I’m excited to share this Taco Flatbread Pizza recipe with you. It’s simple, but I’m telling you … so easy and so well received by my entire family. I try to keep these ingredients on hand, so it really is a meal that I can quickly decide on, and it works well for both lunch and dinner. Sometimes I set it up like a taco bar, and let everyone walk through and put their own toppings on, which of course makes my job even easier, score! Another great thing about this easy recipe is that you an adjust it to the items that you have on hand, and even get really creative by adding in additional items like peppers, avocados, pepperoni, etc!
4 flatbreads appx. 8″ around (or Naan)
2 cups cooked ground beef *see note
2 cups salsa (any kind you like)
2 1/2 cups shredded cheddar cheese
2 cups chopped iceberg lettuce
1/2 cup sliced black olives
1/2 cup diced onion
1 cup diced tomatoes
1 cup sour cream
Preheat your oven to 400 degrees F.
Spread 1/4 cup salsa over each piece of flatbread and then add the toppings in the following order:
Sprinkle two tablespoons of cheddar cheese on top of the salsa followed by 1/2 cup beef, two tablespoons diced onion and two more tablespoons of cheddar cheese.
Bake for approximately 12-15 minutes, or until the cheese is fully melted and the edges of the bread are slightly browned.
Remove from the oven and allow to cool for about 5 minutes.
Sprinkle the lettuce, black olives, onions, tomatoes and a little more cheddar cheese on top of each pizza.
Add the sour cream just before serving. You can add a dollop top the center of each one or pipe it on the way I did in the picture. To do that, just spoon the sour cream into a baggie, snip off the tip of the corner and squeeze it however you like all over the pizzas.
This is a great recipe for using precooked ground beef, which is something I always have in my freezer. I buy large packages of lean ground beef, brown it, let it completely cool and then freeze it in the amounts I need for various recipes. I also season it before cooking, but I keep it pretty basic with just salt, pepper, garlic powder and onion powder. The nice thing about using lean ground beef is that you don’t have to drain any fat off, which means you keep all the flavor right in the pan.
We prefer using sharp cheddar cheese, because it has a lot of flavor, but you could use a Mexican blend, Monterey Jack or whatever you like.
Be sure to let the pizzas cool for a few minutes before topping with the lettuce and sour cream. To get a true “taco” taste and texture, you want the lettuce to stay crisp, and the cheese and sour cream to be cool. If you top the pizzas while they’re still piping hot, the lettuce will wilt and the sour cream will become runny.