Name: Taco Pizza Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb ground beef; 1 cup shredded cheddar cheese; 1 cup salsa; 12 inch pizza crust (pre-baked); 0.5 cup black olives (sliced); 0.25 cup sour cream (for serving); 0.5 cup diced tomatoes (fresh); 0.5 cup chopped green onions

Alright folks, buckle up because we are diving into a hot mess of cheesy, spicy delight that’s practically a love letter to taste buds everywhere. Say hello to the Taco Pizza Delight. Yeah, you heard that right — two legends combined into one glorious creation. It’s the kind of recipe that makes you the hero of your own kitchen sitcom. It’s just waiting to unleash some zesty magic at your dinner table. Worth a try? You bet.

You know how some recipes sneak their way into your life and before you know it, they’re a “Thursday night must”? This Taco Pizza Delight is THAT dish for our family. My husband is an absolute taco fiend, and who can say no to pizza? Each time I whip it up, it’s like a little party happening right in our kitchen. I remember the first time we scarfed it down — it was messy and chaotic, just like real life, and oh-so-delicious. Now it’s the go-to when we want to channel happiness straight through our taste buds.

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Why You’ll Love This Taco Pizza Delight

1. It’s the amalgamation of tacos and pizza — basically the best mash-up since PB&J!
2. Versatile enough for picky eaters and food adventurers alike.
3. You can pretend it’s part of a balanced meal because it’s got veggies on top… technically.
4. It’s a one-pan dish if you squint hard enough and ignore the mess you made along the way.

How to Make It

Okay, here we go! Start by preheating that oven. I can’t be bothered with exact numbers, but we’re aiming around 400°F. Roll out your pizza dough — homemade if you’re feeling brave, or store-bought if you’re like me and have three kids tugging at your leg. Slather it with some refried beans because we are channeling that taco vibe, remember?

Then, the taco meat! Brown it up — toss in some taco seasoning and let it marinate in its own juicy goodness. Scatter it on the dough like confetti at a parade. Add cheese, lots of it, because life is short and cheese is amazing.

Pop the whole gorgeous thing in the oven for about 10-15 minutes, until it’s all bubbly and your house smells like the happiest taqueria around. Top it with finely chopped lettuce, tomatoes, and a dollop of sour cream. Dive in — face-first in my case — and enjoy!

Ingredient Notes

– Pizza Dough: It’s the base that holds this chaotic celebration together. Store-bought works, but don’t unroll it from the can yet or it’ll become floor dough.
– Refried Beans: Acts like glue for your toppings. Without it, everything just slides off. Trust me.
– Taco Seasoning: Quick flavor boost. Skip it and you’ll wonder why your taco is a bit bland.
– Cheese: Let’s be honest. There’s no such thing as too much. We’re aiming for that Instagram cheese pull moment.
– Ground Beef: If it’s 2 days past the sell-by date, well, you’re on your own.

Recipe Steps:
1. Preheat oven to 400°F.
2. Roll out pizza dough and spread refried beans on it.
3. Cook ground beef with taco seasoning and scatter over the dough.
4. Smother in cheese.
5. Bake for 10-15 minutes.
6. Top with lettuce, tomatoes, and sour cream.
7. Slice and devour.

What to Serve It With

Tips & Mistakes

Storage Tips

Don’t kid yourself — leftovers aren’t making it to tomorrow. But if there’s a slice or two, chuck it in the fridge, covered in foil. Cold pizza for breakfast? Living my best renegade life. Just microwave it if you’re not in the mood for chilled morning pizza action.

Variations and Substitutions

Look, we make it work! No tomato? Try salsa. Ran outta lettuce? Fret not; spinach is surprisingly convincing. Cheese shortage? Shame on you, but there’s always another kind in the fridge. Hot peppers, olives, whatever your heart desires.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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