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Baked pizza tacos recipe

Baked pizza tacos recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

Sausage, pepperoni, green pepper, olives and mozzarella cheese are layered in taco shells to make these family-friendly pizza tacos.

1 person made this

IngredientsServes: 5

  • 175g Italian sausages, finely choppped
  • 10 taco shells
  • 350g grated mozzarella cheese, divided
  • 85g sliced pepperoni, chopped
  • 60g minced onion
  • 30g diced green pepper
  • 175g sliced black olives
  • 120ml pizza sauce
  • 25g grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 pinch crushed chilli flakes (optional)
  • 1 sprig fresh oregano leaves (optional)

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4.
  2. Heat a large pan over medium-high heat. Cook and stir sausage in the hot pan until browned, 5 to 7 minutes.
  3. Arrange taco shells upright in a baking dish. Sprinkle 2 tablespoons mozzarella cheese along the bottom of each taco shell.
  4. Divide sausage, pepperoni, onion, green pepper and olives among the taco shells. Top each with 1 to 2 tablespoons pizza sauce, more mozzarella cheese, Parmesan cheese, dried oregano and crushed chilli flakes.
  5. Bake in the preheated oven until cheese is melted, about 10 minutes. Garnish with fresh oregano.

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Oven Baked Beef Tacos Recipe

Oven baked tacos come together so quick and easy. And they are easy to eat, too. Not a lot of mess with taco meat falling out with every bite. They are literally the easiest way to make and serve tacos.

Our kids often get so frustrated when they take a bite of their taco, the shell breaks, and taco filling is falling out. These are so easy for little hands to hold.

With oven baked tacos, the meat stays put. The shell slightly softens when cooked. We love using the taco shells with a flat bottom. They can stand up on their own, and that helps holds in the taco meat so well.

We had seen Oven Baked Tacos floating around the internet and decided to take make our own spin on them. I had heard that baking the tacos softens the shell just a little bit and helps solidify the filling, so I put it to the test and it passed with flying colors!

The filling stayed in place, the shells didn’t break into a million pieces, and we were able to eat dinner without one single tear . . . which makes these Oven Baked Tacos a perfect 10 in our book!

These tacos are great on their own without any extra toppings. That’s how our kids like to eat them.

Can you use other meat in these tacos?

We like to use ground beef in these tacos. You can easily sub the ground beef out for a healthier option such as ground turkey.

Shredded beef would also be tasty in these oven baked tacos. If you had a lot of leftovers after a big Sunday pot roast, just shred the beef and add it to the recipe.

You could also use cooked shredded chicken for a chicken taco.

We have even tried shredded pork, and it was delicious.

How to top off your oven baked taco

Taco toppings are endless for these Oven Baked Tacos. They are a great to serve at a party. You can have a taco bar with so many topping options.

  1. Sour Cream
  2. Pico de Gallo
  3. Shredded Lettuce
  4. Sliced Olives
  5. Diced Tomatoes
  6. Taco Sauce

How to make oven baked tacos

Just a few simple taco ingredient for the taco base. We like these tacos without extra toppings too. They are delicious to stand on their own.

  • Preheat the oven to 400.
  • In a large skillet brown the hamburger along with the onion and minced garlic. When hamburger is cooked through, rinse and drain the grease.
  • Add in black beans, taco seasoning, and salsa.
  • Mix in well and cook over medium heat for just a few minutes.

  • Place taco shells in a 9 x 13 inch baking dish.
  • Add meat mixture to each shell, packing down well. Then top with shredded cheese.

  • Serve with your favorite taco toppings. We like to add diced tomatoes, shredded lettuce, and sliced olives.

Related recipe: Love baked tacos? Then you’ll love our Cornbread Taco Bake!

Helpful items used in oven baked tacos

  1. Chop Stir – Our most used kitchen tool out of all the kitchen tools we own.
  2. Skillet – A non stick skillet that comes with a lid.
  3. 9 x 13 Baking Dish – This nice glass baking dish comes with a lid.
  4. Knife Set – 15 piece knife set is great for chopping veggies.

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This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.


Baked Chicken Tacos

I am firmly of the opinion that tacos are not just for Tuesdays. In fact, I think I could eat tacos most days of the week and never tire of them, but luckily there’s more than one way to eat a taco. Much more. Take these easy-to-make Baked Chicken Tacos, for instance. They’re a great option any day of the week, because they’re quick, impossibly crispy, zesty, and generous in the ooey-gooey melty cheese department.

If you’re using crispy taco shells, you have to go ahead and bake them anyway, but in this method you just go ahead and bake the filling in them, which leads to a whole lot of crispy greatness.

And that filling? Well, while you could technically use whatever you want, I highly recommend you go with this one because it happens to be incredibly delicious. It’s onion, taco seasoning, diced tomatoes, green chiles, and shredded chicken that you simmer together briefly.

And then you layer it in the shells with some refried beans and plenty of cheese. You want to use the stand-and-stuff type of taco shells – the ones with the flat bottom – so you can plenty of room to stuff that filling in without anything cracking.

