Taco Recipe

Prepare oven and dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Lightly oil a pizza pan or roll out dough on a floured surface to a 12-inch round. Transfer to the prepared pan or a piece of parchment for the stone.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch rim for the crust. Spread 1/2 cup tomato sauce in an even, thin layer over the dough leaving the rim.

Cook aromatics and beef

Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely diced yellow onion and sauté 2–3 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1 cup ground beef to the skillet. Break up with a spatula and cook 4–5 minutes until browned and no longer pink.

Season the beef

Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1 teaspoon tomato paste (optional) and 2 tablespoons water. Simmer 2–3 minutes until the mixture is cohesive and slightly saucy. Taste and adjust seasoning if needed. Remove from heat and drain any excess fat if necessary.

Let the seasoned beef cool 1–2 minutes so it doesn’t overly release moisture onto the dough.

Assemble the pizza

Evenly distribute the cooked taco-seasoned beef over the sauced dough. Sprinkle 1 cup shredded cheddar cheese evenly across the top.

Bake

Bake in the preheated oven (on the stone or pan) for 10–12 minutes, or until crust is golden and cheese is melted and bubbly. Rotate once halfway through baking for even color.

Top and serve

Remove pizza from oven and let rest 2 minutes. Scatter 1/4 cup very finely diced white onion over the hot pizza, then sprinkle 2 tablespoons chopped fresh cilantro and 1/4 cup crushed tortilla chips if using. Serve with lime wedges on the side to squeeze over slices.