the center soft and underbaked.
• Add fresh toppings after baking: Lettuce and fresh tomatoes should always go on after baking so they stay crisp and bright.
• Spice control: For a milder pizza, remove the seeds and membranes from the jalapeños and use mild salsa. For more heat, use hot salsa or add a pinch of crushed red pepper to the beef.

Variations

• Tomato sauce base: Prefer a smoother base? Use ¾ cup tomato sauce mixed with ¼ cup salsa and 1 teaspoon taco seasoning instead of straight salsa.
• Chicken Taco Fusion: Swap the ground beef for 12 oz (340 g) ground chicken or turkey and cook exactly the same way with the taco seasoning.
• Veggie-loaded version: Add thinly sliced red onion and bell peppers on top of the beef before adding cheese. You can also sprinkle black beans or sliced olives for extra texture.

Storage & Make-Ahead

Store leftover slices in an airtight container in the refrigerator for up to 3 days. For best results, remove any large pieces of lettuce and tomato before storing, as they can make the crust soggy. Reheat slices on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a skillet over medium heat with a lid for 4–6 minutes, until warmed through and crisp underneath. Add fresh lettuce, tomatoes, and sour cream after reheating.

To make ahead, you can cook and season the taco beef up to 2 days in advance and keep it refrigerated. You can also grate the cheeses and chop the tomatoes in advance. When ready to bake, simply assemble the pizza on the dough and bake as directed, then add the fresh toppings.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 650 calories, 35 g protein, 50 g carbohydrates, 35 g fat, 3–4 g fiber, 1,100 mg sodium (will vary based on dough, salsa, seasoning mix, and cheese brands). Using leaner beef, part-skim cheese, and low-sodium salsa can reduce the fat and sodium content.