Pepperoni pizza tacos

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4 to 6 (10 tacos)
  • Freezing Absolutely

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For the filling

  • 1 tbsp (15 ml) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 lb (900 g) medium-lean ground beef
  • ½ tsp (2 ml) salt
  • ¼ tsp (1 ml) freshly ground black pepper
  • 1½ tsp (7 ml) dried oregano
  • 1½ tsp (7 ml) dried basil
  • 1¼ cups (310 ml) homemade pizza sauce (or store-bought)
  • 250 g thin-sliced pizza pepperoni (keep 12 slices intact for topping, roughly chop the rest for the meat)

For assembly

  • 10 flat-bottom hard taco shells
  • 2 cups (200 g) brick pizza mozzarella, hand-grated

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Preparation

  • Preheat oven to 400°F (200°C).
  • Set aside 12 intact pepperoni slices for topping the tacos. Roughly chop the remaining pepperoni for the filling.
  • In a large skillet, heat olive oil over medium heat. Sauté onion for 3 to 4 minutes until translucent. Add garlic and continue cooking for 30 seconds.
  • Increase heat to medium-high and add ground beef along with chopped pepperoni. Season with salt and pepper. Cook while breaking up the meat with a spoon until well browned, about 6 to 8 minutes. Drain excess fat if needed.
  • Add dried oregano and basil. Pour in pizza sauce and simmer for 3 to 4 minutes until mixture thickens. Remove from heat.
  • Place hard taco shells standing up in a baking dish. Divide meat filling among each shell, cover generously with grated mozzarella and top each taco with one intact pepperoni slice.
  • Bake for 5 minutes until cheese is melted. Then place under broiler for 2 to 3 minutes to brown the cheese and crisp up the shells. Watch like a hawk. It burns fast under the broiler.
  • Serve immediately with a good salad.