Taco Tuesday, Here We Come! Try this Tantalizing Taco Pizza with Ground Beef!
Can’t decide between tacos and pizza? Never fear, Taco Pizza is here! A great way to spice up any taco night. You can mix and match toppings so the entire family can have their perfect slice. Taco pizza with ground beef will be your next all-time fave crave!
- Want to make personal pizzas? Simply divide your dough into the number of pizzas and continue with the rest of the directions! Bake them for 8 to 10 minutes, since they will not need to cook as long as the larger whole pizza.
- If you have made your own sauce, I would blend it in a blender or food processor rather than leave it chunky like I normally do. You want a thin pizza sauce rather than a marinara or salsa.
For any leftover sauce or toppings that are acidic, like salsa, pico, marinara, enchilada sauce or pizza sauce, a glass or ceramic container is best so it doesn’t stain or absorb old flavors. Seal with an airtight lid.
It should keep, chilled, in the refrigerator for up to five days. Wrap leftover pizza in foil or in an airtight container, baggie, or wax wrap for up to three days safely chilled in the refrigerator. You can freeze sauce up to four months.
Tips for reheating leftovers:
You can reheat with the low or reheat setting in the microwave, but for tastier results, set on a pizza stone or baking pan in a preheated 400F conventional or toaster oven for 8 to 10 minutes.
Equipment you will need:
- Round or square pizza pan or stone
- Mixing bowls
- Wooden Spoon
- Conventional Oven
- Sharp Knife
- Cutting Board
- Baking Sheet with 1-in sides
- Parchment Paper
- Cooking Spray
- Pizza Cutter
- Heat-safe Pads/Gloves
- Pizza dough – Wewalka Pizza Dough has a classic round dough that works well with this recipe, but here is also a list of other options that you may be able to find at your (local Walmart).
- About 2 T oil for your hands, vegetable or olive is fine
- Pizza sauce, such as Muir Glen or Chef Boyardee from the local grocery
- 3 T cumin
- 1 to 3 T crushed red pepper flakes depending on how spicy you like it
- 1 T oregano
- 1 t paprika
- 1 t chili powder
- 1 t coriander
- 1/2 t cayenne powder
- 1/2 lb ground beef
- Salt and pepper to taste
- 1/4 white onion, finely diced
- 1 jalapeño, finely diced and deseeded if you don’t like it too spicy
- 1 ripe tomato, finely diced
- 1/4 c fresh cilantro, chopped
- 2 T lime juice
- Salt & pepper to taste
- 1/2 lb to 1 lb Mexican blend cheese
- Enchilada or taco sauce – Make an easy batch from a McCormick packet or get a pre-made from the Latin foods shelf at your grocery store. Taco Bell Mild Sauce can be found in most grocery stores in bottles.
- Add more taco toppings! Sour cream, 1/2c canned black beans or a few dollops of refried beans, sliced avocado, pickled jalapeño, or fresh sprigs of cilantro would be delicious additions! Make it your own!
- Bake the meatballs: Preheat oven to 350 F. Prepare a baking sheet with 1-inch sides: use either parchment paper or nonstick cooking spray.
- Mix the raw ground beef with salt and pepper. Roll into ½-oz balls and bake for 7-11 minutes. (These will finish cooking through on the pizza later.) Remove from the oven and set aside.
- Raise oven temp to as high as it will go (usually 450 to 500F but not broil) and slide in the pizza pan to preheat in the oven.
- Pull out about 18 to 20 inches of parchment paper. Lightly oil your hands and guide the backs of your hands as you gently stretch your dough out to the approximate shape of the pan that is now heating up in the oven. You will “dress” the pizza here and then transfer the dough, sauce, and toppings over to your very hot pan in a moment.
- In a large bowl, mix your pizza sauce and spices and spread over the raw pizza dough just enough to cover in a thin layer, leaving about ½ to 1 inch around the outside for the crust depending on how thin you like your crust.
- Spread your cheese liberally over the entire pizza (we have a dairy-free person in our home so we had a half-and-half regular and dairy-free cheese)
- Sprinkle your toppings of choice and meatballs over the cheese, with dollops by the spoonfuls of extra sauce into the empty spaces.
- Pick up the edges of your parchment paper with the dressed pizza and carefully but swiftly place onto the very hot preheated pizza pan, then slide into the hot oven. We want to keep the dough nice and hot, as evenly as possible. The parchment paper will darken and curl at the edges, but this is normal in a very hot oven.
- Bake for 15 to 20 minutes, until the crust is nice and golden brown and the cheese is all oozy and melty. Prepare the enchilada sauce according to package directions, if needed.
- Allow to rest 5 min before spooning pico onto the pizza; drizzle about 6 T of the enchilada sauce over the top.
- Slice carefully and enjoy it!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 898Total Fat: 56gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 121mgSodium: 1348mgCarbohydrates: 59gFiber: 11gSugar: 6gProtein: 41g