Taco Pizza Night!


On Wednesday I received the most recent issue of Kraft’s Food and Family magazine. It’s similar to other recipe magazines like Simple and Delicious. They tend to plug specific brands in their recipes, but I normally ignore that in favor of brands I like, what’s available and their prices.

On the cover was a picture of a pizza that looked delicious. Here’s their photo!

Salad-Topped Taco Pizza

Salad-Topped Taco Pizza

Looks good, right?

Gabe and I set about making this last night and absolutely loved it! It’s definitely something we’ll make again. Here’s the recipe.

1 lb. lean ground beef
1 cup salsa (use one that’s thick and chunky)
1 ready to use baked pizza crust (12 in)
1 cup Mexican Style shredded cheese
1 large tomato slices
2 cups mixed salad greens
2 tbsp. ranch dress

Heat over to 400F.

Brown meat in large skillet; drain. Stir in salsa. Spread onto pizza crust. Top with cheese and tomatoes. Place directly on oven rack.

Bake 10-12 minutes or until crust is golden brown and cheese is melted.

Top with salad greens. Drizzle with dressing.


Ready for the oven!

Ready for the oven!

Ready to eat!

Ready to eat!

We seasoned our meat with Adobo, an all-purpose seasoning. We used a spicy salsa to add something extra. I normally don’t like spicy, but it was perfect. We also cooked the pizza on a foil-covered cookie sheet to keep my oven clean. While the directions don’t say this, we threw the lettuce on with one minute to go, which is why it might look a little wilted. We did not use the ranch, so I think putting the lettuce on during the baking process was a good idea. We might try arugula next time.

I also have to recommend a specific pizza crust because it was really good. We usually buy Naan by Stonefire when we plan an Indian night. Turns out they make a really good pizza crust. I highly recommend it!

Finally, here’s a link to the original recipe from Kraft in case you want it. Overall this was a great dinner. It was easy and rather quick to make. Let me know if you try it!


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