I just turned puff pastry into a Mexican Sheet Pan masterpiece that stacks refried beans, seasoned beef, and molten cheddar into one irresistible, party-ready slab you won’t be able to scroll past.

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I am obsessed with this Beef Taco Pizza because it’s loud, messy, and everything I want on a weeknight. I love that crust holding a layer of 1 lb ground beef and a smear that makes it basically a Refried Bean Pizza too.

It hits salty, cheesy, spicy in one bite. I adore tearing wedges off a sheet pan and piling on lettuce, sour cream, cilantro, and a squeeze of lime.

But the best part is how it disappears. Friends fight over the last piece.

Pure, ridiculous comfort for people who actually like real food. I’m telling you, it’s glorious.

Ingredients

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Frozen puff pastry: flaky base, kinda fancy and fun.
Ground beef: hearty protein, juicy and comforting.
Taco seasoning: quick spice hit, makes it taco-y.
Refried beans: creamy layer, adds heft and warmth.
Salsa: tangy sauce, keeps things bright and saucy.
Cheddar cheese: melty, sharp, classic taco comfort.
Monterey Jack: mild, gooey, a little spicy if pepper jack.
Egg wash: golden edges, looks bakery-level nice.
Olive oil: cooks beef and crisps pastry edges.
Diced tomato: fresh pop, seeds gone if you want less juice.
Black olives: briny bite, optional but tasty.
Green onions: fresh zing, pretty green contrast.
Pickled jalapeños: tangy heat, add as much as you dare.
Lettuce: crunchy cool topping after baking, don’t wilt it.
Sour cream: creamy drizzle, calms the spicy bits.
Cilantro: herbaceous finish, chop it up fine.
Lime wedges: bright squeeze, makes flavors snap.
Salt and pepper: basics to taste, simple and needed.
Parchment paper: keeps cleanup chill, no stuck pastry.

Ingredient Quantities

1 sheet frozen puff pastry, thawed (about 17.3 oz)

1 lb ground beef, 80 20 or 85 15

1 packet taco seasoning (about 1 to 1 1/4 oz) or 2 tbsp homemade taco seasoning

1 can refried beans (15 oz)

1/2 cup salsa (mild or medium, your choice)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack or pepper jack (optional, but tasty)

1 egg, beaten (for egg wash)

1 tbsp olive oil (for cooking beef and brushing edges if needed)

1/2 cup diced tomato (seeds removed if you want less juice)

1/4 cup sliced black olives (optional)

1/3 cup sliced green onions

1/4 cup pickled jalapeños, sliced (optional, to taste)

1 cup shredded iceberg or romaine lettuce (for topping after baking)

1/2 cup sour cream (or Mexican crema) for drizzling

1/4 cup chopped fresh cilantro (for garnish)

1 lime, cut into wedges (for serving)

Salt and black pepper, to taste

Parchment paper or nonstick cooking spray for the sheet pan

How to Make this

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1. Preheat oven to 400°F and line a sheet pan with parchment paper or spray it with nonstick spray; lightly flour your work surface and unfold the thawed puff pastry to roughly fit the pan, pressing seams together and trimming if needed so it lays flat.

2. Heat 1 tbsp olive oil in a skillet over medium high, add 1 lb ground beef and cook, breaking it up, until no pink remains; drain excess fat, stir in taco seasoning and 2 to 3 tbsp water, simmer 1 to 2 minutes until coated, then season with salt and pepper to taste; set aside.

3. Spread the 15 oz can of refried beans in an even layer over the puff pastry leaving a 1 inch border; spoon 1/2 cup salsa over the beans and gently spread so you still see some bean layer peeking through.

4. Scatter the cooked seasoned beef evenly over the salsa layer, then top with 2 cups shredded cheddar and 1 cup shredded Monterey Jack or pepper jack if using.

5. Beat 1 egg and brush the 1 inch pastry border all around to make a golden edge; if edges seem dry you can brush a little olive oil instead; prick the center of the pastry a few times with a fork so steam can escape.

6. Bake in the preheated oven on the middle rack for 18 to 22 minutes, or until the pastry is puffed and golden and the cheese is bubbling; if edges brown too fast tent with foil for the last few minutes.

