Clean Eating Taco Pizza Recipe with Spicy Marinara Sauce

I first tried taco pizza about 20 years ago when I was working for a lawyer and his wife suggested we get taco pizza from Pizza Hut. I had never heard of such a thing. It’s not on the menu, but apparently – at least at that time at that Pizza Hut in Casper, WY – they would make it for you on request. It was so good. I still don’t understand why they don’t make it a regular menu item.
I like to make it at home regularly because well, I don’t like most pork meats. I don’t like sausage or pepperoni or ham. Plus, those things really aren’t all that healthy. Plus, it’s fun to have a variety of food. I think as a general rule, that ground beef is a lot healthier than the cured meats I mention above and, because of the spices, this has a lot of flavor so you don’t miss the more fattening meats.
Plus, the biggest thing about this pizza is the FLAVOR. I mean, hispanic food can be really delicious and, granted, this is very Americanized, but it’s spicy and has a lot of flavors going on in each bite. Plus, it puts two of my children’s favorite foods together = win-win.
What is your favorite type of pizza? I actually like Canadian bacon and pineapple – but even better is bacon and pineapple. Bacon is one of the cuts of pork that I actually do love, especially if it’s uncured. I think with Canadian bacon and pineapple you either love like or you hate it. Oh, another variation of this recipe is to put shredded lettuce on top and some sort of dressing, like ranch, tomatillo ranch, salsa, tomatillo salsa, etc. I mean, really just make it how you like it. It doesn’t have to be beautiful. It just has to taste good.


  • Clean Eating Pizza Crust made with spelt flour
  • 1 lb ground beef
  • 2 Tbl. homemade taco seasoning or store-bought Clean taco seasoning
  • 1 Cup diced tomatoes
  • 1/2 sliced olives
  • 1 1/2 Cups colby jack cheese
  • 1 Cup spicy marinara, recipe below
  • Spicy Marinara
  • 1 in jar Clean classic marinara sauce or crushed tomatoes will do a pinch
  • 1/2 tsp red pepper flakes
  • 1 Tbl chili powder


  1. Cook ground beef in a skillet until browned all the way through
  2. Drain excess grease and add 1 packet of taco seasoning
  3. Prepare crust according to directions
  4. Prepare spicy marinara sauce by combining all ingredients in a sauce pan and simmer over low heat for 15 minutes
  5. Spread marinara sauce on the crust
  6. Top with ground beef

You can find complete recipes of this Clean Eating Taco Pizza Recipe with Spicy Marinara Sauce in



All your favorite flavors of tacos in spaghetti form – made in ONE PAN!  So cheesy, comforting and stinking easy with no clean-up!
Tacos in pasta form? Um, yes, please. I mean, the answer is always yes, right?


  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 1 (1.25-ounce) package taco seasoning
  • 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 tablespoon tomato paste
  • 8 ounces spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

You can find complete recipes of this ONE POT TACO SPAGHETTI in


Turkey Taco Lettuce Wraps

Healthy eating is very doable with recipes like this one! My husband and I couldn’t get over how good these were and even my kids loved them! This is one of those recipes that I will definitely add to my dinner rotation because these tacos not only taste amazing but they are a breeze to prepare and they are something I feel great about feeding my family.
This is actually the first time I’ve used ground turkey for tacos. I’ve been stubborn for years and finally decided to try them with ground turkey. I was raised on the ground beef tacos, my mom made them on a weekly basis so I never really wanted to try swapping out the beef for turkey because I’ve always loved the other version so much. Surprisingly enough I liked this turkey variation just as much! Yes it has a different, non-beefy flavor profile but with all the seasoning in these you don’t even miss that flavor. These are just light and refreshing, a dinner you don’t feel weighed down with after eating.


  • 1 Tbsp olive oil
  • 3/4 cup chopped yellow onion
  • 1 lb 95% lean ground turkey
  • 2 cloves garlic
  • Salt and freshly ground black pepper
  • 1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • Iceberg or Romain lettuce leaves, doubled up, for serving
  • Shredded Mexican cheese, diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving


  1. Heat olive oil in a non-stick skillet over medium-high heat. Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes. Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.

You can find complete recipes of this Turkey Taco Lettuce Wraps in


Skinny Chicken Taco Salad with Lime Chili Chicken

We love tacos, so this Chicken Taco Salad is a big hit in our house. My husband has been in a huge salad kick. I am not the type who can just eat a boring salad over and over again. I need to change it up and I need to feel full after eating my salad. I love this Chicken Taco Salad for this very reason, it is very filling with the chicken and the beans. Yet it has a light dressing with the Greek yogurt. If you would like you can portion into individual salad bowls like in my picture above. I love making this Chicken Taco Salad with my chili lime chicken.


