Taco Puff Pastry Pizza.
This taco puff pastry pizza is such a great weeknight meal! Flaky crust topped with taco meat, cheese, beans and all your favorite toppings. It’s super satisfying and everyone loves it.
New weeknight dinner alert!
This is what happens when you combine two of your favorite things! Taco + pizza = match made in heaven. And please let the record show that’s the only kind of math I can do.
I don’t mind.
When I was a kid I weirdly liked the taco pizza in the school cafeteria. Thinking back to it now, of course, I can’t even fathom it because today I can make it so much better. Like, so much! So, so much.
It’s no secret I’m obsessed with all things puff pastry. Have been forever. There are five (maybe six?!) recipes for puff pastry pizzas/snacks in Everyday Dinners. It’s one of my go-tos for a quick and easy dinner or appetizer or snack.
This fun taco spin is perfect for a weeknight meal, for a game day snack or even a little lunch if you have the time. The best part is that you get to make the rules and use all the ingredients you love. Make it your own!
Here’s the deal!
Grab a sheet of puff pastry – make sure it’s thawed if yours is frozen. For the record, my favorite brand is the wewalka puff pastry! It’s refrigerated and fantastic.
Add on a layer of refried beans. Then a layer of cheese! Then a layer of taco meat. I season mine myself, which is why the ingredient list is rather long. We LOVE this seasoning mix. You can use it or even a packaged one if you are looking for a shortcut!
If you’re feeling it, you could use chicken too. Use shredded rotisserie chicken for ease! I tend to use ground turkey most of the time. Or leave the meat off entirely and do a layer of black beans!
Also, P.S.: even though you may be tempted to add more taco meat, I suggest not doing so. If you make the toppings too heavy, the pastry doesn’t cook through and the whole thing loses its light and fluffiness. You know?
Then I add a drizzle of taco sauce or salsa. I have a deeeelish taco sauce recipe in Everyday Dinners! It’s like, copycat taco bell. Excellent.
So once that is all layered up and ready to go, bake it until flaky and fluffy and cheesy and melty.
Then…the best part.
It’s time for TOPPINGS.
I like to do cherry tomatoes, shredded lettuce, pickled onions and cotija cheese. All the good toppings for a classic taco. Of course – you can add anything here! What’s in your fridge? What do you love? Go for it.
This has so much flavor and is so satisfying. The kids LOVE it. We love it!
And now you can have dinner on the table tonight. Fast!
Taco Puff Pastry Pizza
Taco Puff Pastry Pizza
- 1 sheet puff pastry, thawed if frozen
- 1 teaspoon olive oil
- ½ pound lean ground beef or turkey turkey
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 cup refried beans
- 1 cup freshly grated sharp white cheddar cheese
- ¼ cup taco sauce or salsa, plus more for drizzling
- 1 cup cherry tomatoes, chopped
- 1 cup shredded lettuce
- ¼ cup crumbled cotija cheese
- pickled onions, for topping
- Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray. Place the sheet of puff pastry on the baking sheet. Pierce the pastry a few times all over with a fork.
- Heat the oil in a nonstick skillet over medium heat. Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned completely. Turn off the heat.
- Spread the refried beans on the puff pastry, leaving a 1-inch border around the edges. Top with the grated cheddar cheese. Top with the taco meat, making sure it’s evenly distributed over the pastry. Don’t pile it in the center or it won’t bake through! Drizzle with the taco sauce/salsa.
- Bake for 20 to 25 minutes, until the pastry is golden brown on the edges and puffed.
- Once done, add your toppings! Shredded lettuce, tomatoes, pickled onions and cotija cheese. Drizzle on extra taco sauce or salsa if you’d like! Slice and serve!
- Note: since this is puff pastry, it’s best served right after you make it. If you have leftovers, you can reheat in a low oven (300 degrees F) for a few minutes until warm.
Did you make this recipe?
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I appreciate you so much!
Hot pink toppings FTW!
9 Comments on “Taco Puff Pastry Pizza.”
Every once in a while, I have to stop and think about how wonderful your photography skills are. Seeing photos like these make the recipe so appealing that I just have to try it. I absolutely love Everyday Dinners and feel as though I’m gradually working my way through it…all of the pictures are very encouraging!
thank you so much!! that means so much to me chris!
This has great flavor. Unfortunately my puff pastry didn’t bake all the way through on the bottom. I used the correct temperature and amount of time, and I don’t think additional time would have helped, it was just too many toppings, despite being evenly dispersed. I might suggest pre baking your puff pastry for 10-15 minutes before adding the beans, meat, and cheese.
I’m using premade puff pastry. Should the pastry be rolled out to be thinner? Do I need to define the crust?
Should the toppings (beans and meat) be cooked before hand and then chilled in order to not melt the butter in the pastry before it is hit by the oven temp?
Thanks in advance for the tips!
Brought this to a patio party last night and it was a HIT! Super easy! I topped with iceberg, tomatoes, cilantro, pickled red onions (which should go in everything!) and made a lime crema (Greek yogurt + lime juice). Will absolutely make again and can see you you could easily adapt to other flavor profiles!
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I am definitely making this this week! I would make it for the Super Bowl tonight, but we’re having your bbq chicken dip for the gazillionth time. It is THAT GOOD. I am also in love with the salted granola!
This was really good and so quick to make! I left the cheese off (needed to make it dairy free) but 2/3 of my picky kids declared it a winner. We topped ours with avo, pickled onions, and salsa.
made this again for the second or third time last night and my kids loved it as well as the husband! they were all skeptical but I persevered. No one knew there were refried beans involved (they would have turned up their noses to that) and I wish I had pickled red onions bc they would have been the cherry on top!
I was nervous about the puff pastry not cooking through but nope, I did just what Jessica said and pricked it all over with a fork and didn’t “over top” with the meat and cheese and beans. It was perfect!