Lazy Gluten Free: Taco Pizza

Taco Pizza


This past weekend my mom found a recipe for homemade tortilla shells (click here for the recipe) to make since dad was going to be making his 'famous' burritos. We ended up with a couple extra shells, so I racked my brains for something other than burritos to use them in. I came up with Taco Pizza. 

Taco Pizza is pretty much just an open-faced taco, but more fun. Who doesn't like pizza? Until I post the homemade tortilla shells, I recommend La Tortilla Factory's Gluten Free Wraps. These are okay, but the homemade ones are definitely superior!    


Gluten Free Taco Pizza

You will need:
1 pound lean ground beef
3/4 cup water
1 packet McCormick Taco Seasoning
2 medium-large soft tortilla shells 
1 small onion
1/4 cup green onions
 3/4 cup salsa
1 small tomato
1 cup Mexican blend shredded cheese
 Canola Oil (small amount to glaze on shells)

Heat the oven to 400°F. 

Place the tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with the Canola Oil. Cover a large baking sheet (or two) with foil and place the shells on the foil.

Once the oven preheats, place the tortillas in the oven for 10 minutes (5 minutes on each side) so the shells crisp up.


In the meantime, brown the ground beef in a large skillet on medium-high heat; drain grease. Stir in seasoning mix and water. Bring to a boil; reduce heat and simmer for 5 minutes. 

Dice the onions and tomatoes and set aside. 

Remove the tortilla shells from the oven, but do not turn it off. Leaving the shells on the baking sheet, spread the seasoned beef on the shells, then add the salsa and the veggies. Top with the shredded cheese. 

Return the tortillas to the oven for about 10 minutes, or until cheese is melted. Cut the pizza into four slices. Top with sour cream if desired.

Enjoy!