Taco Pizza

Horray! I found another recipe for using the cooked, frozen taco meat. This was a new crust recipe which contained cornmeal so it has a crunchy base and it has the same toppings as regular tacos. Imagine a taco soup with cornbread topped with lettuce and tomato. That is what my taste buds shouted. Anyway, I think it’s a twist on normal tacos and I’ve added it to my list for taco meat.

So far, I’ve made soft-shelled tacos, hard-shelled 5 minute tacos, nachos grande, and now taco pizza. I’m also going to use it for taco soup and possibly Mexican lasagna. I’ll keep  you posted. If you do run across a good meat sale, whether you like beef or turkey, buy in bulk and check out how to make a large amount of seasoned taco meat and freeze it for quick meals like this one.

The crust looks like this below when you roll and pat it out (my two-year-old helped so it’s not perfectly flat-I think there’s a ring on it)

Crust Ingredients:

1 1/4 c. cornmeal

1 1/4 c. unbleached flour

2 tsp. baking powder

3/4 tsp. salt

2/3 cup milk

1/3 cup melted butter

Combine cornmeal, flour, baking powder and salt. Add milk and melted butter, mix well. Press onto the bottom and sides of a greased 12 to 14 inch pizza pan (I used a stone). Roll out with a floured rolling-pin and pat with fingers as necessary. Bake at 400 degrees for 10 minutes, or until edges are lightly browned.

Spread cooked taco meat over crust (see why thawed, cooked taco meat is a timesaver)  Top with cheese. Bake at 400 for 10 minutes, or until cheese is melted.

Once you have it’s baked, the fun part comes next. Top it anyway you like!

Toppings

  • shredded lettuce
  • tomato or pico de gallo
  • green onion
  • black olives
  • more cheese
  • sour cream
  • salsa
  • pickled jalepeno slices.

This looks a lot like my nachos grande, but it tastes different. Enjoy!

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