Appetite For Instruction: Taco Pizza

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Recipe Demonstrated by Yolanda Perez, Ray Hernandez and Kacey Iacomini of Picasso's Pizza and Grill

When you move to a new neighborhood there are certain businesses you seek out immediately, such as a grocery store, cheap gas station, dry cleaners, liquor store and a restaurant that delivers.

Often our only options of food delivery are pizza or Chinese. Which sucks when you're in the mood for a taco and not wanting to leave the couch because a Real Housewives of Atlanta marathon is on. And this is where Picasso's Pizza and Grill steps in.

Picasso's started twenty years ago in Lake Highlands. After just a few years in business, one of the delivery drivers, Andrew Albert, decided to buy the restaurant from the original owners. He turned it from a hole in the wall pizza joint to a budding chain with three locations spread about Dallas (who doesn't love a good rags to riches story).

Notice that it's Pizza and Grill. They have a wide selection of burgers, sandwiches, pasta, appetizers and much more to choose from--yet pizza and calzones still bring in 40% of their sales. The one pizza that people seem apprehensive about is the taco pizza. "They will order one among other pizzas for a party or an event to try it out," Iacomini says. "And then the next time they end up ordering multiples of it."

I can of pizza dough (or make from scratch)
2 oz salsa
2 oz of pizza sauce (your own or commercial sauce)
2 cups ground beef
1 packet taco seasoning
1 ½ cup mozzarella cheese
1 ½ cup of lettuce
1 cup of sliced black olives
2 tbsp chopped green onions
1 diced tomato
½ cup of shredded cheddar cheese
1 avocado

Step one: While browning ground beef in pan with taco seasoning mix, roll out the pizza dough on a flat baking sheet. Hand-braid the edge (optional).

Step two: Mix the pizza sauce and salsa together in a bowl and then spread on top of the pizza dough. Sprinkle on the mozzarella cheese and taco seasoned ground beef (drain off grease).

Step three: Bake in the oven on 325 degrees for 8-10 minutes or until the cheese is a golden brown.

Step four: Once out of oven, distribute shredded lettuce, sliced black olives, green onions, diced tomatoes and shredded cheddar cheese evenly on the pizza.

Step five: Garnish with avocado slices and serve with sides of salsa, sour cream and guacamole.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.