Pizza Tacos with Ground Beef and Pepperoni
A fun twist on pizza night!These Pizza Tacos with Ground Beef and Pepperoni combine crispy taco shells with seasoned ground beef, pepperoni, rich pizza sauce, and gooey melted mozzarella for an easy family-friendly dinner that's ready in just 30 minutes.Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesServings: 6 (10–12 tacos)Ingredients1 tablespoon olive oil1 small onion, finely diced2 garlic cloves, minced1 pound lean ground beef1 teaspoon salt½ teaspoon black pepper2 teaspoons Italian seasoning1 cup pizza sauce1 cup sliced pepperoni, roughly chopped, plus extra slices for topping10–12 hard taco shells2 cups shredded mozzarella cheese½ cup grated Parmesan cheeseFresh parsley or basil, chopped, for garnishOptional ToppingsSliced mushroomsBlack olivesDiced bell peppersSliced jalapeñosBanana peppersCooked bacon crumblesRed onionCrushed red pepper flakesInstructionsPreheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the garlic and cook for 30 seconds.Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease.Season the beef with the salt, black pepper, and Italian seasoning. Stir well to evenly coat the meat.Mix in the pizza sauce and half of the chopped pepperoni. Simmer for 3–5 minutes until the sauce thickens slightly.Arrange the taco shells upright on the prepared baking sheet.Spoon the beef mixture evenly into each taco shell.Sprinkle mozzarella cheese over the beef filling.Top each taco with the remaining pepperoni slices and finish with grated Parmesan cheese.Bake for 8–10 minutes, or until the cheese is melted, bubbly, and the taco shells are crisp.Remove from the oven and let the tacos cool for 2 minutes.Garnish with fresh parsley or basil and serve immediately.Recipe NotesDrain the ground beef well to keep the taco shells crispy.Freshly shredded mozzarella melts better than pre-shredded cheese.Don't overfill the taco shells to prevent cracking.Add your favorite pizza toppings to customize each taco.Brush the taco shell edges with garlic butter before baking for extra flavor.StorageStore leftover tacos in an airtight container in the refrigerator for up to 3 days.ReheatingOven: Bake at 350°F (175°C) for 8–10 minutes.Air Fryer: Heat at 350°F for 3–5 minutes.Microwave: Heat for 45–60 seconds (the shells will be softer).FreezingFreeze assembled, unbaked tacos individually for up to 2 months. Bake from frozen or thaw overnight in the refrigerator before reheating.Nutrition (Per Serving – Approximate)Calories: 470Protein: 26gCarbohydrates: 24gFat: 29gSaturated Fat: 11gFiber: 3gSugar: 4gSodium: 860mg