# What You Need:
→ Cheese Crust
01 - 1½ cups shredded cheddar cheese
02 - ½ cup shredded mozzarella cheese
→ Taco Meat
03 - 7 oz ground beef
04 - ½ tsp olive oil
05 - ½ tsp chili powder
06 - ¼ tsp ground cumin
07 - ¼ tsp smoked paprika
08 - ¼ tsp garlic powder
09 - ¼ tsp onion powder
10 - Salt and pepper to taste
→ Toppings
11 - ⅓ cup diced tomatoes
12 - ¼ small red onion, thinly sliced
13 - ¼ cup sliced black olives
14 - ⅓ cup shredded iceberg lettuce
15 - ¼ avocado, sliced
16 - 2 tbsp sour cream
17 - 1 tbsp fresh cilantro, chopped
18 - 1 jalapeño, thinly sliced
# Directions:
01 - Heat a large nonstick or cast-iron skillet (10–12 inches diameter) over medium heat.
02 - Evenly sprinkle cheddar and mozzarella cheeses in the skillet to form a circular base approximately ½ inch thick. Allow to melt and cook until edges are deeply golden and crispy, about 5–7 minutes.
03 - While the crust cooks, heat olive oil in a separate pan over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook until browned, approximately 5 minutes.
04 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the beef. Stir thoroughly and cook for 1–2 minutes additional. Remove from heat.
05 - Once the cheese crust is golden and the bottom is crispy, carefully blot excess grease with a paper towel if needed.
06 - Spoon the seasoned taco beef evenly over the melted cheese crust.
07 - Add toppings in order: tomatoes, red onion, black olives, lettuce, avocado, and dollops of sour cream. Sprinkle with cilantro and jalapeño slices.
08 - Slide the pizza onto a cutting board and allow to cool 1 minute for easier slicing. Cut into wedges and serve immediately.
