Two favorites combine to make a delicious, easy meal that’s ready in 30 minutes or less!
Taco Meat
- 1 lb ground beef (I prefer ground chuck)
- 1 packet taco seasoning
- 15 oz can pinto beans (preferably no salt added)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp ground cumin
- 2/3 cup water
- Preheat oven to 400 degrees. Brown ground beef over medium heat in skillet. Drain fat, add in the pinto beans and seasonings for the taco meat. Mix and let the seasonings coat the meat and cook until fragrant about 30 seconds. Add in the water, allow mixture to simmer over medium low heat.
Taco Pizza Sauce
- 15 oz can tomato sauce
- 1 tsp garlic power
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp ground cumin
- While browning the meat, get the taco pizza sauce ready by placing all ingredients in a small sauce pan, mix, cover and let simmer until ready to assemble pizza, stirring occasionally.
Pizza Assembly
- 1 can thin crust pizza dough
- 3 cup shredded cheddar and monterey jack cheese blend
- Toppings: diced tomatoes, shredded lettuce, chopped cilantro, sliced scallions, sour cream, taco sauce, etc.
- While the taco meat and sauce is simmering, per the direction on the back of the pizza crust, pre bake the dough. After the first baking, layer as much sauce as you like on the pizza crust. Add about 2/3 of the meat mixture on top (try not to get too much of the meat's sauce or the crust might come out soggy.) Layer on the cheese evenly, back for an additional 10 minutes or per the directions on the back of the pizza crust can, until the cheese is bubbly and the crust is golden brown.
- Top with your favorite pizza garnishes, cut, serve and enjoy!
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