Meal Prep Individual Taco Pizza
This Meal Prep Individual Taco Pizza is a great way to save time and money by doing some weekly batch cooking. And it's a healthy, fun twist on pizza that you're going to love – you can freeze these mini pizzas for work too!
But who said you can't make pizza part of your weekly meal prep?!
I know, we've all seen those memes of people meal prepping pizza and making fun of the meal prep lifestyle but honestly? Pita pizzas really are one of my fave things to meal prep because they are just so easy, versatile and best of all DELICIOUS!
Today I'm sharing a variation on pita pizza that I make all the time: say hello to Taco Pizza!
Instead of your regular tomato sauce, I use taco sauce sauce and cheddar cheese instead of mozzarella. What I love about pita pizzas for meal prep is that you can take shortcuts with some of the ingredients – I use bagged pre-shredded cheese for instance, and jarred taco sauce…I will also get fancy and buy some prepared pico de gallo or fresh salsa instead of chopping up tomatoes just to give this taco pizza some extra pizzazz.
I mean, my rule with any type of pizza is that it must come fully loaded at all times. I've definitely accomplished this with these taco pizzas.
Taco Pizza Ingredients
Besides the taco sauce and cheddar cheese, I've used some ground beef to pack in a ton of protein and then added a crazy amount of veggies to make these pita pizzas about as healthy as they can possibly get. Here's what I added to my taco pizza, but keep in mind you can always use what you already have on hand at home:
- Frozen corn
- Black olives
- Ground beef
- Pico de gallo
- Red onion
If you're feeling extra crazy be sure to add some sliced avocado and maybe a little dab of sour cream. Don't be afraid to get creative! You can also use black beans instead of ground beef to make this taco pizza vegetarian and to eliminate the extra cooking time with the beef.
How to Make Taco Pizza
The concept of a pita pizza is usually very simple, but I feel as though you always end up making the same type of pita pizza or forgetting how to make them so that the crust doesn't get soggy or there aren't too many toppings.
Typically I toast my pitas in the oven once it's preheated to ensure the pitas don't get soggy after loading them up with sauce, cheese and toppings. Five minutes in your 425 F oven should be fine, just make sure you don't over toast them or the crust will be too crunchy!
From there, add your sauce and toppings then bake another 15 minutes directly on the wrack – perfect taco pizza everytime!
Meal Prepping Your Taco Pizzas
If you're planning on making a bunch of these pizzas ahead of time for the work week you'll want to store them properly. Typically I pack up my meal prep pizza in glass meal prep containers (linked below) or just in large ziploc bags already cut up and ready to eat.
Pull them out on a plate or paper towel at work and reheat them in the microwave for 1-2 minutes and you're good to go! Bonus points if you can reheat in a toaster oven at the office – I like having that crispy crust and these pizzas definitely reheat well in the oven. 10 minutes at 400F is all you should need!
I find meal prepping this taco pizza is super easy too because you can afford to have a variety of ingredients.
Top with a little bit of pico de gallo or fresh tomatoes and some cilantro and you are set for the work week!
Your only job is to figure out what pizza combination you want to make next time!
Will you be making this Meal Prep Taco Pizza?
You're going to want to make only meal prep pita pizzas for your work lunches from now on, trust me! They are just so delicious and easy that it's one of those ideas you can rely on when you're not sure what to make!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
Grab some glass meal prep bowls if you plan on packing these pita pitaz in the freezer and defrosting in the microwave.
And of course I get all my grass-fed beef from Butcher Box!
Meal Prep Individual Taco Pizza
- 4 pitas
- 1/2 lb extra lean ground beef (or ground turkey/chicken)
- 2 tsp taco seasoning or chili powder
- 1/4 tsp salt
- 1 cup jarred taco sauce (I like the old el paso brand)
- 2 cups grated cheddar cheese (I use the pre-shredded Mexican blends to save time)
- 1 small red onion, diced
- 1/2 cup Corn
- 1 jalapeno pepper, sliced
- 1/2 cup black olives
- 1 medium-sized vine tomato, diced
- 1/4 cup cilantro, chopped
Other optional topping ideas
- sour cream
- hot sauce
- Preheat oven to 425 F and put down til foil on bottom of oven to prevent mess (optional). Cook ground beef in a medium-sized frying pan over med-high heat (you shouldn't need to drain if you use extra-lean ground beef; remember to drain before adding seasonings if using beef with higher fat). Add chili powder and salt and saute until fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Toast pitas on directly on wire wrack in the oven for 5 minutes. Remove from oven and let cool for 1-2 minutes.
- Spread a thin layer of taco sauce over each pita (about 1/4 cup's worth on each). Top with cheese, ground beef, red onions, corn, jalapenos and black olives then bake each pita pizza directly on the oven wrack for 15-20 minutes. All four pizzas should fit on the same wrack (you may want to put down some tin foil before preheating oven to catch any toppings/cheese that may drip off).
- Remove from oven and top with fresh tomatoes and cilantro. Serve and enjoy!