7. Remove pizza from oven, let rest 3 to 5 minutes on the pan so cheese sets a bit, then sprinkle diced tomato and sliced black olives over the hot cheese so they warm but stay fresh.

8. Transfer to a cutting board and slice; top each piece with shredded lettuce, sliced green onions, pickled jalapeños to taste, a drizzle or spoonful of 1/2 cup sour cream or Mexican crema, and finish with 1/4 cup chopped cilantro.

9. Serve with lime wedges on the side for squeezing over each slice and extra salsa or hot sauce if wanted; store leftovers covered in the fridge and reheat in a hot oven to keep the pastry flaky.

10. Tip: don’t overload with wet toppings before baking or the pastry gets soggy; removing tomato seeds and patting ingredients dry helps, and if you want extra crispness bake the assembled pizza directly on a preheated baking sheet for the last 5 minutes.

Equipment Needed

1. Sheet pan (lined with parchment or sprayed)
2. Rolling pin or hands and a lightly floured surface to press pastry flat
3. Large skillet for browning the beef
4. Spatula or wooden spoon to break up and stir the meat
5. Pastry brush (or a spoon) for the egg wash
6. Mixing bowl and fork or small whisk to beat the egg
7. Cutting board and chef knife for tomatoes, onions, cilantro and lime
8. Can opener for the refried beans
9. Measuring spoons/cups and a tablespoon for oil and water

FAQ

Q: Can I use store bought taco meat or substitute turkey/chicken?

A: Yes, totally. Pre cooked taco meat or ground turkey or chicken works fine, just cook it through and drain any excess liquid so the pastry doesn't get soggy.

Q: My puff pastry got a little soft while I waited. Can I still bake it?

A: You can, but chilled pastry puffs up better. If it's too soft, pop it in the fridge for 15 to 20 minutes before assembling. Cold pastry gives a flakier crust.

Q: How do I stop the center from getting soggy?

A: Spread the refried beans thin, drain the cooked beef well, and don't overload with wet toppings before baking. You can also bake on a preheated sheet for 2 minutes to firm the bottom first.

Q: Can I make this ahead and reheat it later?

A: Yep. Bake it, cool, then store in the fridge up to 3 days. Reheat in a 350 F oven for about 10 to 12 minutes so the crust crisps back up. Microwave makes it chewy, so avoid that if you can.

Q: Any tips for adding extra veggies or changing the heat level?

A: Add bell peppers, corn, or red onion before baking for more texture. For less heat use mild salsa and skip the jalapeños. For more kick try chipotle salsa or extra pickled jalapeños after baking.

Q: Can I make this vegetarian or vegan?

A: Sure. Swap the beef for seasoned crumbled tofu, textured vegetable protein, or a plant based ground. Use vegan cheese and a vegan puff pastry and skip the sour cream or use a vegan crema.

Sheet Pan Taco Pizza Recipe Substitutions and Variations

Puff pastry
- Phyllo dough, layered with a little melted butter between sheets for flakiness
- Pre-made pizza dough, rolled thin for a chewier crust
- Store-bought pie crust, for a more buttery, shortbread like base
Ground beef
- Ground turkey or chicken, use a bit more seasoning since it’s milder
- Plant-based crumbles, brown with oil and extra taco seasoning
- Chorizo or spicy sausage, for a bolder, fattier flavor (drain some fat if needed)
Refried beans
- Black beans, mashed slightly and seasoned with cumin and garlic
- Refried black beans, same texture but earthier taste
- Hummus or white bean spread, for a different but creamy layer
Cheddar / Monterey Jack cheese
- Mexican blend shredded cheese, easy swap and melts great
- Queso Oaxaca or Queso Chihuahua, for stretchy, authentic melt
- Pepper jack only, if you want more heat and skip the milder cheese
- Vegan shredded cheese, melt will vary so add near the end of baking

Pro Tips

– Chill the beef a little before you pile it on. Let the cooked, seasoned meat cool for 5 minutes so it doesn’t melt the puff pastry as soon as it hits it. That keeps the crust puffier and flakier instead of soggy.

– Pat the tomato and any wet toppings dry and spoon out some of the extra moisture from the refried beans if they seem very loose. Too much water will make the center limp, so less is more here.

