Ingredients
Meat & Seasoning
- 1 1/2 lbs lean ground beef or bison
- 2 Tbsps homemade taco seasoning, recipe above or to taste
- 1 cup beef bone broth
Sauces & Beans
- 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
Vegetables & Toppings
- 1 cup organic frozen corn, thawed
- Optional toppings: fresh diced tomatoes, chopped fresh green onions, fresh cilantro leaves, black olives
Cheese & Tortillas
- 1 cup freshly shredded Colby Jack cheese
- 8 taco-sized almond flour tortillas (I used Siete brand; Ezekiel tortillas will work too)
Oils & Seasoning
- 2 Tbsps avocado oil, divided
- Very lightly sea salt (optional, for tortillas)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F (204°C). Line two large sheet pans with parchment paper to prevent sticking and make cleanup easier.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it just begins to brown. Drain any excess grease to keep it lean.
- Season Meat and Simmer: Sprinkle the cooked beef with taco seasoning to taste, then pour in the beef bone broth. Stir and cook, allowing the broth to mostly absorb. Add 1 cup of the roasted diced tomatoes or enchilada sauce, and simmer a few more minutes until thickened. Transfer the meat mixture to a bowl and clean the skillet.
- Crisp the Tortillas: Preheat the skillet over medium heat and add half the avocado oil. Cook tortillas in batches, flipping once, until golden and crispy on both sides. Add the remaining oil halfway through cooking the tortillas. Lightly sprinkle tortillas with sea salt if desired.
- Mash the Black Beans: Drain and rinse the black beans. Lightly mash them using a fork or potato masher. For more flavor, you can mix in a pinch of taco seasoning.
- Assemble Taco Pizzas: Place one crispy tortilla on a prepared sheet pan. Evenly spread a layer of mashed beans on top, then add the taco meat mixture. Sprinkle corn evenly if desired. Top with a second tortilla, and spread with some of the remaining roasted tomato sauce or enchilada sauce.
- Add Cheese and Toppings: Generously sprinkle shredded Colby Jack cheese on top. Add any optional toppings you like such as diced tomatoes, green onions, cilantro, or black olives. Repeat assembling the remaining tortillas in the same manner.
- Bake: Bake the assembled taco pizzas in the preheated oven for 8 to 10 minutes, until the cheese is melted and bubbly.
- Serve: Slice each taco pizza and serve immediately while hot, enjoying the perfect combination of crispy tortilla, savory filling, and melty cheese.
Notes
- You can substitute ground bison with lean ground beef without affecting flavor too much.
- Using almond flour tortillas keeps this recipe gluten-free and adds a pleasant texture contrast.
- Your choice of roasted diced tomatoes, tomato sauce, or enchilada sauce will tweak the tomato flavor intensity.
- For added spice, consider adding jalapeños or hot sauce to the meat mixture.
- Customize toppings to your liking; fresh herbs and veggies bring brightness to the rich dish.
- Make sure to drain and rinse canned beans well to avoid excess salt.
- Serve with salsa or sour cream on the side for dipping, if desired.
- Leftover taco pizzas store well in the refrigerator and can be reheated in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
