Air Fryer Taco Pizza
Air Fryer Taco Pizza is my favorite way to combine two weeknight favorites into one outrageously delicious meal that the whole family gets excited about. A golden crispy crust gets loaded with refried beans and salsa, taco-seasoned ground beef, melted Mexican blend cheese, and sliced olives, then finished with all your favorite fresh toppings right before serving. The air fryer crisps the crust and melts the cheese in a fraction of the time it would take in the oven. I make it for game day, Taco Tuesday, and Friday night dinners when I want something hearty and fun on the table fast. Store leftovers in the fridge for up to 3 days and reheat in the air fryer for the best results.
Equipment
Ingredients
- 1 pizza dough
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup refried beans
- ¼ cup salsa
- 2 cups Mexican blend cheese
- ¼ cup olives sliced
Optional toppings:
- Diced tomatoes
- Fresh cilantro
- Sour cream
- Avocado
- Red onions
Instructions
- Roll or press the pizza dough onto a greased pizza pan or baking sheet. Par-bake in the air fryer at 400°F (200°C) for 5 minutes, then remove from the air fryer.1 pizza dough
- In a skillet over medium-high heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat. Stir in the taco seasoning and cook for 1–2 more minutes until fully combined.1 pound ground beef, 1 packet taco seasoning
- Spread a layer of refried beans over the pre-baked crust. Spoon salsa evenly over the beans. Add the seasoned beef on top, then sprinkle with shredded cheese and sliced olives.1 cup refried beans, ¼ cup salsa, 2 cups Mexican blend cheese, ¼ cup olives
- Return the pizza to the air fryer and bake for another 5 minutes, or until the cheese is melted and bubbly and the crust is golden.
- Remove from the air fryer and finish with your favorite taco toppings—like fresh tomatoes, cilantro, avocado, sour cream, or onions.Diced tomatoes, Fresh cilantro, Sour cream, Avocado, Red onions
Notes
Here are a few tips I've picked up that make this recipe even better every time:
- Par-bake the crust first: Don't skip the first 5-minute bake. It keeps the crust from getting soggy once you load it with toppings.
- Drain the beef well: After browning the ground beef, drain off all the excess fat before adding the taco seasoning. Extra grease will make the pizza oily and wet.
- Don't overload the salsa: Stick to ¼ cup. Too much liquid will soften the crust even after baking, so a light, even layer is all you need.
- Spread the beans thinly: Refried beans can be thick, so spread them in a thin, even layer across the crust. This helps every bite get an even amount without weighing down the pizza.
- Check your air fryer at the 4-minute mark: Air fryers vary, so peek at the pizza around the 4-minute mark of the second bake. You're looking for fully melted, bubbly cheese and a golden crust edge.
- Flash-freeze before stacking: If you're freezing leftover slices, lay them on a baking sheet for about an hour first before transferring them to a freezer-safe bag. This keeps them from sticking together and makes it easy to grab just one slice at a time.
Nutrition
Calories: 496kcalCarbohydrates: 38gProtein: 29gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 77mgSodium: 1214mgPotassium: 269mgFiber: 3gSugar: 6gVitamin A: 342IUVitamin C: 0.3mgCalcium: 462mgIron: 4mg
Tried this recipe?Let us know how it was!