Print Options

Back to Taco Pizza >

Include these items:

Select reviews >

Taste of Home Logo

Taco Pizza

 Taco Pizza
Summer calls for a delicious change of pace from ordinary pizza. This colorful version puts fresh vegetables, cheese and a savory meat sauce on top of a crispy cornmeal crust. You will have a hard time eating just one slice! -Gladys Shaffer, Elma, Washington
4-6 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/4 cups cornmeal
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 2/3 cup milk
  • 1/3 cup butter, melted
  • 1/2 pound ground beef
  • 1/2 pound bulk pork sausage
  • 1 can (6 ounces) tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 cups chopped lettuce
  • 1 cup diced fresh tomato
  • 1/2 cup sliced ripe olives
  • 1/2 cup sliced green onions

Directions

  • In a large bowl, combine the cornmeal, flour, baking powder and salt.
  • Add milk and butter; mix well. Press onto the bottom and sides of a
  • 12-to 14-in. pizza an. Bake at 400° for 10 minutes or until
  • edges are lightly browned. Cool.
  • In a large skillet, cook beef and sausage over medium heat until no

2 of 2

Taco Pizza (continued)

Directions (continued)

  • longer pink; drain. Stir in the tomato paste, canned tomatoes, taco
  • seasoning and water; bring to a boil. Simmer, uncovered, for 5
  • minutes. Spread over crust.
  • Combine cheeses; sprinkle 2 cups over the meat layer. Bake at
  • 400° for 15 minutes or until cheese melts. Top with lettuce,
  • fresh tomato, olives, onions and remaining cheese. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 694 calories, 37 g fat (21 g saturated fat), 110 mg cholesterol, 2,038 mg sodium, 62 g carbohydrate, 7 g fiber, 28 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.