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Easy Mexican Pizza

Cheesy Taco Pizza That Saved My Weeknight

This Easy Mexican Pizza is what happens when your taco Tuesday craving meets your Friday pizza mood. I first made this on a night when I was too tired to cook properly but still wanted something warm and comforting. The smell of seasoned beef and bubbling cheese filled the kitchen and honestly, it felt like a hug on a plate. It's messy, it's quick, and it's exactly the kind of dinner that makes everyone happy without making you cry over complicated steps.
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Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 1 pre-made pizza crust — the kind from the fridge, not the freezer, unless you want a sad cracker
  • 250g beef mince — the kind that actually tastes like beef, not the sad supermarket stuff
  • 1 packet taco seasoning — don't you dare skip this, it's the soul of the dish
  • 1 cup shredded cheddar cheese — or more, because cheese is life
  • 1/2 cup salsa — the chunkier the better, unless you hate texture
  • 1/4 cup sour cream — for dolloping, not for stirring into the beef, rookie mistake
  • 1/4 cup sliced jalapeños — optional, but if you skip them we can't be friends
  • 1/4 cup chopped fresh coriander — because it makes everything look fancy

Instructions
 

  • Preheat your oven to 200°C and pray it actually reaches that temperature — mine lies sometimes.
  • Brown the beef mince in a pan until it's no longer pink and your kitchen smells like taco heaven.
  • Stir in the taco seasoning with a splash of water and let it simmer until it's thick and glorious.
  • Place the pizza crust on a baking tray and spread the beef mixture evenly — don't be shy, cover every inch.
  • Sprinkle the cheese over the beef like you're tucking it into a warm, melty bed.
  • Bake for 18-20 minutes or until the cheese is bubbling and the edges are golden — keep an eye on it, ovens are sneaky.
  • Remove from the oven and let it cool for 5 minutes, or until you can't resist the smell anymore.
  • Top with salsa, sour cream, jalapeños, and coriander — or whatever you have in the fridge that screams 'Mexican'.
  • Slice it up and serve immediately, preferably with a cold drink and zero regrets.

Notes

Don't you dare skip the taco seasoning — that's where all the flavor lives. I once tried to wing it with just cumin and regretted it for days. Also, if your oven runs hot like mine, check it at 18 minutes or you'll end up with a sad, crispy cheese situation. And honestly, use whatever toppings you have — this recipe is more of a vibe than a science.