🍕🌮 Pepperoni Pizza Tacos
Description:
A fun and irresistible fusion of two favorites — pizza and tacos! These Pepperoni Pizza Tacos are crispy, cheesy, and packed with savory flavor. Whether using soft or crunchy taco shells, each bite delivers gooey melted cheese, bold Italian-seasoned beef, tangy pizza sauce, and spicy pepperoni. Perfect for a family dinner, game night, or party snack!
📝 Ingredients (Makes 8–10 tacos):
- 8–10 taco shells (hard or soft)
- 1 lb ground beef (or Italian sausage), cooked and crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato or pizza sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt & pepper, to taste
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese (or more mozzarella)
- 3–4 oz pepperoni slices
- Optional toppings: diced bell peppers, sliced jalapeños, black olives, mushrooms
👩🍳 Instructions:
- Preheat oven to 375°F (190°C). If using hard taco shells, place them upright in a baking dish. For soft tortillas, you can fold them slightly and fit into a muffin tin to hold their shape.
- Sauté onions in a skillet over medium heat until softened (2–3 mins), then add garlic and cook for another 30 seconds.
- Add ground beef (or sausage) to the skillet, breaking it up and browning it completely. Drain any excess fat.
- Stir in tomato/pizza sauce, oregano, basil, garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes to let the flavors meld.
- Assemble tacos: Spoon a generous amount of meat sauce into each shell, sprinkle mozzarella and cheddar on top, then add 3–4 pepperoni slices.
- Optional: Add diced bell peppers, olives, mushrooms, or jalapeños.
- Bake for 8–10 minutes or until cheese is melted and bubbly. For extra crispy taco shells, broil for 1–2 minutes at the end.
- Serve hot with a sprinkle of fresh basil or red chili flakes.
💡 Notes & Tips:
- Make Ahead: Prepare the beef filling up to 2 days in advance and refrigerate.
- Healthier Option: Use ground turkey or lean ground beef and low-fat cheese.
- Vegetarian Option: Swap the meat for sautéed mushrooms or lentils.
- Kid-Friendly: Omit spicy toppings and let kids build their own tacos.
- Crispy Tip: Lightly toast soft tortillas before baking for better texture.
🍽️ Servings:
- Makes 8–10 tacos
- Serving Size: 1 taco
🔢 Nutritional Info (Approximate per taco):
- Calories: 280–320 kcal
- Protein: 18–20g
- Fat: 18g
- Carbs: 14–18g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600–800mg
✅ Health Benefits:
- Protein-Packed: Great source of protein from beef and cheese.
- Satisfying Meal: Balances fats, carbs, and protein — keeps you full longer.
- Customizable: Easy to load with veggies and control portions.
- Fun Family Food: Encourages interaction and variety for picky eaters.
❓ Q&A:
Q: Can I make this in an air fryer?
A: Yes! Assemble and cook at 350°F (175°C) for 6–8 minutes until cheese is melted and taco shells are crispy.
Q: Can I freeze the meat mixture?
A: Absolutely! Store in a freezer-safe container for up to 2 months. Thaw overnight and reheat before use.
Q: What sauces go well with these?
A: Serve with ranch, garlic dip, marinara, or even spicy sriracha mayo for extra flavor.
Q: How do I keep soft taco shells from getting soggy?
A: Lightly toast or bake the shells for 2–3 minutes before assembling to keep them sturdy.