The meat smasher is surprisingly effective for making the fine ground taco meat. Side tip, it's also great for breaking up whole tomatoes when making sauce.
My wife and I own two starfish crumblers and we use the heck out of them. They work great. This recipe looks great. Only thing we add to our taco pizzas is Doritos and sour cream on top, after cooking. This helps us avoid being skinny.
I agree one has to top with crunch at the end/to eat/serve, Doritos or tortilla chips/strips, etc. I can go either way on the sour cream but for guests I'd put out the the option to top their own. Also even though taco sauce if the sauce on the pizza, some packets of that or a squeeze bottle is good as well. Finally green onion as a raw topping at the end too I like. And it may be a taco pizza BUT an Americanized dish I think if one wants they sure could add some crumbled bacon if they so desired.... :D Hide it if the taco pizza police drive by...
Tortilla strips/chips, absolutely! But for the love of everything good...no Doritos. Moved to the midwest from the southwest and taco pizza here is just a Doritos covered hamburger pizza. Hell, Peter Piper Pizza used to have a better taco pizza than any I've seen in the midwest.
I thought that the masher things were stupid until I bought one, they work great. I use it for anything that you need to brown ground meat for. Love your recipes.
Out of all the cooking shows I've seen on youtube for inspiration. I think you're my favorite. The way you reference old style foods you grew up on makes me think you cook with nostalgia and have a pallet of taste closer to myself. You make it simple for beginners and are always very nice about adding the entire recipe. Thank you for the work you do on youtube!
I have not used the teflon meat smasher but I can tell you my favorite method for ground meat breakup is to use a potato masher. The squiggly heavy wire style not the hole style. Works super awesome for really nicely broken up meat.
@@darwinallisany404 I have done it super gentle and it worked out with no scratches. Since the wire is round and smooth it's fairly safe if you are careful.
Thanks Brian you nailed it again! I made this for my 28 year old son that came to visit me yesterday and it turned out absolutely AWESOME! I have not had one single recipe of yours not turn out to perfection. Thank you so much for all that you do!
Thanks for all your videos Brian, you’ve inspired me to bring back my passion for baking, I was a baker by trade for 18 years… my wife and kids are enjoying all the goodness coming out of the oven lately. Much appreciate your effort to make these videos! Go well mate, from down under🤝😉
Back in the day we'd grab these frozen "taco" pizzas from the local market after a night of partying. They were good back then...but that may have been the alcohol talking! What I love about recipes is that there's always an opportunity to make it your own! Food and music two of the greatest things that connects us! Can't wait to try these recipes! 😉
Ground beef on pizza is a staple pizza topping in Norway, at least where I’m from 😊 We often have a thicker crust and use a lot of toppings, including ground beef! I also like the ground beef masher, but a negative thing about it is that I always get raw meat stuck in the middle of it, and it’s hard to get it out while cooking.
I was also født i Norge, but grew up near Chicago. Ground beef was always the standard meat topping on our pizzas. Thicker crust, onions, green bell pepper, canned "pizza" sauce, mozzerella, and pre-grated parmesan in the green can. That was our standard. Maybe we should have developed a lutefisk pizza. 🤪🤢
The parchment paper method is awesome! By now I use it every time I bake pizza, because it prevents pizza accidents and keeps the counter and floor clean. The extra spoon of olive oil gives some additional flavour. In order to still get a browned crust on the bottom, I usually remove the paper after 90 seconds of baking on the steel.
I used to work for pampered chef (not as a consultant, but in the back office.) The "Teflon meat smasher" absolutely works, but its a unitasker. Use your standard, good ol potato masher instead. I have both and still use my potato masher to break up ground meat to this day.
Your food always looks so good. My husband loves taco pizza. I have never seen a homemade taco pizza recipe like this. I will have to give it a try. Really excited about that crust. Thanks.
Get a pastry blender for mashing your meat. Works perfectly and is useful for other things as well. Only downside the metal ones aren't exactly great for teflon pans...
The meat "smasher" definitely works well. Doesn't seem like it at first but you just have to stick with it. Smash, twist, smash, twist..and by the end, you get really small crumbles of meat. I have the OXO one, it has 3 "prongs" that stick out. Two hard ones you can use to "chop" and a silicone tipped one for scraping.
While I didn't make the Taco Pizza, I did make the ground beef, since it looked awesome for burritos. I cooked up some rice and refried beans and added this delicious ground beef, with some shredded cheese and sour cream. It made a fantastic burrito. Since I like my burritos a little on the spicy side, I aded fresh jalapeño along with the onion and also added a few spoonfuls of pureed chipotles in adobe sauce for smoky spiciness. The ground beef filling is so versatile so I'll def be making this again. Thanks tall, dancing white-boy for another great recipe.
