Taco Pizza

What's for dinner? Tacos or pizza?  Why not have both?!  

These mini flatbreads are the best of both worlds. So when you simply cannot decide between your two favorites, don't. Enjoy a delicious family favorite in minutes. 

Cook up a pound of taco meat at the beginning of the week so all you have to do is mash, sprinkle and bake.  Once the oven is warmed, this meal is done in under 10 minutes.

Did I say mash?  Yes!  Mash the refried beans to thin out a bit and stir in salsa to use in place of traditional pizza sauce. Such a great way to sneak in all the nutrition of refried beans-- fiber and protein.  You could even mash black beans or any favorite bean instead.  

The bean mixture spreads perfectly onto these flatbreads.  These mini naans from Aldi are my absolute favorite! They come eight to a package and  make the perfect puffy, yet crisp "crusts" for individual pizzas. Using naans are great for perfect portions and gives a more homemade taste without the mess.  And they're so filling!  For this recipe I usually make about half one night and another batch the next for leftovers. If you make all eight on two baking sheets, cooking time may vary slightly. 

Remember you can easily use your own favorite crust, including whole wheat or gluten free.

Looking for additional nutrition? Add extra toppings like plain Greek yogurt in place of sour cream, cut up fresh avocado or additional veggies. You could even omit the meat for a veggie option too!  

Our Friday takeout nights are quickly being replaced with this tasty tradition.  I love having all the ingredients ready and set out and allowing us to take time as a family to prepare, bake and enjoy together.  I continue to find that even the easiest meals offer the best memories.

Enjoy!

Xo,

Brit

Taco Pizza

Ingredients

1 package (8 pieces) of plain mini naan (I love Specially Selected naan from ALDI) 
1 pound taco meat, prepared
1/2 cup salsa
1 can refried beans
2 cup shredded cheese

fresh spinach leaves, casually chopped

diced tomatoes 

Instructions:

1. Preheat oven to 400 degrees. Lightly spray baking sheet with olive oil.
2. Mix refried beans and salsa in bowl until combined
3. Spread bean mixture on top of each flatbread and top with ~ 1/2 cup taco meat
4. Sprinkle on spinach, tomatoes and 1/4 cup shredded cheese

5. Bake for approximately 10 minutes


Notes

• Naan can be baked from frozen ( I often keep mine in the freezer), recommend sprinkling lightly with water before toppings
• 4-5 flatbreads per baking sheet
• Keep fresh spinach leaves in freezer for easy crumbling 
• Can adjust amount of beans to salsa ratio per preference