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Pizza tacos bring together saucy Italian-seasoned beef, crisp pepperoni, melted mozzarella, and hard taco shells in one easy dinner.
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The contrast is the draw here, with a warm pizza-style filling tucked into shells that crisp up in the oven.
Why This Recipe Works
Rendering the pepperoni first gives it time to crisp while its rendered fat adds savory flavor to the beef and onion. That extra layer keeps the filling firmly in pizza territory without needing a long list of ingredients.
The oven finish melts the mozzarella and brings a little more crunch to the shells. It is a simple way to get the saucy filling, cheese, and pepperoni together without losing the taco shell texture.
Ingredients
Finely diced onion spreads through the beef more evenly than larger pieces, so the filling stays easier to scoop and eat. The marinara or pizza sauce ties the seasoned meat and pepperoni into the pizza flavor.
- 1 pound 80/20 ground beef
- ½ cup finely diced onion
- 2 tablespoons Italian seasoning
- 1 cup marinara or pizza sauce
- Pepperoni
- Mozzarella cheese
- Hard taco shells
How to Make It
Heat a large pan over medium-high heat. Add the pepperoni and cook for 3 to 4 minutes, stirring constantly, until the fat renders and the pepperoni begins to crisp. Remove the pepperoni from the pan and set aside, leaving the rendered grease in the pan.
Add the ground beef and diced onion to the pepperoni grease. Season with Italian seasoning and cook until the beef is browned and cooked through.
Add the marinara or pizza sauce and stir well to combine. Let the pizza meat simmer for 3 to 4 minutes, then remove from the heat. Preheat the oven to 375°F.
Fill each hard taco shell with the pizza meat, then add mozzarella cheese and top with the crispy pepperoni. Place the filled tacos in a baking dish and bake for 5 to 8 minutes, until the cheese is melted and the taco shells are beginning to crisp.
Remove from the oven and let cool for 2 to 3 minutes before serving hot.
Tips and Variations
Keep the pizza meat thick enough to stay put in the shells rather than turning loose or overly saucy. A filling that holds together makes these less messy to move into the baking dish and eat afterward.
Leave a little room at the top of each shell instead of packing it too full. That makes the tacos easier to transfer, and it gives the cheese and pepperoni space to stay in place as they bake.
Use the melted cheese and lightly crisped shell edges as the main visual cues at the end of baking. Taco shells can brown quickly, so that close look matters more than pushing them longer than needed.
Frequently Asked Questions
Why do I cook the pepperoni first?
Cooking the pepperoni first for 3 to 4 minutes renders its fat and helps it begin to crisp. The rendered grease is then used to cook the beef and onion.
When is the pizza meat ready?
The pizza meat is ready after the ground beef is browned and cooked through, then simmered with the marinara or pizza sauce for 3 to 4 minutes.
What temperature should I bake Pizza Tacos at?
Bake the filled tacos at 375°F for 5 to 8 minutes, until the mozzarella is melted and the taco shells are beginning to crisp.
What order should I fill the taco shells?
Fill each hard taco shell with pizza meat, add mozzarella cheese, then top with the crispy pepperoni.
How long should the tacos rest before serving?
Let the baked Pizza Tacos cool for 2 to 3 minutes before serving hot.
Serving Ideas
Extra marinara or pizza sauce works well on the side for dipping. Salsa or sour cream are also optional additions if a cool, creamy contrast sounds good.
A simple green salad or raw vegetable sticks can bring a fresh contrast alongside the rich filling and cheese.
The crisp pepperoni, melted mozzarella, and pizza-style beef make this a fun crossover that still keeps the taco shell front and center.
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Ingredients
- 1 pound 80/20 ground beef
- ½ cup finely diced onion
- 2 tablespoons Italian seasoning
- 1 cup marinara or pizza sauce
- Pepperoni
- Mozzarella cheese
- Hard taco shells
Instructions
- Heat a large pan over medium-high heat. Add the pepperoni and cook for 3 to 4 minutes, stirring constantly, until the fat renders and the pepperoni begins to crisp.
- Remove the pepperoni from the pan and set aside, leaving the rendered grease in the pan.
- Add the ground beef and diced onion to the pepperoni grease. Season with Italian seasoning and cook until the beef is browned and cooked through.
- Add the marinara or pizza sauce and stir well to combine. Let the pizza meat simmer for 3 to 4 minutes, then remove from the heat.
- Preheat the oven to 375°F.
- Fill each hard taco shell with the pizza meat, then add mozzarella cheese and top with the crispy pepperoni.
- Place the filled tacos in a baking dish and bake for 5 to 8 minutes, until the cheese is melted and the taco shells are beginning to crisp.
- Remove from the oven and let cool for 2 to 3 minutes before serving hot.
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