Taco Pizza Recipe {with Doritos!}

Bring your Friday pizza game up a few levels with this homemade Taco Pizza. Super tasty and healthier than you think thanks to all the beans and veggies! Yes, I top the whole pizza with Doritos (because WHY NOT) but that is optional.

taco pizza on baking sheet

Taco Pizza | Taco Tuesday and Pizza Friday Unite!

I am in love with this Taco Pizza and I don’t care who knows it! While I have been making this version of pizza for a while, it’s lived on my site for a long time!

To make this (or any other pizza) I used my Homemade Pizza Dough Recipe, threw on some taco toppings {basically, everything Mexican-ish taken from my fridge} and baked it up. I added lots of fresh veggies overtop to give it that Taco Salad feel and served. I love fresh and cold ingredients on top of a piping hot pizza!! And Doritos. That was a little unexpected twist that I now am head over heels for. Who knew Doritos on a pizza would be so amazing. Um, I did. Obviously.

Anyways, this is our new favorite pizza and have a feeling it might be yours too 🙂

Main Ingredients Needed

Just a few ingredients are needed to start this Taco Pizza! Use what you have on hand and it’ll be just as tasty.

  • Pizza Dough – buy store-bought or make pizza dough yourself! (I prefer a homemade pizza crust).
  • Mild Southwest Salsa – this is what I used but if you have a favorite salsa, use that!
  • Mozzarella + Cheddar Cheese – both are used for creaminess and flavor.
  • Black Beans – these are full of fiber and super yummy! Feel free to replace it with pinto beans if you like those better.
  • Taco Meat – I use turkey taco meat but you can replace ground turkey with ground beef. I also have a great chicken taco meat recipe too.

Love Tacos? Here are a few more recipes to try: Baja Fish Tacos, Taco Casserole, Easy Taco Soup, and Taco Sloppy Joes.

baked taco pizza

Next comes all of the toppings! Two I would say are non-negotiable, but everything else is optional 🙂

  • Doritos: Nacho Cheese Doritos to be exact. These complete the taco experience and bring such a yummy crunch to the whole thing.
  • Bolthouse Cilantro Avocado Dressing: I LOVE this dressing. It’s light, creamy, and perfectly complements the pizza.
  • Lettuce
  • Tomatoes
  • Cilantro
  • Avocado
  • Lime Juice
  • Sour Cream
taco pizza topped with lettuce and tomato

How to Make Taco Pizza

There’s not much to making this Taco Pizza recipe. Prep for the oven, bake and prepare toppings then once the pizza is ready load on the toppings and serve! For full details, including increments, see the recipe card down below.

Step 1: Prep + Make Your Taco Pizza!

Preheat oven to 475 degrees. Spread out pizza dough to cover pan.

Spread salsa overtop. Sprinkle with beans, taco meat, mozzarella, and cheddar cheeses.

Step 2: Bake and Prepare Toppings

Bake 10 minutes or until cheese is bubbly and the bottom of the crust is golden brown.

While pizza is cooking, dice tomatoes, and chop lettuce.

Step 3: Top and Serve!

Remove from oven and top with any desired toppings, such as lettuce, tomatoes, cilantro, and Doritos.

Cut into squares and serve.

More Pizza Recipes to Try!

Our tradition of Pizza Friday’s lives on! Check out these other recipes too:

slice of taco pizza on white plate

Pin it, print it, bookmark this page! Taco Pizza is so worth the time and effort I promise you, your family will love it.

The printable recipe card is below, enjoy 🙂

taco pizza on baking sheet


Taco Pizza

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Taco Salad Pizza is super tasty and surprisingly healthy! I especially love the little crunch you get from the crushed Doritos.
Course Dinner
Cuisine Mexican
Keyword Taco Pizza
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 560kcal
Author Lauren


  • 1 pound pizza dough
  • 1 cup mild southwest salsa
  • 2 cups mozzarella cheese grated
  • 1/2 cup black beans 1 can, drained
  • 1/2 pound taco meat I used turkey
  • 1/2 cup cheddar cheese grated

any desired toppings:

  • 1 1/2 cups iceberg lettuce shredded
  • 2 whole roma tomatoes diced
  • cilantro
  • 1 cup Doritos crushed
  • Bolthouse cilantro avocado dressing


  • Preheat oven to 475 degrees. Spread out pizza dough to cover pan.
    pizza dough on baking sheet
  • Spread salsa overtop. Sprinkle with beans, taco meat, mozzarella and cheddar cheeses.
    unbaked taco pizza on baking sheet
  • Bake 10 minutes or until cheese is bubbly and bottom of crush is golden brown.
    baked taco pizza
  • While pizza is cooking, dice tomatoes and chop lettuce.
    chopped tomatoes and lettuce on cutting board
  • Remove from oven and top with any desired toppings, such as lettuce, tomatoes, cilantro and Doritos.
    taco pizza topped with lettuce and tomato
  • Cut into squares and serve.
    taco pizza on baking sheet


Calories: 560kcal | Carbohydrates: 56g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 1253mg | Potassium: 381mg | Fiber: 4g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 4mg

The post Taco Pizza Recipe {with Doritos!} appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Spinach Artichoke Dip – Party Perfect!

Spinach Artichoke Dip is one of those snacks that absolutely everyone loves. A cream cheese base is loaded with spinach, a bit of garlic, and of course marinated artichokes. Top it all off with more cheese and bake until golden and bubbly!

This recipe can be made well ahead of time, reheats beautifully, and tastes delicious!

spinach and artichoke dish with herbs and crackerBetween this recipe and my almost famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every menu and at every party for good reason.


CHEESE Cream cheese, sour cream, and a touch of mayonnaise make up the base of this recipe. Use a hand mixer to make the dip extra smooth.

SPINACH Frozen chopped spinach is defrosted and sqeezed dry. You can substitute fresh spinach for the frozen.

ARTICHOKES Marinated artichokes (instead of canned) have more flavor. Canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil and have seasonings that flavor this dip. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil for flavor

MORE CHEESE I use a combination of mozzarella and gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.

Fresh or Frozen

While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too.  Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.

How to Make Spinach Artichoke Dip

Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.

  1. Mix base Mix cream cheese, sour cream and a bit of mayo until fluffy.
  2. Add ins Fold in spinach, artichokes and cheeses.
  3. Bake Bake until bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

unmixed spinach and artichoke dish

What to Serve With Spinach Artichoke Dip

This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!

If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder.  Bake at 350°F 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!

spinach and artichoke dish with cracker

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!

More Great Dip Recipes

spinach and artichoke dish with cracker

The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 292
Author Holly Nilsson


  • 8 oz cream cheese , softened
  • cup sour cream
  • cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup fresh shredded parmesan cheese
  • ½ cup shredded gruyere cheese
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 14 oz marinated artichoke hearts chopped

For Serving

  • 1 baguette optoinal
  • olive oil


  • Preheat oven to 375 degrees F.
  • In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
  • Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  • Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.
  • Bake 25-30 minutes or until bubbly and cheese is browned.
  • Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  • Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.



*Nutrition information does not include baguette


Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg



Spinach Artichoke Dip with cracker and unmixed dip and text 

Originally posted at Spend with Pennies