  • 1/2 cup taco sauce
  • 1/2 cup Greek yogurt
  • 1/2 ranch dressing
  • 1 head Romaine lettuce, washed and roughly chopped
  • 2 cups grape tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 can black olives, drained
  • 2 chicken breast cooked, sliced


  1. First bake your chicken (or use the Chili Lime Chicken), in a baking pan add a little olive oil and rub it on the bottom of the pan so the chicken does not stick. Then cook at 400 degrees for 30-40 minutes. You want the chicken to be at 165 degrees Fahrenheit. You can let the chicken cool or you can use it warm. Then slice the chicken into thin slices.
  2. Wash and chop your lettuce into bite sized pieces and place in a large salad bowl.
  3. Then in a small bowl mix together the taco sauce, Greek yogurt and ranch dressing, this is your salad dressing. So once prepped set aside.

You can find complete recipes of this Skinny Chicken Taco Salad with Lime Chili Chicken in



This quick and easy dinner is perfect for busy week nights! It only takes a few ingredients and a couple of steps to make the easy fajita chicken bake recipe.
I really love crock pot recipes {and I share a lot of easy crock pot recipes here!} but sometimes I want a recipe with a little more texture to it. BUT I still want it to be just as easy. You might say – HA! You can’t have your cake and eat it too, but in this case I can… well at least have my chicken and eat it too!
This recipe takes about as much effort to prep as a crock pot meal would but instead of slow cooking all day, you just pop this quick and easy dinner in the oven for about 45 minutes and you are greeted with tender juicy chicken. Perfectly roasted peppers that are tender but with a slight crunch. Oh and the crispy cheese topping. Of course you couldn’t forget that!
Making it is super easy like I said.  There is a small amount of prep in trimming the chicken and chopping the peppers and onions but if you know you will be in a time crunch you have two good options: 1. Prep the chicken and veggies the night before or 2. Pick up some pre cut fajita veggies at the store.  Most stores seem to carry some sort of fajita mix in the produce section, usually near the salad mix.  As a last resort you could pick up a bag on the frozen aisle but they won’t have the amazing texture fresh will.


  • 3-4 Boneless skinless chicken breasts
  • 1-2 tsp Taco seasoning
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
  • 1 Red onion, peeled and thinly sliced
  • 1-2 Tbsp Oilve oil
  • ½ Cup Shredded Cheddar or Mexican Blend Cheese


  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.

You can find complete recipes of this EASY FAJITA CHICKEN BAKE RECIPE in



Looking for the easiest chicken taco recipe? This easiest ever 3-Ingredient Slow Cooker Taco Chicken is it! Three ingredients, your crock pot, and 10 minutes are all you need. Now grab those tortillas and enjoy!
I’ve created a Facebook group to help us keep in touch and share healthy eating ideas! Join us here for new recipe ideas, healthy eating tips, and ideas for saving time while having fun in the kitchen!
If you need ideas for using up your leftover slow cooker taco chicken, you’ll want to try this healthy, so easy recipe and this easy take on Mexican comfort food!
Any day now I will be mom to a 5-year-old, a 2-year-old, and a newborn. Which is completely exciting and also somewhat terrifying at the same time. I’m telling myself that planning ahead and simplifying things at home will make all the difference between feeling overwhelmed versus relaxed in parenting my three little ones.
I know I’ll be anxious to get back into the kitchen soon after baby girl arrives, but I also know that cooking dinner while taking care of two kids and a newborn is going to be a challenge. Which is why lately my focus has been on developing simple, easy recipes like this 3-Ingredient Slow Cooker Taco Chicken.


  • 2 lbs. boneless skinless chicken breasts (about 4 breast halves)
  • 1 tsp. medium-hot taco seasoning or 1 tbsp. mild taco seasoning (adjust to your desired spiciness – this is for mildly spicy)
  • 1 cup mild salsa
  • for serving: tortillas, shredded cheese, avocado or guacamole, tomatoes, additional salsa, etc.


  1. Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
  2. Cook on low for 3-4 hours, or on high for 2 hours, until chicken is cooked through. Remove chicken to a plate to cool slightly, along with any salsa that is on top of the chicken. Shred with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.

You can find complete recipes of this 3-INGREDIENT SLOW COOKER TACO CHICKEN in