Deep Dish Taco Pizza Recipes

MEXICAN TACO PIZZA

Steps:

• Preheat oven to 425F and line one or two sheet pans with parchment paper or a Silpat; set aside.*
• To a large skillet, add the onion, beef, olive oil if necessary, and cook over medium-high heat for about 5 to 6 minutes, or until beef is cooked through and onions are soft and translucent; crumble beef as it cooks and stir frequently to ensure even cooking.
• Add the taco seasoning and stir to combine. Take skillet off the heat and set aside.
• Place the frozen pizza crusts directly from the freezer on either one or two sheet pans, depending on the exact size of your crusts and pans.
• Add an equal amount of the refried beans to both crusts, leaving a bare 1-inch margin from the edges.
• Add an equal amount of the beef mixture to both crusts.
• Add 3/4 cup mozzarella cheese to each crust.
• Add 1 cup cheddar cheese to each crust.
• Bake for about 12 minutes, or until cheese is melted and crusts are as cooked through as desired.
• Add an equal amount of tomato and cilantro as desired to both crusts and serve immediately. Pizza is best fresh but will keep airtight in the fridge for up to 5 days.

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
• Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
• Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

DEEP-DISH BEEF 'N' BEAN TACO PIZZA

Steps:

• Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes. , Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes. , Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.

DEEP DISH TACO PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Heat a medium skillet over medium-high heat and add the olive oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until well browned and cooked through, about 6 minutes. Drain off and discard any excess fat. Return the skillet to the heat, add the chili powder, garlic powder and 1/2 teaspoon salt and stir to incorporate. Add the adobo sauce and 2 tablespoons water. Cook 1 minute to blend the flavors, then remove from the heat.
• Meanwhile, combine the beans and salsa in a small saucepan. Bring to a simmer and cook until thickened, 4 to 5 minutes. Keep warm.
• Brush a 12-inch cast-iron skillet with oil. Cut six 2-inch snips in the pizza with scissors, spaced evenly around the edge. Fit the pizza into the oiled cast-iron skillet, pressing the edges to make a deep-dish-type crust. Bake the pizza until heated through and the cheese is just melted, about 10 minutes.
• Remove the pizza from the oven, top with the beans and ground beef and sprinkle with the Cheddar. Return to the oven and bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 5 to 6 minutes more. Let stand for 5 minutes.
• Top with dollops of sour cream and guacamole and sprinkle with cilantro leaves. Cut into wedges in the skillet and serve with a pie server.

TACO SKILLET PIZZA WITH CORNBREAD CRUST

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean., Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.

DEEP-DISH TACO SQUARES

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
• In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
• In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
• Bake 25 to 30 minutes or until edges of dough are light golden brown.

TACO PIZZA SQUARES

Steps:

• Unroll pizza dough and place in a 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with the taco meat, tomatoes and cheese. Bake at 400° until crust is golden brown, 15-20 minutes. Top with shredded lettuce and sour cream if desired.

DEEP-DISH TACO PIZZA

Steps:

• Preheat oven to 425°.
• Cook beef, onion and minced garlic in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside.
• Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.
• Bake at 425 degrees for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa, sour cream, shredded lettuce and/or black olives, if desired.