Yes, the meat masher thing works. Have one myself. Better in high walled pots and pans, cuz you can mash and move around easier, but they do work anywhere you need to mash something.
I have one of those mashers from Dollar General. It works good. I also like to use a flat wood spatula that I sharpened on my belt sander. Love the Taco Pizza. It's well within my culinary skill set.
Between the mid 1950s and late 70s my grandparents lived in Gary, Indiana. They had Polish, Mexican and Italian neighbors. My grandmother learned a lot of authentic dishes and was very creative on her own. In the 50s she started making a dish for my dad and his siblings she called Mexican pizza. I make it 6 or 7 times a year. The crust is flour, milk, egg, diced onion and chili powder. Kind of a wet dough. You put it in a 9x13 baking sheet. No sauce as the crumbled hamburger meat is mixed with a fair amount of tomato sauce. Taco seasoning is added and all mixed together and cooked a short time. Put on the crust then you cover the whole thing in sharp cheddar. Once baked it's cut in squares. Top with diced tomato, shredded lettuce and sour cream. Delicious.
I specifically use that smasher for making Pasta Fagioli. I remove half the beans for the soup and mash the rest with the liquid for the thickener. It fits perfectly into a standard can.
Just made it and it was amazing! I did my own taco meat, spread a very thin layer of refried beans on the crust, and had worse cheese (Mexican 4 cheese shred). And I used cornmeal instead of masa or ap. Super DOPE!!! That crust and sauce are amazing!
I've been using a rather stiff spatula and sort of smushing it into the pan to break it up into smaller pieces, and that's been working relatively well for me lately. Much better than a wooden spoon or plastic flipping spatula where you have to just poke the beef until you go insane.
Great video that covers two of the 5 main groups on the food pyramid...tacos and pizza. Another vid covering the other 3 groups: burgers, ice cream, and beer will be welcomed! Thanks Bri!!!
Yes the smasher works! Very well, as a matter of fact. Perfect for frozen ground beef, turkey, or bison. Frequently make broth for my dog in my instant pot using the above listed frozen ground meat. Cook for 20-30 minutes. Viola! Broth for the spoiled, picky dog and ground meat. Use the chop and stir to break the meat up. Chops tomatoes, or any softish food. Awesome tool!
Ever since I first saw this video and recipe this has been in the dinner rotation every couple of weeks! Masa flour is the key! A cast iron pizza steel also helps!!
I think I had asked for a taco pizza recipe, I like the crust idea, I've used your thin crust recipe in the past for my taco pizzas. For the sauce I do salsa and refried beans mixed, and taco meat then cook. Pull it out then add my taco toppings, lettuce, salsa,cheese, sour cream and guac. Gotta eat the whole thing cause you can't rehat. Sometimes I only dress half, and heat the second half later and add the cold stuff then. Thanks again Bri!
I used to have one of those smashers and they work ok. They more smoosh the meat instead of crumble it up. Plus that little center star corner bit collects a bunch meat that’s kind’ve annoying to clean. I don’t think it works any better than a nice sharp flipper. But to each their own, Bri-Guy
This looks so good! While I love sweet black olives, I also love fresh jalapeño peppers more than I do pickled ones, so I'd probably opt for brined green olives to go with my fresh peppers. Still, the original recipe sounds fantastic in its own right!
taco pizza has been a thing in my area for more than 30 years, but ours is a bit different than yours... the layer of sauce has refried beans mixed in, the meat and cheese is then put on and cooked, (most restaurants just use sausage but some use seasoned taco meat). after it comes out, it cools a couple minutes and then is topped with a layer of diced lettuce and broken Doritos. most places serve with a taco sauce much like the Ortega brand sauce, or a med taco bell type. it helps hold the chips and lettuce in place some, but its still a messy pizza so you will want a fork or spoon. :) there are some other styles but that's the most common around here.
Successful Taco Pizza party thanks to you, Bri. I made the dough a bit earlier and it was able to rise in individual containers but of course flattened it back out in the way you did. Thanks!
brian, i'm a huge fan of taco pizza and i've been making hem for years, i few tips you might want to try, try a refried bean sauce, and after coming out of the oven, i like to add shredded lettuce and fresh tomatoes, but the final crazy touch i crumble taco flavor Doritos across the top. sound insane but its a crowd pleaser
I make taco pizza but I do something different for the sauce layer. I like your sauce recipe can't wait to try it! Also I wasn't sure what ratio of corn flour to use in the dough, so thank you for that recipe too! 😃
I have a star- shaped ground beef crumbler, it does a great job. Before that I used a potato masher that is in the looped zig-zag shape (not the grate design). I used to cook for my younger family of six, so cooked up huge batches of ground beef, potato masher (before the star shaped one came out) was expedient.
Meat smasher works great. We use it for taco meat and also for 'shredding'. It's faster than forks and once you get the hang of it, the end result is not far off from the real thing.
So nice to see you back, Brian! I've never tried taco pizza, but as I'm both taco and pizza fan, it'll definitely be a bombastic combination 🤤 The only thing I'd add(not change, but add) is a bay leaf in the minced meat sauce, I really like the rich aroma it brings. And it's so easy and cool to watch the video when its divided into the key parts of the recipe.
That meat smasher is amazing at shredding chicken and mashing potatoes, never used it for ground beef though. I was skeptical when my wife bought it for me but they work.
This looks delish, shall definitely bookmark to give this a go. I've never used the meat smasher. When making tacos, I use a smaller but taller pot, break up the meat a wee bit with a wooden spoon at first, but then I actually stir it pretty firmly a few times as it's starting to cook. Small enough pot that the meet fully covers the base. If the pot is too big, you'll just wind up pushing a chunk of meet around. Wooden spoon, which is firm. I don't think it would work with a spatula. It crumbles perfectly this way. Nuther great vid, btw. Thanks!
Brian, What I do when I'm making any ground meat based sauce that I don't want any large chunks in, or taco meat ( "mexican meat sauce" ), is to brown it as you're doing, breaking it up a bit and after it's fully browned and cooked as to not make meat paste, throw in in the mixer with the paddle attachment and beat it up on high speed. breaks all those chunks down into the taco bell like consistent small bits of meat you might be looking to re-create. Cheers
I have a meat smasher thingy, but not a fancy teflon one, just a cheap nylon/plastic one I got at Walmart or somesuch. Works great, much more efficient than a spatula.
As a vehement believer in "no single taskers" in the kitchen, that 5 blade meat smasher, works FANTASTICALLY, it simply saves you time, bonus, you can use it for mashed potatoes, I find it works better than the squiggly wire thing, I dont even have one of those anymore, its also ok at putting together sour cream based dips. Buts its #1 duty is getting ground meats fine.
hey bri! big fan. just to let you know, use a ladle for smashing your beef on the pan. I use this for smashing rice on the pan when making fried rice from left over rice. they work like magic. don't need no fancy gear for this simple task.
The plastic masher is a regularly used item in my kitchen when I cook ground beef or sausage. Great idea to make a taco pizza. I usually just use mine to have loaded nachos.
I use my potato masher while cooking the beef. I also add some water to the pan and it really helps to break it down fine, then just cook the water off. Chilli dogs! And taco meat.
Hey Brian! Not sure if you're going to see this, but I 100% agree on the annoyance of breaking up ground meat. The thing that totally changed this process for me was using a potato masher! Spread all the meat out in a thin patty and let it brown up really well on one side, then, just have at it with the potato masher and you'll have ground beef that has delicious browning as well! Hope this helps!
The timing on this is funny because I was just talking about this the other day. One of my favorite pizzas as a kid was the mexican pizza from Pizza Inn. I haven't had it in years and have been wanting to make it at home. Also another one was the cheeseburger pizza that had ground beef, onions, pickles, cheddar and mustard. Both hold a special place in my memories as a kid going to the buffet and requesting those every time. Also I loved how both scratched that itch of wanting crust diversity because the taco one was super thin crackery crust while the cheeseburger was thick and fluffy crust almost imitating the hamburger bun.
That teflon chopper is really useful. Every person I know who has used it tends to spread the gospel of it's usefulness. I'd say its probably the next best thing before sliced bread. (even though it came afterwards.)
I can attest to the meat smasher thing. The one I use does work. You can get pretty aggressive with it to smash up the ground beef without damaging your non-stick pans, and it really does work better (or at least quicker) than the traditional wooden spoon method. A method I never particularly liked because I was wary of getting raw meat juices into the pores of a wooden spoon. Something about that was just icky; never felt comfortable using that spoon for other things.
Our granddaughter's 10th birthday today and her favorite food is tacos. I saw your recipe for taco pizza and decided to try it. OMG, what a treat, thanks BL Cheers SJM
This is a great pizza! i make it pretty much as the recipe but usually use red onions instead of green, unless I have some on hand. Way better than any "taco pizza" I've ever had and as the GF says, the pizza isn't buried under a "fortress of lettuce". Thanks for sharing this!!
I have one of those ground beef mashed - I got it mostly cuz it was the only thing o could afford from the catalog at my friend’s Pampered Chef party. I was so excited to try it! Then I tried it. Does the good mash I guess but you still need an edge to scoop & turn. I think the spatula is still the best option.
attempted to 1/2 the dough recipe and filed miserably! dough needed alot more flours. I tasted the sauce on this pizza and wow, interesting flavor but not sure how we will like it on the pizza. The meat tasted delicious! building my pizza for lunch today. Will let you know how my Brian I like it though. Thank you Brian.
Meat Smasher? OH YES! After I finally gave in and bought one, I recommend it as a MUST HAVE! It's also great for crushing avocado for guac, and other things that require this kind of smashing. I've even used it to smoosh up a cup of the beans out of my bean soup to add a bith of body to the soup, but I also get some little chunky bits of beans. If you cook a lot, you'll always find news ways to use this MUST HAVE tool.
That meat masher totally works!! I got mine from Pampered Chef. It also works as a potato masher, scrambled egg maker and various other things. Lol! 😂😂 You really need one!! 👍
The meat smasher is surprisingly effective for making the fine ground taco meat. Side tip, it's also great for breaking up whole tomatoes when making sauce.
That's what i use too. It makes it super easy.
I use it for mashed potatoes sometimes, too.
@@hunterpatterson4382 in a pinch, definitely especially when I don’t want to clean my ricer 😂
@@tomhodges1600 literally typed "when I don't wanna use my ricer" and deleted it hahaha
It’s also fantastic for “chopping” eggs for egg salad!
My wife and I own two starfish crumblers and we use the heck out of them. They work great.
This recipe looks great. Only thing we add to our taco pizzas is Doritos and sour cream on top, after cooking. This helps us avoid being skinny.
I agree one has to top with crunch at the end/to eat/serve, Doritos or tortilla chips/strips, etc. I can go either way on the sour cream but for guests I'd put out the the option to top their own. Also even though taco sauce if the sauce on the pizza, some packets of that or a squeeze bottle is good as well. Finally green onion as a raw topping at the end too I like. And it may be a taco pizza BUT an Americanized dish I think if one wants they sure could add some crumbled bacon if they so desired.... :D Hide it if the taco pizza police drive by...
@Marco Pelton must be avoided at all costs💪🏻
Tortilla strips/chips, absolutely! But for the love of everything good...no Doritos. Moved to the midwest from the southwest and taco pizza here is just a Doritos covered hamburger pizza. Hell, Peter Piper Pizza used to have a better taco pizza than any I've seen in the midwest.
Not gonna lie; when you mentioned "starfish crumblers" I thought you meant carolina reaper plants or something.
😂😂😂😂
I thought that the masher things were stupid until I bought one, they work great. I use it for anything that you need to brown ground meat for. Love your recipes.
same here. Now I can't go back to the wooden spoon method...takes forever.
Third-Ing this. Thought it was dumb until I used one. Now I can’t go back.
love mine. actually complained when my wife bought one. Now use it more than she does. I'll change dinner plans before I brown ground beef without it.
Ditto
As soon as he started using the spoon I thought "Why doesn't Bri have a meat masher?" Super underrated kitchen gadget
Out of all the cooking shows I've seen on youtube for inspiration. I think you're my favorite. The way you reference old style foods you grew up on makes me think you cook with nostalgia and have a pallet of taste closer to myself. You make it simple for beginners and are always very nice about adding the entire recipe.
Thank you for the work you do on youtube!
I have not used the teflon meat smasher but I can tell you my favorite method for ground meat breakup is to use a potato masher. The squiggly heavy wire style not the hole style. Works super awesome for really nicely broken up meat.
True it works super well, you can’t use it on nonstick pans though.
@@darwinallisany404 I have done it super gentle and it worked out with no scratches. Since the wire is round and smooth it's fairly safe if you are careful.
Thanks Brian you nailed it again! I made this for my 28 year old son that came to visit me yesterday and it turned out absolutely AWESOME! I have not had one single recipe of yours not turn out to perfection. Thank you so much for all that you do!
Thanks for all your videos Brian, you’ve inspired me to bring back my passion for baking, I was a baker by trade for 18 years… my wife and kids are enjoying all the goodness coming out of the oven lately. Much appreciate your effort to make these videos! Go well mate, from down under🤝😉
Back in the day we'd grab these frozen "taco" pizzas from the local market after a night of partying. They were good back then...but that may have been the alcohol talking! What I love about recipes is that there's always an opportunity to make it your own! Food and music two of the greatest things that connects us! Can't wait to try these recipes! 😉
Bri, your "Gringo taco" recipe is my go-to, so I know I'll enjoy this! The addition of masa in the flour is such an intriguing touch I gotta try it 🍕
Ground beef on pizza is a staple pizza topping in Norway, at least where I’m from 😊 We often have a thicker crust and use a lot of toppings, including ground beef! I also like the ground beef masher, but a negative thing about it is that I always get raw meat stuck in the middle of it, and it’s hard to get it out while cooking.
I was also født i Norge, but grew up near Chicago. Ground beef was always the standard meat topping on our pizzas. Thicker crust, onions, green bell pepper, canned "pizza" sauce, mozzerella, and pre-grated parmesan in the green can. That was our standard. Maybe we should have developed a lutefisk pizza. 🤪🤢
Your pizza and bread knowledge is astounding. This looks so good. I think I'll have to make it.
The parchment paper method is awesome! By now I use it every time I bake pizza, because it prevents pizza accidents and keeps the counter and floor clean. The extra spoon of olive oil gives some additional flavour. In order to still get a browned crust on the bottom, I usually remove the paper after 90 seconds of baking on the steel.
I used to work for pampered chef (not as a consultant, but in the back office.) The "Teflon meat smasher" absolutely works, but its a unitasker. Use your standard, good ol potato masher instead. I have both and still use my potato masher to break up ground meat to this day.
Your food always looks so good. My husband loves taco pizza. I have never seen a homemade taco pizza recipe like this. I will have to give it a try. Really excited about that crust. Thanks.
Get a pastry blender for mashing your meat. Works perfectly and is useful for other things as well. Only downside the metal ones aren't exactly great for teflon pans...
Also, thanks for including the printed recipes in the description..that is super helpful!
The meat "smasher" definitely works well. Doesn't seem like it at first but you just have to stick with it. Smash, twist, smash, twist..and by the end, you get really small crumbles of meat. I have the OXO one, it has 3 "prongs" that stick out. Two hard ones you can use to "chop" and a silicone tipped one for scraping.
I use my metal potato smasher for ground beef. Works great.
I have a dedicated tool for this which is a plastic X design on a handle. It's called a "meat smasher" or some such thing. At the dollar store!!
@@seanmulligan8182 Sounds like the one Brian put a picture of in the video. For $1 it's worth every penny I'm sure!
In the 80's, Pizza Hut had a great taco pizza. I miss that.
While I didn't make the Taco Pizza, I did make the ground beef, since it looked awesome for burritos. I cooked up some rice and refried beans and added this delicious ground beef, with some shredded cheese and sour cream. It made a fantastic burrito. Since I like my burritos a little on the spicy side, I aded fresh jalapeño along with the onion and also added a few spoonfuls of pureed chipotles in adobe sauce for smoky spiciness. The ground beef filling is so versatile so I'll def be making this again. Thanks tall, dancing white-boy for another great recipe.
Yes, the meat masher thing works. Have one myself. Better in high walled pots and pans, cuz you can mash and move around easier, but they do work anywhere you need to mash something.
I lost this account a while back, just popped up in my recommended and the ‘hey whatsup’ just brought me back!
I have one of those mashers from Dollar General. It works good. I also like to use a flat wood spatula that I sharpened on my belt sander. Love the Taco Pizza. It's well within my culinary skill set.
Between the mid 1950s and late 70s my grandparents lived in Gary, Indiana. They had Polish, Mexican and Italian neighbors. My grandmother learned a lot of authentic dishes and was very creative on her own. In the 50s she started making a dish for my dad and his siblings she called Mexican pizza. I make it 6 or 7 times a year. The crust is flour, milk, egg, diced onion and chili powder. Kind of a wet dough. You put it in a 9x13 baking sheet. No sauce as the crumbled hamburger meat is mixed with a fair amount of tomato sauce. Taco seasoning is added and all mixed together and cooked a short time. Put on the crust then you cover the whole thing in sharp cheddar. Once baked it's cut in squares. Top with diced tomato, shredded lettuce and sour cream. Delicious.
Yes, the Pampered Chef Chopper does work. I’ve been using one for over 10 years now. Worth it, definitely. I use one almost every single day.
I specifically use that smasher for making Pasta Fagioli. I remove half the beans for the soup and mash the rest with the liquid for the thickener. It fits perfectly into a standard can.
Just made it and it was amazing! I did my own taco meat, spread a very thin layer of refried beans on the crust, and had worse cheese (Mexican 4 cheese shred). And I used cornmeal instead of masa or ap. Super DOPE!!! That crust and sauce are amazing!
I make my tacos with one of those meat smasher things and it totally works. Get one, homie. THIS PIZZA LOOKS AMAZING!
Agree, the smasher works great
Word. Also good for turning canned whole tomatoes into a chunky sauce.
Agree. Smasher works great but not sure it was great for my non-stick. Tend to only use on cast iron.
I've been using a rather stiff spatula and sort of smushing it into the pan to break it up into smaller pieces, and that's been working relatively well for me lately. Much better than a wooden spoon or plastic flipping spatula where you have to just poke the beef until you go insane.
@@danielvanderschaaf6200 I thought they were plastic. Did you use a potato masher?
Interesting!! 🌮 🍕🤭🙌🏿🙌🏿🙌🏿 But I will never deny that my favorite part of all these videos is that “final dance”. 🕺🏻 Haha
Great video that covers two of the 5 main groups on the food pyramid...tacos and pizza. Another vid covering the other 3 groups: burgers, ice cream, and beer will be welcomed! Thanks Bri!!!
Yes the smasher works! Very well, as a matter of fact. Perfect for frozen ground beef, turkey, or bison. Frequently make broth for my dog in my instant pot using the above listed frozen ground meat. Cook for 20-30 minutes. Viola! Broth for the spoiled, picky dog and ground meat. Use the chop and stir to break the meat up. Chops tomatoes, or any softish food. Awesome tool!
They’re great. The mix n chop was the first pampered chef item I was gifted and the only one I actually use.
Yes, the segmented, teflon beef smasher wand works great!
Ever since I first saw this video and recipe this has been in the dinner rotation every couple of weeks! Masa flour is the key! A cast iron pizza steel also helps!!
I use a potato masher for mash up my taco meat into smaller bits. Works everytime so I am happy with it
That looks so good. Gotta love being American and just throwing everything we like into one dish.
I think I had asked for a taco pizza recipe, I like the crust idea, I've used your thin crust recipe in the past for my taco pizzas. For the sauce I do salsa and refried beans mixed, and taco meat then cook. Pull it out then add my taco toppings, lettuce, salsa,cheese, sour cream and guac. Gotta eat the whole thing cause you can't rehat. Sometimes I only dress half, and heat the second half later and add the cold stuff then. Thanks again Bri!
I used to have one of those smashers and they work ok. They more smoosh the meat instead of crumble it up. Plus that little center star corner bit collects a bunch meat that’s kind’ve annoying to clean.
I don’t think it works any better than a nice sharp flipper. But to each their own, Bri-Guy
Great technique of using parchment paper to flatten/shape the dough. I always struggle with it. Thanks, Bri!
This looks so good! While I love sweet black olives, I also love fresh jalapeño peppers more than I do pickled ones, so I'd probably opt for brined green olives to go with my fresh peppers. Still, the original recipe sounds fantastic in its own right!
That meat smasher is a game changer. Pampered chef is my jam!
the smasher works pretty good, doesn't see a lot of use but does its job extremely well
taco pizza has been a thing in my area for more than 30 years, but ours is a bit different than yours... the layer of sauce has refried beans mixed in, the meat and cheese is then put on and cooked, (most restaurants just use sausage but some use seasoned taco meat). after it comes out, it cools a couple minutes and then is topped with a layer of diced lettuce and broken Doritos. most places serve with a taco sauce much like the Ortega brand sauce, or a med taco bell type. it helps hold the chips and lettuce in place some, but its still a messy pizza so you will want a fork or spoon. :) there are some other styles but that's the most common around here.
Nothing will ever top a 1980's Godfathers Deep Dish, Taco Pizza with lime, sour cream and jalapeño.
Successful Taco Pizza party thanks to you, Bri. I made the dough a bit earlier and it was able to rise in individual containers but of course flattened it back out in the way you did. Thanks!
brian, i'm a huge fan of taco pizza and i've been making hem for years, i few tips you might want to try, try a refried bean sauce, and after coming out of the oven, i like to add shredded lettuce and fresh tomatoes, but the final crazy touch i crumble taco flavor Doritos across the top. sound insane but its a crowd pleaser
LOVED the madonnaesque outro music - totally matched saturday pizza night vibe from when I was a kid!
I made this about a month ago. I topped it with some shredded lettuce and a few spritzes of lemon juice. Absolutely amazing.
Excellent pacing, clear instructions, subscribed! Thank you!
I make taco pizza but I do something different for the sauce layer. I like your sauce recipe can't wait to try it! Also I wasn't sure what ratio of corn flour to use in the dough, so thank you for that recipe too! 😃
I have a star- shaped ground beef crumbler, it does a great job. Before that I used a potato masher that is in the looped zig-zag shape (not the grate design). I used to cook for my younger family of six, so cooked up huge batches of ground beef, potato masher (before the star shaped one came out) was expedient.
Gonna try this out this weekend… and the chopper for ground meat works, I have it and use all the time
i've found adding a bit of white pepper to taco seasoning gives it a huge boost in flavor
I like your style, and the way you give alternatives.
I use an old fashioned hand potato masher to break up the ground beef. Works nicely.
spiced and sauced ground beef on pizza is honestly one of the best things. So many possibilities
Excellent video. The timing with dry cooking the liquid from the meat.
I also use parchment paper for pizza crust, frankly, hand tossing pizza creates way more mess than it's worth. This pizza looks amazing!
Meat smasher works great. We use it for taco meat and also for 'shredding'. It's faster than forks and once you get the hang of it, the end result is not far off from the real thing.
This looks absolutely delicious! My first thought after "I want" was "jalapeño stuffed crust?" 🤤
Yes, the meat smasher works! I have two, I also have a mini one that I like to use for making Guacamole.
Yes! The multi blade thingy works.
So nice to see you back, Brian! I've never tried taco pizza, but as I'm both taco and pizza fan, it'll definitely be a bombastic combination 🤤 The only thing I'd add(not change, but add) is a bay leaf in the minced meat sauce, I really like the rich aroma it brings. And it's so easy and cool to watch the video when its divided into the key parts of the recipe.
Well you're in for a real treat. Taco pizza is one of my faves.
I love a bay leaf but just for a little bit. Around 10 min then remove.
That meat smasher is amazing at shredding chicken and mashing potatoes, never used it for ground beef though. I was skeptical when my wife bought it for me but they work.
Thank you I really loved this one definitely going to try it myself and as far as smashing up the ground beef I use a potato masher it works great
You'll be surprised how well the meat mashers work! Totally worth it, makes quick work of large chunks of ground meat for chili, stir fry, tacos.
I just made this last night and wow, very good. Thank you for sharing.
This looks delish, shall definitely bookmark to give this a go. I've never used the meat smasher. When making tacos, I use a smaller but taller pot, break up the meat a wee bit with a wooden spoon at first, but then I actually stir it pretty firmly a few times as it's starting to cook. Small enough pot that the meet fully covers the base. If the pot is too big, you'll just wind up pushing a chunk of meet around. Wooden spoon, which is firm. I don't think it would work with a spatula. It crumbles perfectly this way. Nuther great vid, btw. Thanks!
Love the parchment paper idea. Looks great!
Brian, What I do when I'm making any ground meat based sauce that I don't want any large chunks in, or taco meat ( "mexican meat sauce" ), is to brown it as you're doing, breaking it up a bit and after it's fully browned and cooked as to not make meat paste, throw in in the mixer with the paddle attachment and beat it up on high speed. breaks all those chunks down into the taco bell like consistent small bits of meat you might be looking to re-create. Cheers
I have a meat smasher thingy, but not a fancy teflon one, just a cheap nylon/plastic one I got at Walmart or somesuch. Works great, much more efficient than a spatula.
Definitely gonna have to try that ground beef. And I use that masher everytime my family makes spaghetti. Works great
As a vehement believer in "no single taskers" in the kitchen, that 5 blade meat smasher, works FANTASTICALLY, it simply saves you time, bonus, you can use it for mashed potatoes, I find it works better than the squiggly wire thing, I dont even have one of those anymore, its also ok at putting together sour cream based dips. Buts its #1 duty is getting ground meats fine.
Yes! The smasher works. I wanted one for the longest time, then one day it became a bored Amazon purchase. Love it.
hey bri! big fan. just to let you know, use a ladle for smashing your beef on the pan. I use this for smashing rice on the pan when making fried rice from left over rice. they work like magic. don't need no fancy gear for this simple task.
Meat smasher works great! My mom has one and i always use it when i cook tacos/sausage
The plastic masher is a regularly used item in my kitchen when I cook ground beef or sausage. Great idea to make a taco pizza. I usually just use mine to have loaded nachos.
For my sauce I use refried beans,taco seasoning,salsa,and water to thin out a bit and use that for my taco pizzas
This was spot on perfect. I made it plant based style with impossible meat and it came out beautifully
I use my potato masher while cooking the beef. I also add some water to the pan and it really helps to break it down fine, then just cook the water off. Chilli dogs! And taco meat.
Hey Brian! Not sure if you're going to see this, but I 100% agree on the annoyance of breaking up ground meat. The thing that totally changed this process for me was using a potato masher! Spread all the meat out in a thin patty and let it brown up really well on one side, then, just have at it with the potato masher and you'll have ground beef that has delicious browning as well! Hope this helps!
I have never thought of using brown sugar....def must try! Thanks for sharing
The timing on this is funny because I was just talking about this the other day. One of my favorite pizzas as a kid was the mexican pizza from Pizza Inn. I haven't had it in years and have been wanting to make it at home. Also another one was the cheeseburger pizza that had ground beef, onions, pickles, cheddar and mustard. Both hold a special place in my memories as a kid going to the buffet and requesting those every time. Also I loved how both scratched that itch of wanting crust diversity because the taco one was super thin crackery crust while the cheeseburger was thick and fluffy crust almost imitating the hamburger bun.
That teflon chopper is really useful. Every person I know who has used it tends to spread the gospel of it's usefulness. I'd say its probably the next best thing before sliced bread. (even though it came afterwards.)
The Teflon meat smasher is amazing. It works really good for breaking down any ground meat, potatoes, etc. I was not a believer until I tried it.
Absolutely RIDICULOUS how thoroughly you nailed this pizza! Also, this is the best taco meat I’ve ever had, PERIOD. Stupid. Good! 🤘🏼🤘🏼
I can attest to the meat smasher thing. The one I use does work. You can get pretty aggressive with it to smash up the ground beef without damaging your non-stick pans, and it really does work better (or at least quicker) than the traditional wooden spoon method. A method I never particularly liked because I was wary of getting raw meat juices into the pores of a wooden spoon. Something about that was just icky; never felt comfortable using that spoon for other things.
Our granddaughter's 10th birthday today and her favorite food is tacos. I saw your recipe for taco pizza and decided to try it. OMG, what a treat, thanks BL
Cheers SJM
This is a great pizza! i make it pretty much as the recipe but usually use red onions instead of green, unless I have some on hand. Way better than any "taco pizza" I've ever had and as the GF says, the pizza isn't buried under a "fortress of lettuce". Thanks for sharing this!!
I use a meat smasher as well, I love it. It also works well for mashed potatoes.
I have one of those ground beef mashed - I got it mostly cuz it was the only thing o could afford from the catalog at my friend’s Pampered Chef party. I was so excited to try it! Then I tried it.
Does the good mash I guess but you still need an edge to scoop & turn. I think the spatula is still the best option.
attempted to 1/2 the dough recipe and filed miserably! dough needed alot more flours. I tasted the sauce on this pizza and wow, interesting flavor but not sure how we will like it on the pizza. The meat tasted delicious! building my pizza for lunch today. Will let you know how my Brian I like it though. Thank you Brian.
1:34 we have one of the meat smasher/crumblers and they work amazingly well. Just take up a lot more space than we'd like in the utensil holder.
You are my fav home cook! Made this today ✌🏼was fantastic ❤
I have the meat smasher and I love it. It really works good
YES they work!!! I was thinking the entire time “he needs the pamper chef beef smasher”. I use it every time for taco night. Get one!
discoeverd this channel on complete accident a few days ago has quickly become one of my favorite cooking channels on YT, Love your videos Brian!
Yes! The chopper works. We love ours!
Tack Mr. Lagerstrom. You are a great instructor og Chef. En gammal snubbe som älskar pizza
Meat Smasher? OH YES! After I finally gave in and bought one, I recommend it as a MUST HAVE! It's also great for crushing avocado for guac, and other things that require this kind of smashing. I've even used it to smoosh up a cup of the beans out of my bean soup to add a bith of body to the soup, but I also get some little chunky bits of beans. If you cook a lot, you'll always find news ways to use this MUST HAVE tool.
That meat masher totally works!! I got mine from Pampered Chef. It also works as a potato masher, scrambled egg maker and various other things. Lol! 😂😂 You really need one!! 👍