Happy Tuesday, Friends!
I decided I’d like to make food posts a more regular thing and I want to dedicate a day each week to doing them. I took a poll on my IG stories, and by a very narrow margin, Tasty Tuesday won!
So, without further ado, today’s Tasty Tuesday combines two of my very favorite meals – TACOS and PIZZA!
So I can’t take full credit for this recipe, because I got the idea a few years back from a Facebook video. You know, the ones that pop up on your newsfeed that go really quickly so you get sucked into watching like 10 recipes in a row? Yeah, this is one of those. And anything pizza? Sign me up. I’m not exaggerating (and wish I was) when I say that I eat pizza probably at least 4 times a week… yes, you read that correctly. I had it for breakfast just yesterday and was pondering my lunch today, trying to recall if I’d had it recently. If there was a pizza-holics anonymous group, I would probably need to be like the chairman but would never join it because I love pizza too much and will never quit it. So any new/different way I can figure out to make pizza and make it seem just a little different, I will! I could never find the video again, so I just made this based on how I thought it would work.
These pizza tacos are pretty easy to make – just a little time consuming because you have to bake the taco shell so it gets it’s taco-shaped form. Other than that, it’s just about setting everything up. I made these a few weeks back for a super bowl party we went to, so I made a huge double batch. I think these are great for a meal – and fun if you have kids because they can add any topics they like (even if it’s just multiple different cheeses, since that’s often all the kiddos want). But, I think they are great for an appetizer because they’re the perfect size to pick up and eat and walk away (or stand next to the dish and eat one after the other – my preferred method).
Here’s what you’ll need:
- flour taco shells (can do corn if GF)
- butter (I prefer REAL unsalted butter – not margarine… but use what you have on hand)
- garlic powder
- pizza sauce
- cheese (I prefer shredded Italian blend or mozzarella)
- toppings – I just did pepperoni and left some with just cheese for a wider audience – you could totally add all sorts of toppings to make how you like it
- biscuit cutter (or a knife will suffice)
- muffin pan (I prefer a mini muffin pan to bake more of the shells at a time)
Bump that oven up to 425 degrees and let’s start!
Start by cutting out rounds of the tortillas – I used a knife the first time I made these but wised up to a biscuit cutter the next time.
Next up, you make a butter crust for these little guys. Melt butter (probably 1/2 stick to 3/4 of a stick, depending on how many of these you’re making) and add in your garlic powder (or omit this if you don’t like garlic). If you want to get fancy with it, add a little pepper, maybe some oregano. Then toss in your tortilla rounds – probably about 5 or 6 at a time – into the seasoned butter mixture and make sure they’re evenly coated. Once they are, turn the (mini) muffin pan upside down and form the rounds into halves (so they look like taco shells). Do this by lining them up next to the cups. Bake in the oven for 5 minutes.
Once they’ve baked, transfer the shells to a different baking dish. I preferred one with higher edges, just to help these keep their form. Then top those to your hearts desire – a nice dollop of pizza sauce (or bbq or pesto, whatever you like) – cheese – toppings. I cut my pepperonis into smaller slices since the taco shells are so small.
Bake (at 425 degrees still) for 5+ minutes, depending on your desired level of doneness. I prefer mine a little crispy, as you can see. While some are baking, I make another batch of shells up and repeat the process (for a large group).
And there you have it! PIZZA TACOS with a garlic butter crust! Pretty easy, right? But delicious and entertaining-friendly!