Tacos and pizza have long been two go-to meals in our house. Everyone loves them, they’re delicious, and if you throw enough veggies on them, they can even be quite nutritious.
On their own, each is terrific, but put them together and it’s a match made in heaven. Use store-bought flatbreads (regular or gluten-free) as the base to speed things up plus they make it super easy for kids to take charge and add whatever tasty toppings they like to craft their own personalized taco pizzas.
They’re perfect for a birthday party, sleepover, or even a playdate that involves a meal. It’s easiest to set the toppings out buffet-style, but if you want to be sneaky, spread a thin layer of refried beans on first and top with cooked, seasoned meat. Picky eaters will never know the beans are there and they’ll help the meat stick to the flatbread. Of course, you can get creative and add whatever taco toppings your family likes – peppers, olives, pickled jalapenos and more!
1 lb ground beef, chicken or turkey
1 envelope taco seasoning mix
Flatbreads (8 individual-sized or 3 – 4 larger ones, which can be cut prior to adding toppings)
1 can refried beans
1 cup diced tomatoes
1 1/2 cups shredded Tex-Mex, Cheddar or Mozzarella cheese
3 green onions, diced
1/2 cup chopped cilantro
1 avocado, peeled, pitted and diced
1 cup salsa
1/2 cup sour cream
Per taco seasoning package directions, cook the ground beef until no longer pink and add seasoning mix and water as directed. Bring to a boil and cook for 2 – 3 minutes. Beef can be prepared ahead of time and refrigerated up to 48 hours.
Preheat oven to 350F. If needed, cut the flatbreads into individual portions and place on baking sheets.
Spread a thin layer of refried beans on each flatbread and top with just enough ground beef to cover the beans.
Sprinkle tomatoes, salsa and cheese over beef.
Bake 10 minutes then remove from oven and add additional toppings as desired (diced avocado, sour cream, cilantro, green onions).
Serves 8 – 10; recipe can easily be halved or multiplied.
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