Discover the magic of Sheet Pan Taco Pizza: a delightful fusion of tacos and pizza. Dive into this easy recipe for a meal you won’t forget. Perfect for those who love a culinary adventure!
INGREDIENTS
For the Taco Filling:
- 1 lb Ground Beef
- ¼ cup Onion, chopped
- 1 packet Taco Seasoning
- 16 oz Refried Beans, warm
- ¼ cup Water
For the Crust:
- 1 Refrigerated Puff Pastry Sheet, , thawed (can be cold but not frozen)
For the Toppings:
- 1 cup Cheddar Cheese, shredded
- 1 ½ cups Lettuce, chopped
- 1 cup Black Olives, sliced
- 1 cup Roma Tomatoes, diced
- 2 cups Cheddar Cheese, shredded
- 1 cup Green Onions, chopped
INSTRUCTIONS
- Preheat your oven according to the puff pastry package instructions, usually at 400°F.
- Roll out the puff pastry sheet on a greased or parchment lined sheet pan. Gently press the pastry edges and corners of the sheet pan to make a lip around the border. (like a pizza crust). Pierce the puff pastry with a fork and par bake for 8 minutes.
- In a large skillet over medium heat, cook the ground beef with the chopped onions until the meat is no longer pink.
- Drain excess fat, then add the taco seasoning and water. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld.
- Take the baked puff pastry out of the oven and allow it to cool a bit before layering on your toppings. If it has puffed up a bit, gently press the center down and it will flatten out.
- Spread and cover with warm refried beans then taco filling evenly over the puff pastry, leaving a small border around the edges.
- Sprinkle 2 cups of shredded cheddar cheese over the taco filling.
- Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.
- Remove the pan from the oven then evenly distribute the chopped lettuce, sliced black olives, and sliced roma tomatoes and green onions over the cheese layer.
- Allow it to cool slightly before cutting it into squares or rectangles.