Friday, August 16, 2013

Taco Pizza

Our family love, love, LOVES Mexican food! We eat it at least once a week and whenever we go out to eat the girls ALWAYS choose Mexican. Tacos are a huge hit, I think being able to build them themselves adds to the appeal. 

School starting means a flood of activities as well and less time to prepare dinner. PW's Mexican Flatbread Pizza, or "Taco Pizza" as it's called in our house, is a great twist on the taco. It has all the delicious ingredients that we love and I think it's a bit healthier than tacos. When we make tacos each of us can eat 3 or 4...or 5 or 6...with the pizza we each eat one (less shells=less carbs) that is loaded with lots of fresh healthy veggies. My girls love to top them with tomatoes from our garden, avocado, cilantro and black or refried bean. The possibilities are endless. You can also make the taco meat ahead of time, (You can use leftovers too, but we never have any in our house!) to make it an even faster go-to meal that can be ready in under 20 minutes!

Taco Pizza
Adapted from The Pioneer Woman


  • 1 can Large Biscuits (non Flaky, 8 per can)
  • 1 whole can refried beans (we sometime use black beans too)
  • Shredded cheese
  • Pico De Gallo
  • Taco Meat 
  • Shredded Iceberg lettuce (we like cilantro instead)
  • Sour Cream
  • Any other toppings that you like!

Preheat oven to 375 degrees. Flour work surface and roll out each biscuit until very flat. Brush very lightly with olive oil. Bake for 8 minutes, or until starting to turn golden. Remove from oven and set aside.

Heat up (leftover) taco meat.  

To assemble, spread refried beans over each flatbread. Top with plenty of meat. Sprinkle shredded cheddar over the top. Return to oven for three minutes, or until melted and bubbly. 

Top with your favorite taco topping goodness.

Cut into wedges and serve immediately.


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