– Don’t overload with cheese in the middle. Put a little more cheese toward the edges so the center can brown and set without turning into a molten cheese pool that drags the pastry down.

– If the edges are browning too fast but the middle isn’t done, move the tray to a lower rack and tent loosely with foil for the last few minutes. Also, a quick 2 to 3 minute finish directly on a hot baking sheet helps crisp the bottom if it’s a bit soft.

Sheet Pan Taco Pizza Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just turned puff pastry into a Mexican Sheet Pan masterpiece that stacks refried beans, seasoned beef, and molten cheddar into one irresistible, party-ready slab you won't be able to scroll past.

Servings

servings

Calories

775

kcal

Equipment: 1. Sheet pan (lined with parchment or sprayed)
2. Rolling pin or hands and a lightly floured surface to press pastry flat
3. Large skillet for browning the beef
4. Spatula or wooden spoon to break up and stir the meat
5. Pastry brush (or a spoon) for the egg wash
6. Mixing bowl and fork or small whisk to beat the egg
7. Cutting board and chef knife for tomatoes, onions, cilantro and lime
8. Can opener for the refried beans
9. Measuring spoons/cups and a tablespoon for oil and water

Ingredients

1 sheet frozen puff pastry, thawed (about 17.3 oz)
1 lb ground beef, 80 20 or 85 15
1 packet taco seasoning (about 1 to 1 1/4 oz) or 2 tbsp homemade taco seasoning
1 can refried beans (15 oz)
1/2 cup salsa (mild or medium, your choice)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or pepper jack (optional, but tasty)
1 egg, beaten (for egg wash)
1 tbsp olive oil (for cooking beef and brushing edges if needed)
1/2 cup diced tomato (seeds removed if you want less juice)
1/4 cup sliced black olives (optional)
1/3 cup sliced green onions
1/4 cup pickled jalapeños, sliced (optional, to taste)
1 cup shredded iceberg or romaine lettuce (for topping after baking)
1/2 cup sour cream (or Mexican crema) for drizzling
1/4 cup chopped fresh cilantro (for garnish)
1 lime, cut into wedges (for serving)
Salt and black pepper, to taste
Parchment paper or nonstick cooking spray for the sheet pan

Directions

Preheat oven to 400°F and line a sheet pan with parchment paper or spray it with nonstick spray; lightly flour your work surface and unfold the thawed puff pastry to roughly fit the pan, pressing seams together and trimming if needed so it lays flat.
Heat 1 tbsp olive oil in a skillet over medium high, add 1 lb ground beef and cook, breaking it up, until no pink remains; drain excess fat, stir in taco seasoning and 2 to 3 tbsp water, simmer 1 to 2 minutes until coated, then season with salt and pepper to taste; set aside.
Spread the 15 oz can of refried beans in an even layer over the puff pastry leaving a 1 inch border; spoon 1/2 cup salsa over the beans and gently spread so you still see some bean layer peeking through.
Scatter the cooked seasoned beef evenly over the salsa layer, then top with 2 cups shredded cheddar and 1 cup shredded Monterey Jack or pepper jack if using.
Beat 1 egg and brush the 1 inch pastry border all around to make a golden edge; if edges seem dry you can brush a little olive oil instead; prick the center of the pastry a few times with a fork so steam can escape.
Bake in the preheated oven on the middle rack for 18 to 22 minutes, or until the pastry is puffed and golden and the cheese is bubbling; if edges brown too fast tent with foil for the last few minutes.
Remove pizza from oven, let rest 3 to 5 minutes on the pan so cheese sets a bit, then sprinkle diced tomato and sliced black olives over the hot cheese so they warm but stay fresh.
Transfer to a cutting board and slice; top each piece with shredded lettuce, sliced green onions, pickled jalapeños to taste, a drizzle or spoonful of 1/2 cup sour cream or Mexican crema, and finish with 1/4 cup chopped cilantro.
Serve with lime wedges on the side for squeezing over each slice and extra salsa or hot sauce if wanted; store leftovers covered in the fridge and reheat in a hot oven to keep the pastry flaky.
Tip: don’t overload with wet toppings before baking or the pastry gets soggy; removing tomato seeds and patting ingredients dry helps, and if you want extra crispness bake the assembled pizza directly on a preheated baking sheet for the last 5 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.