It all heads into the oven just long enough for the beans to get heated through and the cheese to get nice and melty…

… and then you’re ready to top them however you see fit! These are seriously such a yummy way to do tacos – they’re crunchy, they’re cheesy, they’re hearty – they’re tacos taken to the next level.


Oven baked tacos ingredients:

  • Ground Beef
  • Rotel Tomatoes and Green Chiles
  • Refried Beans or 1 cup of homemade refried beans
  • Taco Seasoning or tablespoons of homemade taco seasoning
  • Corn Taco Shells
  • Shredded Cheddar Cheese
  • Your favorite toppings (lettuce, tomatoes,sour cream, etc.)


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Baked pizza tacos recipe - Recipes

You might have noticed that am running this week's blogging marathon with Make them as Pizza as theme. After two interesting pizza, am finishing this week's theme with an another kid's friendly cone pizza. Trust me this pizza will definitely become everyone's favourite at home, if you make this cute looking pizza at home for a dinner or lunch. My kids went crazy when i served this pizza for dinner with some salads. Initially when i picked this week's theme aka Make them as Pizza, my mind went immediately for pizza with dosas, chappathis, rotis etc. But some leftover storebought tortillas pulled me to finish them as this cone pizza. This pizza is definitely a easiest one to prepare even for your get together. Mini sized cone pizza works awesome and definitely a prefect crowd pleaser as well. You can dish out two cone pizzas with a tortilla, obviously you can stuff this pizza with any of your favourite toppings.

I kept mine as simple as much as like pizza Margherita, yes just with some tomato sauce, cheese and few chopped olives. If you want to add more vegetables like capsicum, corns, mushrooms, dont hesitate a second to add them. Just layer your topping as you desire and finish with a generous amount of cheese to make this corn pizza more interesting. You need to bake this pizza twice, yes first baking calls for preparing the tortilla cones which may take hardly less than 5minutes to get baked. Once those cones are filled with the toppings, you need to re-bake again for 8-10minutes. Definitely a delicious, super cheesy cone pizza to enjoy with your family for a lunch or dinner.Give a try without any fail.

3nos Tortillas (store bought)
Pizza sauce (as per need)
Cheese as per need
Black olives (as per need)

Cut a tortillas as two demi circles. Roll them as cone, brush the edge with water and press well to get stick.

Invert the cone and bake for 5-6minutes until the cone turns bit crisp and stiff. Remove immediately from the oven.

Drop a teaspoon of pizza sauce, top it with chopped olives, top again with cheese. Continue the same process until the cone gets well stuffed.

Place this cone in a oven friendly cups and bake for 8-10 minutes until the cheese gets well melts.


Straight-From-the-Restaurant

Restaurants close. It is a sad fact of life. Sometime these are our favorites. And often our favorite meals are lost forever to us. But thanks to some of the chefs, owners and restaurants willingness to share their recipes, during their heydays or even after the final meals are served, we can still enjoy these wonder memories at home. We are proud that we can help the restaurants share these recipes with their fans.

Horn & Hardart Automat Baked Macaroni and Cheese, served from 1912 – 1991, is a Straight-From-the-Restaurant Recipe.


How to make Oven Baked Tacos:

  • Cook your ground beef with taco seasoning until cooked through.
  • Stand up your taco shells in a baking dish.
  • Spoon ground beef into taco shells.
  • Add shredded cheese to taco shells.
  • Bake for 10 minutes at 400 degrees or until cheese is melted.
  • Top with desired toppings (shredded lettuce, diced tomatoes, sour cream and olives)

What to serve with Oven Baked Tacos?

We love serving these with classic Mexican side dishes like Mexican Rice, Black Beans, Refried Beans, Queso, Guacamole and we love having Tres Leches Cake or Mexican Wedding Cookies for dessert.


What are baked tacos?

Baked tacos are just what they sound like &ndash tacos that are baked!

In this recipe I made a spicy ground chicken filling that I stuffed into crunchy corn tacos shells, topped with cheese, and then sprinkled with onions, cilantro and radish.

They are a great option for feeding a family because all of the tacos will be hot and ready at the same time.


INSTRUCTIONS

Peel and dice potato into small (? inch) dice. Crumble ground beef into large skillet and brown over medium heat, adding spices and potato. Note: If using a good lean ground beef, there should be little fat, potato will absorb that. Cook beef until just brown and potato is translucent, do not overcook or the filling it will be dry. Spices are to taste, so adjust accordingly. Remove from heat and set aside.

Heat vegetable oil very hot (not smoking). Fold tortillas in half, one at a time, and hold together at top of fold with tongs. (Thin tortillas work best here, thicker ones will break). Dip briefly into hot oil to just soften. Oil should bubble around tortilla if hot enough. Make sure entire taco is lightly coated with hot oil. Set aside on baking sheet. Line tortillas up on the baking sheet as they are removed from oil for easy access to opening.

Fill each taco with one heaping tablespoon (I use a serving spoon not a measuring spoon) of the meat filling. You may have extra meat. It can be eaten with salad for another meal.

Bake tacos for approximately 20 minutes or until just lightly brown and crisp on the top. You can tap the top of one with your finger to test for crispness.

Remove from oven and serve with lettuce, tomato, onion, cheese and salsa. I set these out and let eveyone fill their own tacos with their favorites.