Taco Tuesday has become an enormous “thing”. #TacoTuesday floods Twitter, Instagram and the likes every Tuesday, just like clockwork.
Sometimes, my family and I follow along with Taco Tuesday. I’ll chop up veggie additions, get out the salsa and plain Greek yogurt (sour cream only gets used on potatoes, because in my world, that’s where the Greek yogurt just does NOT compare), warm the soft taco shells and cook up the meat.
I make pancakes or French toast.
That’s right. Our Tuesdays are often Brinner nights. And it’s delicious.
But, I have some homemade salsa courtesy of mother that needs to be consumed before the end of October, so Taco Tuesdays may be in full swing at the Quarry for a bit. So much so, we’ll probably be sick of it.
I blame my husband, because, once again, he’s done the “new stuff in front, shove the rest to the back” and when the new kitchen was finished a few weeks back, I discovered a great many things that I sadly had to toss or am scrambling to use before the expiration dates.
That’s right, taco pizza. I had to be careful not to make it too zippy, because of the little one, and he’s made it clear that he’s not particular a fan of a whole lot of pep in his foods yet.
The end result was: I was happy that I opted for just one pizza instead of two (we’re a two pizza household, we love food). And it’s very, very filling. But delicious.
What you need:
- Premade pizza crust (I used Mama Mary’s Thin & Crispy)
- 1lb of ground meat/chicken
- 1 small can of sliced olives
- 1 cup of salsa
- 1 cup of cheese (I used WalMart’s Fiesta Blend)
- 1/2 cup chopped lettuce
- 1 packet of taco seasoning
What to do:
Preheat oven to 450-degrees. Cook meat until no longer pink, then follow your taco seasoning packet’s instructions for the finish (usually just add the packet and 3/4 cups of water and cook another 10 minutes). While that is cooking, chop your lettuce. Spread the salsa over the pizza crust, then sprinkle the olives and lettuce over the salsa. Take just a little bit of the cheese and sprinkle that over what you have on top so far. Cover generously with the cooked and seasoned meat. The top off with cheese to your liking. Kick back the oven to 425-degrees and slide the pizza in (best to use a pizza stone if you have one). Cook for 7-minutes.
You can also break up and sprinkle in with the cheese top coat tortilla chips. The Tostitos Hint of Lime would be a super yummy addition!