A super quick and easy taco pizza recipe, perfect for weeknight dinners or weekend fun!

Sometimes, homemade pizzas can be ‘meh’ when it comes to flavor, would you agree? They’re really hit or miss, so when I’m able to create a homemade pizza recipe that’s A+ on flavor, I’m definitely going to share it with you guys! There’s a local pizza shop that serves its taco pizza with crushed up nacho cheese tortilla chips (like Doritos) and I just LOVE that extra added crunch on the pizza. Tell me, what’s your favorite taco pizza? Chips or no chips?

One thing I like about this pizza is the crescent roll crust! I know, I know, it’s not really the best in terms of ‘healthy’, but remember, I’m all about balance and one of my guilty pleasures is crescent rolls. And did you know that crescent rolls also come in crescent roll sheets?? Yep! That means all you have to do is roll them out, form a little crust, and voila you have your pizza crust. You’ll find that I used a lot of store-bought ingredients vs. homemade because sometimes life is busy and that calls for quick meals that the family will eat. Life’s too short to feel guilty about the quality of your food ingredients 24/7. Balance, right?

As always, get creative! Add extra ingredients even if they’re not included in my recipe. Add sour cream if that’s your jam, or maybe some jalapeños or olives. I went with what my family will eat, so don’t be afraid to do the same for your version! The best part of it all is you’ll have pizza on the table ready to devour in under 30 minutes!

Easy Taco Pizza Recipe

Print

Easy Taco Pizza

Another quick and easy dinner option with this easy taco pizza. #pizza #tacopizza #quickdinner #wanderlustandwellness #easydinner #homemade

Course Dinner

Cuisine Mexican

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Author Jennifer

Ingredients

• 2 cans crescent roll sheets
• 1 can refried beans
• 1 pound ground hamburger
• 1 packet taco seasoning
• 1 can chipotle chiles in adobo sauce
• 2 1/2 cups shredded Mexican blend cheese
• 2 cups lettuce - chopped
• 2 roma tomatoes - chopped
• 1 cup taco sauce
• 1 tsp sea salt
• 1 tsp pepper
• 1 bag Doritos nacho cheese chips
• salsa optional
• sour cream optional

Instructions

1. Preheat oven to temperature listed on canned crescent roll sheets. Grease a large, flat baking sheet. Roll out one sheet of crescent dough. Then roll out the second sheet, laying it next to the first sheet. Pinch together the center to make one large sheet of dough. Using your hands, gently roll up the edges of the dough around the outside edges to form a small crust. 

2. Bake the crescent dough crust according to package directions. While the dough is baking, cook the hamburger, salt, and pepper in a large skillet. Drain the grease, then return the cooked hamburger to the pan, adding the taco seasoning per package directions. 

3. In a small saucepan, add the can of refried beans plus 1 tablespoon of the adobo sauce from the canned chipotle chiles. Stir to combine and heat over medium-low heat until warm. 

4. When the dough is finished baking, remove from oven and set aside. 

5. To start assembling your taco pizza. Spread a layer of the beans across the entire cooked pizza crust. Next, add a layer of taco sauce. Then, add a layer of the cooked seasoned hamburger meat. Place back into the oven and cook for an additional 5 minutes. 

6. Remove pizza from oven and top with the shredded cheese. Place the pizza into the oven under the broil setting just until the cheese is melted. Remove from oven and let cool for a few minutes. 

7. Crush the Doritos, then sprinkle on top of the entire pizza. Add the chopped lettuce and tomatoes and any other topping you would like. Drizzle with additional taco sauce or salsa and serve. 

Pin for later:

If you’re looking for a super fast dinner, this chicken enchilada casserole is exactly what you need!

