Join Shelley Stuessel-Brian and Austin County Judge Tim Lapham for a fun, laid-back episode of “Studio Cookin’” fresh off Thanksgiving weekend.
This time they’re trying the viral trend everyone’s talking about: Pizza Tacos. Seasoned ground beef with Italian spices and pizza sauce, loads of mozzarella, pepperoni, crispy bacon, black olives, and yes… a little pineapple (because some of us are brave). They make two versions — classic flat flour tortillas and handy taco pockets — then bake them until bubbly, and see if this Tex-Mex-Italian mash-up actually works.
Along the way you’ll get:
Plenty of their usual good-natured banter
Post-Thanksgiving talk about leftover turkey, jello salads, and cranberry sauce preferences
A terrible (but funny) dad joke about a Mexican magician
Real small-town Austin County conversation while the oven does the work
Spoiler: They turned out delicious, and even the Judge gave them a big thumbs-up.
Perfect cozy weekend viewing — come cook along with us!
Like, comment your favorite pizza toppings, and subscribe so you don’t miss the next “Studio Cookin’” adventures.
Cheesy Pepperoni Pizza Tacos Ingredients:
8 small flour tortillas
1 lb ground beef or Italian sausage
1 medium onion, chopped (optional)
1 cup pizza sauce (plus extra for dipping)
1½ cups shredded mozzarella
24 pepperoni slices (plus extra)
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder Optional: fresh basil or parsley
Extra toppings: pepperoni, pineapple, ham, olives, bacon, etc.
Instructions:
Brown the ground beef and onion (if using). Drain the grease. Stir in pizza sauce, Italian seasoning, onion powder, and garlic powder. Add salt and pepper to taste. Simmer to thicken. Preheat oven to 400°F. Assemble: Spread the meat mixture on half of each tortilla. Add toppings and cheese. Bake: Place tortillas flat on a baking sheet and bake 10–12 minutes, until golden and bubbly. Serve: Fold tortillas in half and cool. Garnish if desired and serve with extra pizza sauce or ranch.