Sometimes necessity is the mother of invention. Most of the time I meal plan, but sometimes it’s Monday and I haven’t had time to make my weekly plan, so I throw a package of frozen ground beef in the sink to thaw. Then 5:30 rolls around and I have no idea what to do with it. Burgers? No. I don’t have any buns. Shepherd’s pie? No. I don’t have any potatoes. Sloppy Joes? No. Again, no buns and no time to make any.
As we can gather, I really needed to go to the store, but it wasn’t happening right then because my daughter had dance pictures in a little over an hour and we would be cutting it close. Yes, friends. I am a bit of a hot mess most days. Don’t let the blog fool you. Mama doesn’t always have her stuff together. Who am I kidding? Most days I don’t have my stuff together.
I decided to make tacos, but I didn’t have any tortillas or time to roll out all of my homemade version. My pizza dough comes together very quickly, so out of sheer desperation, I decided to experiment with taco cups with pizza dough.
The result was great! They have all of the flavor of a taco, but they are in an adorable little bundle. My daughter said she liked how they were less messy than a regular taco. My son didn’t say much but he scarfed down two of them in no time flat. Sometimes actions speak louder than words.
I imagine you could use a pre-made dough (gluten free or regular) to make it even faster, but my homemade dough comes together pretty quickly too.
Top your taco cups with sour cream, salsa, guacamole, olives, lettuce, cilantro, tomatoes, or anything else that you can think of. I bet they would even be good little freezer staples for lunches and quick dinners.
Items needed for this recipe:
- 1 lb. ground beef or turkey
- 1 batch of taco seasoning (see recipe link above)
- 1 batch of homemade pizza dough (see link above) Note: You could also use a pre-made dough or your favorite gluten free dough.
- shredded cheddar cheese
- 1-2 T. olive oil or melted butter
- taco toppings of choice (salsa, avocado, olives, sour cream, etc.)
- Make dough according to directions in link above and let rise in a warm place for 30 minutes.
- Preheat oven to 450 degrees F.
- Brown ground beef and season with taco seasoning.
- Divide dough into 16 balls.
- Stretch each ball into a 4-5 inch circle and place into a muffin tin cup, taking care to make sure dough is on the bottom and sides of each cup.
- Brush the edges of the crust with olive oil or melted butter.
- Fill with cooked taco meat and top with shredded cheddar cheese.
- Bake at 450 for about ten minutes or until crust is golden and cheese is melted.
- You will have 4 balls leftover. You can use them for mini pizzas, breakfast pizzas, or pizza pockets.