You spoke and I listened! A few weeks ago on my Facebook page, I asked my readers what types of recipes they’d like to see on the blog. The overwhelming majority wanted quick dinners and casseroles. Now, while you won’t probably see a ton of traditional “casseroles”, I definitely plan to incorporate more dinners that are quick and easy. The mission of Wanderlust and Wellness is to bring friends and families back to the kitchen table one recipe at a time. If quick dinners will help your family reconnect at dinner time, then let’s do this, starting with this chicken enchilada casserole! Oh, and my readers also wanted to see more “in process” shots of the recipe in development, so I’ll be incorporating more of those into each post when I can.

First things first, to make this recipe super quick we’re using my all-time favorite meal lifesaver, a rotisserie chicken. You’ll be able to skip the cook time of the chicken and just throw all of the filling ingredients into a bowl. I bought all of the ingredients for this recipe at Wal-Mart for under $25 and fed a family of six (basically six adults when you count four teenage boys!)

After you combine all of the filling ingredients, you’ll begin to layer the casserole. In a 9×13 baking dish, you’ll first grease the dish then add a thin layer of enchilada sauce. From there, you’ll do a layer of corn tortilla pieces, the filling mixture, and shredded Mexican cheese blend. You’ll repeat this three times and then top it off with a little additional enchilada sauce. You’ll cut the corn tortillas into small squares, which makes it easy to serve.

After you’ve finished all of the layers, you’ll bake uncovered for 20 minutes. After you remove the chicken enchilada casserole from the oven, top with some chopped green onions and serve. Also, as with most of my recipes, don’t be afraid to make this your own! Add jalapeños for some heat, or black olives if that’s your thing. Get creative and make it your own! I’ll talk about this more in my upcoming cookbook this Autumn, but I think we’ve become so afraid of “messing up” in the kitchen that we fear experimentation and customizing recipes to our own twist. We’ve overcomplicated cooking for whatever reason, so let’s work to uncomplicate cooking, shall we?

One thing I really love about this chicken enchilada casserole is that it holds its shape! How many times do you make a casserole and when you serve it on your plate it just melts into a pile of mush? Not this casserole! You can see the layers in this photo, so many great flavors in those layers!

Chicken Enchilada Casserole Recipe

Print

Chicken Enchilada Casserole

A quick and easy dinner with this chicken enchilada casserole. #casserole #enchilada #chicken #mexicanfood

Course Dinner

Cuisine Mexican

Keyword casserole, chicken, enchilada

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Jennifer

Ingredients

• 1 large rotisserie chicken
• 1/2 cup white onion, finely chopped
• 2 cans black beans
• 1 4 oz can chopped green chiles
• 1 10 oz can Rotel tomatoes I used the Mexican Style Rotel with Lime & Cilantro but regular Rotel tomatoes will work, too.
• 1 can corn
• 19 oz enchilada sauce
• 12 corn tortillas
• 3-4 cups shredded Mexican blend cheese
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 green onions, chopped

Instructions

1. Preheat oven to 375 degrees F. 

2. Grease a 9x13 baking dish. Reserve 1 cup of the enchilada sauce. 

3. Add the two cans of black beans and 1 can of corn to a colander and rinse. Transfer to a large mixing bowl. Add the green chiles, chopped onion, Rotel, cumin, salt, pepper, and remaining enchilada sauce to the bowl and stir to combine.  

4. Using your hands, remove the chicken meat from the rotisserie chicken, shredding it into small chunks. Add the chicken to the mixing bowl with the other filling ingredients as you shred it. Once all the chicken has been shredded and added to the bowl, stir to combine. 

5. Using a knife, cut the 12 corn tortillas into small squares. 

6. Begin assembling the casserole. Pour 1/2 cup of the reserved enchilada sauce into the baking dish. Then, using a spoon, spread the sauce to cover the entire bottom of the dish. Next, add a layer of the corn tortilla pieces, then a layer of the filling mixture, followed by a layer of shredded cheese (about 1/3 of the cheese). 

7. From there, add another layer of tortillas, then filling mixture, then another 1/3 of the cheese. Lastly, add another layer of tortilla pieces, followed by the filling mixture, and the remaining shredded cheese. Pour the remaining 1/2 cup of enchilada sauce over the top layer of cheese. 

