Taco Pizza with Chipotle Cream Sauce is an easy dinner idea, mashing up two classics into one epic pizza recipe that is sure to be a hit with everyone in your house! I am so happy to partner with Fleischmann’s® Yeast on this recipe.
Taco Tuesday is a whole thing in my house, as I am sure in yours as well. If you have kids, I would guess that taco’s are one of their “favorite foods”. Heck, tacos are one of MY favorite foods! And it probably wouldn’t be far fetched for me to assume pizza is one of their top foods as well. And because baking is one way I love to show I care for my family, I combined my kid’s two favorite things, tacos and pizza.
Taco Pizza is the answer to the question, “What’s for dinner?”
There are so many great things about this easy weeknight meal…and the best of them all is this recipe is TOTALLY customizable. If your kids aren’t fans of black beans…leave them off! Let your family create their own taco pizza, just like they would prepare their own taco…which we all know is why tacos are always a success…kids make them to their own taste.
You can have this pizza recipe done in under 30 minutes, which is less time than calling out for delivery because I used Fleischmann’s® Rapid Rise™ Yeast. Homemade pizza crust? Serious mom-points right here! It only requires one rise and then it’s on to the toppings! And the other thing I love about Fleischmann’s® Yeast is that it can be used for a variety of everyday and seasonal recipes.
How to Make Taco Pizza
The crust is quick to prepare. If you haven’t worked with yeast before, don’t let it intimidate you. Really, you just mix all your ingredients together and knead! You could even do this in your stand mixer with the hook attachment if you prefer.
The dough will be elastic and smooth. Just let the Rapid Rise™ Yeast sit for 10 minutes before stretching into your pizza crust.
And then, my favorite part of this pizza is adding some crunch (and flavor) to the crust, by pressing cheese flavored tortilla chips onto the edges. I mean, I feel like it’s my life’s work to always add more carbs to carbs.
Then comes the very important steps of topping your taco pizza. Like I said, this is where you can get creative. I prefer a chipotle cream “sauce” on my taco pizza, over a traditional pizza sauce. You can make this as spicy or mild as you like! The added smokiness of the chipotles paired with the tangy sour cream is a great balance.
Of course taco meat and cheese are essential!
When it’s baked you can add some more toppings like cilantro, tomatoes, avocado, and more of that chipotle cream sauce if you want. You could even add salsa or lettuce too!
Let your family dig in!
This is such an easy and quick dinner with the help of the Rapid Rise™ Yeast that I bet will go on your regular dinner rotation!Print
The perfect combination of Tex-Mex and Pizza! Customize your toppings to make it your own!
- 1–3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise™ Yeast
- 1–1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)
- 3 tablespoons oil
- 1/2 cup crumbled nacho cheese flavored tortilla chips
- 1 pound ground beef
- 1/2 cup diced onion
- 1 package taco seasoning mix
- 1/2 cup black beans, drained and rinsed
- 1/2 cup sour cream
- 1–2 chipotle peppers from can of chipotle in adobo, plus 2 teaspoons adobo sauce
- salt to taste
- 2 cups Cheddar-Jack cheese
- Toppings as desired: chopped tomatoes, avocado, cilantro
- In a large bowl combine 1 3/4 cup flour, yeast, sugar, salt, water, and oil. Stir until smooth, adding more flour if necessary. Dough should be slightly sticky, but form a ball.
- On a lightly floured surface, knead the dough for 3-4 minutes until smooth and elastic.
- Alternately you can mix the dough ingredients in your stand mixer fitted with the dough hook attachment.
- Cover the bowl and allow the dough to rest for 10 minutes. Prepare toppings, while the dough is resting.
- In a medium skillet over medium-high heat cook the ground beef and onion together until meat is cooked and onions are soft. Drain excess fat, if necessary. Add taco seasoning packet, black beans, and 3-4 tablespoons of water, and cook for 2-3 more minutes. Remove from heat and set aside.
- In a small bowl mix together the sour cream and chipotle peppers and adobo sauce. Add as many peppers, or as much adobo sauce as desired. Season with salt to taste.
- Preheat oven to 425°F.
- When the dough is ready, spread it out 12-15 inches, depending on desired thickness onto a lightly greased pizza pan. Press the crushed tortilla chips into the edges of the dough.
- Top with all but 2 tablespoons of the chipotle cream, reserving those for garnishing the pizza.
- Top the chipotle cream with the meat/bean mixture, and then the cheese.
- Bake for 12-15 minutes until the crust is golden brown and the cheese is melted.
- Top with tomato, cilantro, avocado and drizzle the remaining chipotle cream on top.
- Serve warm.
Store leftovers in refrigerator for up to 3 days. To reheat, preheat oven to 400°F. Place pizza on baking sheet and heat for 5-10 minutes until cheese is melted.
- Serving Size: 2 slices
- Calories: 741
- Sugar: 2.7 g
- Sodium: 1168.2 mg
- Fat: 40.8 g
- Carbohydrates: 44.4 g
- Protein: 46.4 g
- Cholesterol: 133.8 mg
Keywords: Taco, Pizza, Yeast, Pizza Dough, Tex-Mex
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I have partnered with Fleischmann’s® Yeast to create this recipe. I only partner with brands that I use in my kitchen. All opinions expressed are 100% my own.