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You’ll never purchase those store-bought packets again, after making it yourself!!
2 Tbsps chili powder
In a small mixing bowl, whisk all ingredients until combined well.
Bake for 8-10 minutes in your preheated oven, or just until the cheese is nicely melted.
..
Copycat Taco Bell Pizza 🔔
These Pizzas were always a very popular Taco Bell choice according to sales and statistics from the chain.
I remember a while back they removed them from the menu and longtime Taco Bell fans were pretty upset.
The good news is, no matter what happens, you can make your Taco Bell Pizza at home with our recipe!
My recipe is definitely not a total Taco Bell dupe…. but these are SUPER TASTY and will satisfy your cravings while using MUCH better ingredients.
Taco Pizzas are easy to make, and a really FUN idea your family will love!
I’m so excited for you to try this out!
➡️ What’s really in those seasoning packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are often made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes MUCH better too!
BEST Homemade Taco Seasoning Mix
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
Ingredients:
2 Tbsps chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano
1 tsp paprika
3 tsps ground cumin
2 tsps sea salt
2 tsps ground black pepper
Instructions for taco seasonings:
In a small mixing bowl, whisk all ingredients until combined well.
Store in an airtight container.
To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.
Usually, 2 Tablespoons per pound of ground meat is perfect.
🧀 Cheese Please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed or local cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Most pre-shredded varieties are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities. Cellulose anyone?
Turn your package of pre-shredded cheese over and read through the actual ingredients.
You may be surprised to see the additives that are there to keep the shreds looking nice in the package.
🌶We’re asked quite often about enchilada sauce. There are several great brands popping up these days offering healthier premade sauce options.
Currently, I’m loving the Siete brand.
Enchilada sauce should only contain a few simple ingredients such as tomato sauce, vinegar, spices, herbs, garlic, and onions.
We definitely want to AVOID sugar, dyes, and oils like canola oil or vegetable oil. So, be sure to flip those jars around and read the labels.
➡️ Tortillas hold us together:
First up, choose the best tortilla you can get your hands on, that fits your particular nutritional needs.
Ezekiel, Food for Life, and Siete brands all make varieties that I love!
Always read through the ingredients. They should be simple and self-explanatory.
Often these healthier tortillas have a better taste and texture once heated up a bit.
Homemade Beef Bone Broth:
4 servings
Ingredients:
- 1 1/2 lbs lean ground beef or bison
- 2 Tbsps homemade taco seasoning (recipe above) or to taste
- 1 cup beef bone broth
- 1 x 15 oz jar fire roasted diced tomatoes, tomato sauce or Siete red enchilada sauce, divided
- 1 x 15 oz can black beans, rinsed and drained
- 1 cup organic frozen corn, thawed
- 1 cup freshly shredded Colby Jack cheese
- 8 taco-sized almond flour tortillas (I used Siete brand) Ezekiel tortillas will work too
- 2 Tbsps avocado oil, divided
Optional toppings:
- fresh diced tomatoes
- chopped fresh green onions
- fresh cilantro leaves
- black olives
Instructions:
Preheat your oven to 400 degrees f. and line 2 large sheet pans with parchment paper.
Heat a large skillet over medium-high, and cook and crumble your ground beef until it begins to brown, mincing it with a wooden spoon as it cooks.
Once beef is cooked, drain any excess grease, then sprinkle with your homemade taco seasoning to taste then add the bone broth.
Continue to cook and simmer until most of the liquid is absorbed.
Stir in 1 cup of the roasted diced tomatoes/tomatoe sauce (or enchilada sauce ) and simmer for a couple of minutes more to thicken, then set your meat mixture aside in a bowl and wipe clean the skillet.
Preheat your skillet over medium heat and drizzle with half of your oil. Working in batches, cook each tortilla, flipping, until golden and crispy on both sides.
Add the remaining oil as you’re halfway through the tortillas. Very lightly sea salt your tortillas if desired.
Drain and rinse the black beans and lightly mash with a fork or a potato masher.
You may want to sprinkle and mix a tiny bit of your taco seasoning into your mashed beans for more flavor if desired.
To assemble your taco pizzas, lay one crispy tortilla on your prepared sheet pan. Spread each evenly with your mashed beans, then top evenly with your taco meat.
Sprinkle each with a small amount of corn if desired; Add a second tortilla on top and spread with a spoonful of the remaining roasted tomato sauce or enchilada sauce.
Sprinkle with freshly grated cheese and any desired toppings from the ingredients list above; Repeat with the remaining tortillas.
Bake for 8-10 minutes in your preheated oven, or just until the cheese is nicely melted.
Slice and enjoy while hot.
❤️Rachel
Ingredients
- 1 1/2 lbs lean ground beef or bison
- 2 Tbsps homemade taco seasoning (recipe above) or to taste
- 1 cup beef bone broth
- 1 x 15 oz jar fire roasted diced tomatoes, tomato sauce or Siete red enchilada sauce, divided
- 1 x 15 oz can black beans, rinsed and drained
- 1 cup organic frozen corn, thawed
- 1 cup freshly shredded Colby Jack cheese
- 8 taco-sized almond flour tortillas (I used Siete brand) Ezekiel tortillas will work too
- 2 Tbsps avocado oil, divided
Optional toppings:
- fresh diced tomatoes
- chopped fresh green onions
- fresh cilantro leaves
- black olives
Instructions
- Preheat your oven to 400 degrees f. and line 2 large sheet pans with parchment paper.
- Heat a large skillet over medium-high, and cook and crumble your ground beef until it begins to brown, mincing it with a wooden spoon as it cooks.
- Once beef is cooked, drain any excess grease, then sprinkle with your homemade taco seasoning to taste then add the bone broth.
- Continue to cook and simmer until most of the liquid is absorbed. Stir in 1 cup of the roasted diced tomatoes (or enchilada sauce) and simmer for a couple of minutes more to thicken, then set your meat mixture aside in a bowl and wipe clean the skillet.
- Preheat your skillet over medium heat and drizzle with half of your oil. Working in batches, cook each tortilla, flipping, until golden and crispy on both sides.
- Add remaining oil as you're halfway through the tortillas. Very lightly sea salt your tortillas if desired.
- Drain and rinse the black beans and lightly mash with a fork or a potato masher. You may want to sprinkle and mix a tiny bit of your taco seasoning into your mashed beans for more flavor if desired.
- To assemble your taco pizzas, lay one crispy tortilla on your prepared sheet pan.
- Spread each evenly with your mashed beans, then top evenly with your taco meat.
- Sprinkle each with a small amount of corn if desired; Add a second tortilla on top and spread with a spoonful of the remaining roasted tomato sauce or enchilada sauce.
- Sprinkle with freshly grated cheese and any desired toppings from the ingredients list above; Repeat with the remaining tortillas.
- Bake for 8-10 minutes in your preheated oven, or just until the cheese is nicely melted.
- Slice and enjoy while hot.
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