8. Place the dish into the oven and bake for 20 minutes. Once finished, garnish with the chopped green onions and serve. 

Jennifer Shreckengost/Wanderlust and Wellness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Pin for later:

A savory summertime galette, using fresh corn and heirloom tomatoes.

If you would have asked me just a few years ago to eat a dish loaded with tomatoes I would have told you that you were crazy. Slowly I’m learning to love tomatoes, so this summer season I’m bringing you several recipes incorporating both tomatoes and sweet corn, like this heirloom tomato and sweet corn savory galette. Have you ever tried a savory galette? They are so good! This savory galette’s crust is a sweet cornmeal crust, which pairs perfectly with the tomatoes and sweet corn inside the galette.

The sweet cornmeal crust is brought together with the heirloom tomatoes and fresh sweet corn by a garlic thyme ricotta filling. And did I also mention there’s bacon, too?! I mean, it doesn’t get much better than this in the savory department.

As you’re preparing the galette crust, don’t get frazzled if it crumbles and breaks as you assemble it. That’s the joy of a good, rustic galette! As you can see in my pictures, it definitely has its flaws, and that’s totally okay. The key is to let the dough sit in the refrigerator for at least 30 minutes so that it’s easier to manipulate as you assemble the galette. Summer season is winding down, so grab those fresh tomatoes and sweet corn and get to cooking!

Heirloom Tomato and Corn Savory Galette Recipe

Print

Heirloom Tomato and Corn Savory Galette

A savory summertime galette with fresh sweet corn and heirloom tomatoes. #heirloomtomatoes #sweetcorn #galette #savory #FBPrecipes

Course Dinner

Cuisine American

Prep Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 25 minutes

Servings 8

Author Jennifer

Ingredients

Crust

• 1 cup all-purpose flour use a 1:1 gluten-free option if needed
• 1/2 cup cornmeal
• 3 tbsp sugar
• 1/2 cup unsalted butter cubed
• 1 egg

Filling

• 15 oz ricotta cheese
• 3 ears fresh sweet corn
• 6 slices bacon - cooked and crumbled
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/2 tsp dried basil
• 1 1/2 cup cherry heirloom tomatoes - sliced
• 3-4 large heirloom tomatoes - sliced
• fresh thyme
• 1 egg white - whisked

Instructions

1. Preheat oven to 375 degrees F. 

2. In a food processor, process the flour, cornmeal, sugar, and salt. Cut the butter into small cubes, add to processor and pulse to combine. Add the egg, pulse to combine. Transfer to a small bowl, form into a ball, wrap in plastic wrap and place in the refrigerator for at least 30 minutes.  

3. In a large skillet, cook the bacon until done. Remove and place onto a paper towel-lined plate to drain. Cut the corn from the cobs and add to the bacon grease, cooking for about 15 minutes. Crumble bacon and add back into the pan. Remove from heat and set aside until ready to assemble the galette. 

4. In a large mixing bowl, combine the ricotta, garlic, basil, and thyme, stirring to combine. 

5. Once the crust is chilled, remove from refrigerator and place onto a floured surface. Using a rolling pin, roll out the crust into a large circle, about 14 inches. 

6. Using a spoon, spread the ricotta filling onto the galette in the center, within about 1 1/2 inches from the edge of the crust. Next, add the corn and bacon mixture and spread over the ricotta.

7. Then, slice the cherry tomatoes in half, and slice the large heirloom tomatoes into thin slices. Begin layering them onto the corn mixture. 
   

8. Begin folding the edge of the crust inward, overlapping the edge of the filling layer. Top with fresh thyme. 

9. Using a pastry brush, brush on the whisked egg white to give the crust edges a nice egg wash. 

10. Bake for 45 minutes. Once done, remove from oven and let sit for 5 minutes before serving. 

Jennifer Shreckengost/Wanderlust and Wellness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Pin for later: