We celebrate Taco Tuesday weekly in our house. But sometimes, I like to switch it up from your typical tacos. Recently I made Taco Pizza and the entire family loved it! It’s super easy, and quick which makes for a great weeknight meal.
Check out my recipe below.
Easy Taco Pizza
- Ground turkey or beef
- 1 packet of taco seasoning
- 2 packages of refrigerated crescent roll dough
- 1 cup of sour cream
- 1 8oz package of cream cheese, softened
- chopped lettuce
- diced tomatoes
- 1 cup frozen corn
- 1 cup Mexican blend cheese
- Optional – black beans, avocado
- Preheat your oven to 375 degrees.
- Roll out your crescent roll dough and lay it out on a greased cookie sheet, making the crust for your pizza dough and being sure to pinch the perforations.
- Bake for 8-10 minutes or until golden brown.
- While your crust is cooling, mix the cream cheese and sour cream together until smooth.
- Brown your ground beef or turkey, adding the packet of taco seasoning.(You can have this done ahead of time too!) Then drain any liquid.
- Once the crust is cooled, spread the cream cheese/sour cream mixture over the crust.
- Layer the ground meat on top.
- Top with chopped lettuce, tomatoes, corn or any other toppings you desire. (We love to add black beans and avocado too!)
- Sprinkle with cheese.
You can enjoy this warm or cold! And for an added crunch, add some crushed nacho chips or Doritos (The way Dude Man prefers)
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Fresh zucchini from the garden and summer corn make this a refreshing soup to take you from the end of summer into the beginning of fall. This creamy zucchini corn soup is perfect for a light dinner or lunch either chilled or hot. I’m sharing the recipe below.
Creamy Zucchini Corn Soup
If you follow me on Instagram, you may remember the ginormous zucchini we picked from the garden last week. (I think we made Martha proud!) Anyways, what was I going to make with this bad boy?
With the temps trending a little cooler and fall approaching, I’ve had soup on my mind so I decided to make a zucchini soup. We had some leftover grilled corn on the cob from the night before so I threw that in too for some added sweetness and a little crunch! You can serve either hot or cold. I prefer it served chilled and topped with goat cheese.
- 1 yellow onion diced
- 2tbsp garlic
- 6 cups of chopped zucchini
- 3 cups of broth (I used chicken broth because that’s what I had in my fridge)
- 1/2 cup heavy cream
- 4 ears of corn (grilled and sliced off the cob)
- Optional – goat cheese
1.) In a large saucepan, heat some olive oil. When the pan and olive oil is hot, brown the garlic and heat onions until translucent.
2.) Add chopped zucchini and cook until tender.
3.) Pour in broth. Sprinkle with salt and pepper. Stir well and let simmer for 15 minutes.
4.) Using an immersion blender, (this is the one I have) puree well.
5.) Stir in heavy cream.
6.) Top with corn.
Optional – sprinkle in some goat cheese or Parmesan. Enjoy warm or chilled.
For more zucchini recipes check out my
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Ahhhh zucchinni season. There are so many amazing things you can do with the vegetable but sneaking it into dessert so that your husband and kids will never know brings me great joy! I’m sharing my recipe for the fudgiest chocolate zucchini brownies you’ll ever make.
Fudgy chocolate zucchini brownies
- 1/4 cup of vegetable oil or coconut oil
- 3/4 cup of granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups shredded zucchini (approximately 1 large zucchini)
- 1/4 teaspoon cinnamon
- 2/3 cups of cocoa powder
- 1/2 cup of all purpose flour
- 1/2 teaspoon salt
- 2 cups chocolate chips
- sea salt (optional)
1.) Preheat oven to 350 degrees. Spray an 8×8 square pan with nonstick baking spray.
2.) Mix the vegetable oil and sugar together. Add in the vanilla, eggs and shredded zucchini combining well. (The zucchini will be watery. Be sure to leave the water as that will add the moisture).
3.) Stir in cinnamon, cocoa, flour and salt until a brownie batter forms.
4.) Pour the batter into the greased pan. Sprinkle chocolate chips on top.
5.) Bake for about 28-30 minutes, will be fudgy. Remove and cool.
6.) Cut into squares.
7.) Optional – sprinkle with sea salt. My fave!!!
Store in an airtight container. I like to keep these in the refrigerator to maintain their fudginess.
Try some of my other favorite recipes
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This strawberry cheesecake trifle recipe is a favorite in our house! Last week I took the boys strawberry picking. If you’re local, we went to Bowman Farms in Rexford. They had a great time and we used our fresh strawberries to make this strawberry cheesecake trifle for Father’s Day.
Trifle bowl desserts are perfect for entertaining as they’re so easy to make ahead of time and always looks so pretty! (If you don’t have a trifle bowl, I love this one on Amazon!)
I’m sharing my strawberry cheesecake trifle recipe below.
But first a cute pic of my M&M’s in the strawberry fields 🙂
Strawberry Cheesecake Trifle Recipe
For the cake layer
- cubed pound cake or angel food cake. (I love to use Sara Lee frozen pound cake. I usually buy 2 loaves and use 1 1/2 of them.)
For the cheesecake layer
- 16 oz of cream cheese (room temp)
- 2 cups of powdered sugar
- 1 cup of sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup of heavy whipping cream
- another 1/2 teaspoon of vanilla extract
- 1 tablespoon of sugar
For the strawberry layer
- 2 pounds of sliced strawberries (you can use fresh or frozen)
- Start by preparing your cheesecake layer. In a large bowl, cream together cream cheese and powdered sugar.
- Add in the sour cream, vanilla extract and almond extract.
- In a separate bowl, whip the heavy whipping cream, vanilla extract and sugar.
- Gently fold the whipped cream into the cream cheese mixture.
- Layer the bottom of the trifle bowl with cubed pound cake or angel food cake.
- Spread a thick layer of the cheesecake mixture, covering all the cake.
- Next layer with sliced strawberries.
- Repeat another layer of cake and cheesecake.
- Top with sliced strawberries. (If not serving right away, wait to top with strawberries so that the juices don’t run.)
Cover and keep refrigerated until serving. Scoop into dessert bowls.
(If you’re making for Memorial Day, 4th of July or Labor Day, I also like to add in blueberries for the red, white and blue theme!)
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