Pizza Taco

Whenever I get a craving for real, authentic Mexican cuisine, I head over the local Taco Bell where I can get my fill of such Mexican staples as Crunchwrap Supremes and Cheesy Gordita Crunches. But if there is one thing about Taco Bell that has repeatedly disappointed me, it is the size of most menu items. For example, the other day I ate 35 soft tacos. As a snack. Because I was still hungry after 82 quesadillas.

We here at Late Night Chefs believe that size does matter. Why make many tacos to feed one person, when one taco can feed many persons? Here are the steps we took to arrive at our most Mexican creation to date, the Pizza Taco:




1. Go to the nearest wholesale location and pick up bulk amounts of medium ground beef, lettuce, tomato, cheese, sour cream, tomato paste and pizza. Exactly how much do you need of each ingredient? Way too much.






2. Cook the beef in a large pot, and season to taste. Add tomato paste after it is fully cooked. Meanwhile, place pizza in the oven, making sure the bottom does not get too crispy (or else it will not fold like a taco shell).





3. Chop up some lettuce, dice some tomatoes and grate some cheese. And by "some" I mean "a lot".






4. Combine ingredients in taco-like fashion, using pizza as the shell.




If you cant get your mouth around this girthy mammoth, do what we did: turn it into a giant Mexican pizza and divide into slices.

- Angie, Carol, Daniel, Howie, Laura, Marcus, Michelle