Taco pizza
A crisp pizza crust spread with refried beans and salsa, topped with seasoned beef and cheese, then piled with taco toppings.
- 40 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.98 a serving
- 680 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 pizza dough
- 8 oz 85/15 ground beef
- 1 cup refried beans
- ½ cup salsa
- 1½ cups Mexican blend cheese
- 1 cup shredded lettuce
- 1 tomato, diced
- ½ cup tortilla chips, crushed (optional)
From your pantry
- 1 tbsp olive oil
- 2 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp water
Each serving has about 680 calories, 34 g protein, 68 g carbs and 30 g fat, and costs about $2.98 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No salsa? Pico de gallo works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No shredded lettuce? Iceberg lettuce or romaine lettuce works.
- No tomatoes? Roma tomatoes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a large with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Unroll the dough onto the pan and press it into a rectangle almost to the edges. 7 minutes, until just set.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 7 min
Dolly’s tip: Baking the crust first keeps it crisp under the beans.While it bakes, cook the beef in a over medium-high 6 to 7 minutes, breaking it up, until no pink is left. Spoon off the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the chili powder, cumin, garlic powder, salt and water and cook 1 minute.
Medium heat
Stir the refried beans and salsa together and spread it over the crust.
Scatter the beef and cheese over the top and 10 to 12 minutes, until the cheese bubbles and the crust is underneath.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Top with the lettuce, tomato and crushed chips, cut into squares and serve right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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