Skip to main content

Taco Pizza

We usually save pizza for Saturday nights, but this week we decided to have Taco Pizza on a Thursday evening for dinner. Instead of using a huge pizza pan I made individual sized pizzas to keep up with portion control. Everyone liked them, even Alexander who is 13 1/2 months old.

The pizza was simple. We always keep some lean ground beef with taco seasoning in the freezer for quick meals and I bought some Greek Pita Breads with the thought of using them for pizza crusts.

My Pita Taco Pizza

Greek Pita Bread
Lean Ground Beef w/ Taco Seasoning (pre-heated)
Cheddar Cheese
Shredded Lettuce
Diced Tomato
Sliced Black Olives

Place the pita breads out on a greased pizza pan and evenly distribute taco meat over each pita. Top with shredded cheese. Bake in the oven at 400 degrees until cheese melts. Remove from oven and layer salsa, lettuce, tomato, & olives.


  1. This looks delicious! Probably the "freshest" pizza I've ever seen:)


Post a Comment

Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Asian Cabbage Mango Slaw

I saw this recipe and knew that we had to try it!  Actually, this recipe was my inspiration behind having an Asian-inspired BBQ meal.  The idea of mango in my slaw felt very summery to me and it was a great way to have a BBQ side without the calories of our typical mayo-based salads.

It was a pretty simple dish to make.  Below, you'll see everything tossed in the bowl.  FYI, I shredded the cabbage with a knife and the carrot with a box shredder. 

The marinade called for rice vinegar (which I didn't have), but I had just learned that I could sub with white wine vinegar. Mixed it all up and threw in some sesame seeds and it was ready.  I put it in the fridge for a few hours, but I could've just given it 15 minutes to let the flavors marinade a little. Asian Cabbage Mango Slaw (6 servings.  Serving Size 1/2 cup) 2 cups shredded cabbage 1/2 cup shredded carrots 1 mango a bunch of green onions, chopped 3 tbsp rice vinegar, I used white wine vinegar 1/2 lime, juiced 1 tbsp soy s…