I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.
I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?
The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.
The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,
with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.
Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.
Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.
Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course.
A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.
- 2 cans (8 ounce) Pillsbury crescent dough
- 1 pound ground beef
- 1 small onion, chopped (or 1 tablespoon minced dried onion)
- 1 package taco seasoning
- 1/4 cup water
- 1/2 cup black beans, rinsed
- 1 cup chunky salsa
- 10-12 cherry or plum tomatoes, halved
- 1 jalapeno, sliced
- 1/2 cup black olives, sliced
- 2 cups shredded Cheddar cheese
- 1 cup wavy corn chips, for garnish
- 1/2 cup cilantro, chopped, for garnish
- 1/2 cup sour cream, for garnish
- Preheat oven to 375 degrees.
- Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
- In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
- Prep the veggies and pizza topping ingredients.
- Layer the dough with the salsa, 1/2 cup for each pizza.
- Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
- Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
- Garnish pizzas with corn chips, sour cream and fresh cilantro.
- Cut each pizza into 6 squares and serve hot.
You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef. A regular pizza dough crust can also be used in place of the crescent dough.
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