- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or foil.
- In a large skillet over medium-high heat, cook ground beef and sausage together until browned.
Break it up into crumbles as it cooks. - If using onion, add it once the meat starts browning. Cook 3–4 minutes until softened.
- Stir in garlic, Italian seasoning, paprika (if using), salt, and pepper. Cook 30–60 seconds until fragrant.
- Optional: stir in tomato paste and cook 1 minute to deepen flavor.
Drain excess grease if needed. - Remove from heat.
2) Assemble the pizza tacos
- Arrange taco shells upright on the baking sheet (a taco rack helps, but isn’t required).
- Spoon 1–2 tablespoons pizza sauce into each shell (don’t overfill or shells can get soggy).
- Add a layer of mozzarella, then spoon in the meat mixture.
- Top with pepperoni (plus bacon/ham if using), then add more mozzarella and a sprinkle of Parmesan.
- Add a tiny extra spoon of sauce on top if you like—just a little, so the shells stay crisp.
3) Bake until melty and crisp
- Bake 8–12 minutes, until cheese is melted and bubbly and the shells are crisp.
- Optional: broil 1–2 minutes at the end for golden, spotty cheese—watch closely.
- Let rest 2–3 minutes before serving (the cheese sets slightly and stays inside the shell).
Serving and Storage:
Serve Meat Lovers Pizza Tacos hot with warm dipping sauces on the side—extra pizza sauce, ranch, garlic butter sauce,
or even a spicy marinara. They’re perfect with a simple salad or veggie sticks to balance the richness.
Storage: These are best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
The shells will soften over time.
Reheating: Reheat in the oven or air fryer at 175°C (350°F) for 5–8 minutes to bring back crispness.
Avoid microwaving if you want crunchy shells.
Make-ahead tip: Cook the meat mixture up to 2 days ahead. Assemble and bake right before serving.
Tips:
- Don’t over-sauce: Too much sauce makes crunchy shells go soft fast. Keep it light inside.
- Double-cheese method: Cheese on the bottom and top helps “seal” the filling and boosts melty texture.
- Use low-moisture mozzarella: It melts smoothly without watering down the tacos.
- Drain grease: A less greasy filling keeps shells crisp and prevents oil pools.
- Taco rack = easy win: Keeps shells upright and prevents tipping while baking.
Variations:
- Air Fryer Pizza Tacos: Air fry at 180°C (360°F) for 4–6 minutes (work in batches).
Watch closely—shells crisp quickly. - BBQ Meat Lovers: Swap pizza sauce for BBQ sauce, add red onion, and use cheddar + mozzarella.
- Spicy Pepperoni Jalapeño: Add sliced jalapeños and use hot Italian sausage.
- Supreme-Style: Add diced peppers, mushrooms, and olives for a “supreme” pizza vibe.
- Flour Tortilla Version: Use small flour tortillas, fold like tacos, brush lightly with oil,
and bake until crisp before filling (or bake filled for a softer “pizza quesataco” style).
Tips:
For the best “pizza shop” flavor, let the meat mixture cool for 5 minutes before assembling—this helps the cheese
melt evenly instead of turning oily from excess heat. Also, if you want extra crunch, toast the taco shells in the
oven for 2–3 minutes before filling. That little step makes a noticeable difference, especially if your sauce is
warm.
And if you’re feeding a crowd, set up a quick build station: shells on a tray, sauce in a bowl, cheese in a pile,
meats in separate dishes. Everyone can customize, and you can bake multiple trays back-to-back.
Conclusion:
Meat Lovers Pizza Tacos are everything you want when you’re craving bold flavor fast: crispy shells, savory meat,
gooey cheese, and classic pizza sauce in a handheld form that’s fun to eat and easy to share. They’re quick enough
for weeknights, exciting enough for parties, and flexible enough to match whatever you’ve got in the fridge.
Make them once, and they’ll become one of those “why didn’t we do this sooner?” recipes—especially when the cheese
pulls and the pepperoni crisps just right.
FAQ:
Can I use only ground beef (no sausage)?
Yes. Use 1.5 lb ground beef and increase Italian seasoning slightly for that classic pizza taste.
You can also add a pinch of fennel seed to mimic sausage flavor.
How do I keep the taco shells from getting soggy?
Use a light amount of sauce, drain excess grease from the meat, and bake right after assembling.
You can also toast shells first for extra crispness.
What cheese works best besides mozzarella?
Mozzarella is the classic, but a blend of mozzarella and provolone is amazing. Cheddar adds sharpness,
and Monterey Jack melts beautifully.
Can I make these for a party?
Definitely. Cook the meat ahead, set up a topping bar, then bake trays as needed.
They’re best served hot and fresh from the oven.
Can I freeze them?
It’s better to freeze the cooked meat filling instead. Freezing assembled tacos can make shells stale or soft.
Freeze meat up to 2 months, then thaw and assemble fresh.
