The Best Taco Pizza Recipe Ever

    If you love tacos and if you love pizza, this recipe is perfect for you.  It is super tasty and very filling. 

 

·        Pizza crust (I use my homemade crust recipe)

·        1 lb. ground beef (or use ½ lb. ground beef and ½ lb. pork sausage)

·        1 envelope taco seasoning (I use my homemade tacoseasoning)

·        2 c. shredded cheddar cheese or Monterey Jack cheese

·        2 c. homemade refried beans or 1 (16 oz.) can

·        1 c. taco sauce

·        ½ c. salsa (I used homemade)

·        1 T. chopped dried onions

 

            Preheat your oven to 425 degrees.

Make your pizza crusts but add to the pizza dough, ½ teaspoon of each: ground cumin, garlic powder, and onion powder.  If using store-bought dough, you can just not do the added spices. 

            In a large skillet, brown your hamburger meat with the onions.  When the hamburger meat is done, turn your heat to medium and stir in the taco seasoning and ½ cup of water.  Allow to cook for 1 minute, then remove from stove. 

            In a bowl, combine the refried beans and salsa.  Stir well.

            Spread your pizza dough out onto pizza pan.  Spread out the refried beans/salsa on top of the dough and then drizzle on the taco sauce. Next, put down your meat layer.  Finally top with the cheese. 

            Bake for 15-17 minutes or until pizza crust is golden brown and the cheese has melted.  

 

            Slice the pizza into 8 slices and top with shredded lettuce, black olives, sour cream, diced onions, and more taco sauce. Each piece of pizza has roughly 35 grams of carbs. 

 

 

     Serve a nice Cobb salad with it and make it a meal.

    Be sure to check out my recipes for Homemade Hawaiian Pizza, a Fresh Vegetable Pizza, and my recipe for Homemade BBQ Chicken Pizza.

 

   

     

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Copycat Jiffy Corn Muffin Mix

         

    I love cornbread and make it from scratch quite often.  It is so good.  Sometimes I am in a bit of a hurry and want to take a shortcut and making up this mix was my solution.  This mix is the perfect substitute for any recipe that calls for a box of Jiffy Mix. It can be used to make cornbread, muffins, or even in casseroles. 

•  2/3 c. all-purpose flour
  
• ½-2/3 c. cornmeal
• 3 T. sugar
• 1 T. baking powder
• ¼ tsp. salt

Place all the dry ingredients into a large bowl and whisk together.  Add in the oil and mix until it is lump-free and relatively smooth.  Store in an airtight container such as a mason jar until ready to use. Can be stored from 4-6 months. 

 

To make cornbread: 

      Preheat the oven to 400 degrees.  Combine the cornbread mix with one egg, 2 tablespoons of oil and 1/3 cup of milk.  Mix until smooth.  Pour into a greased 8”x8” square cake pan or a cast iron skillet.  Bake for 21-23 minutes or until golden brown.

 

To make corn muffins:

      Follow the directions for cornbread but instead of putting the batter into a cake pan, pour the batter into greased muffin tins.  Fill each place 2/3 full and bake for 15-17 minutes or until golden brown.  Will make 6 corn muffins.

 

    Make 1 ½ cups of mix that equals to an 8.5 oz. box of Jiffy Mix.  Use in any recipe that calls for Jiffy Mix.  I use it my recipes such as in my Creamy Corn Casserole. 

 

 

     Other great mixes that I make include my: Savory Herb Rice Mix, my Spanish Rice Mix, and my Potato Soup Mix in a Jar. 

 

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