Hot Recipes

Italian Tacos

Posted on 05 January 2016

Don’t laugh. Yes, I know that tacos are not an Italian “thing.” Yet we live in an age where we can experiment and meld cultures. Traditional Mexican dishes show up in the most unusual places including pizzas and mock-cauliflower pasta dishes. Why can’t tacos have an Italian flair?

Think about the last time you had a calzone. Tangy and spicy marinara sauce with perfectly seasoned ground beef, a healthy heaping of mozzarella cheese, and all rolled up within a dough blanket. Why not carry the same concept to a taco?

These are the thoughts and internal questions that keep me up at night.

Then, we tried my hunch. I had pasta set aside just in case my little experiment failed. I knew my husband would tell me honestly because I know I can self-talk myself into anything. He loved it. I loved it. It works!

This recipe uses plain flour taco tortilla without any heat added to it. Next time I might warm them up a bit on the stove and pre-heat the mozzarella a bit. Just to take it to the next level.

Italian tacos - up close

Italian Tacos

Serves 4-6 hungry and satisfied people

Marina Sauce
? ½ sweet onion, chopped
? 3 tablespoons olive oil
? 1/2 cup chicken broth
? 8 teaspoons DeNigris Gold eagle balsamic vinegar (added in 2 teaspoon increments in stages)
? 3 minced garlic gloves
? ½ teaspoon sea salt
? ¼ teaspoon black pepper
? 1 teaspoon Italian seasoning blend
? 1 teaspoon sugar
? 1 can of crushed tomatoes (28 oz)

? 1 pound lean ground beef
? 1 tablespoon olive oil
? ½ teaspoon sea salt
? ¼ teaspoon black pepper
? 8 oz mozzarella ball
? 10 flour taco tortillas
? whole ricotta cheese, as garnish


Sautee onions, 3 tablespoons olive oil, ¼ cup broth and 4 teaspoons of balsamic vinegar in sauce pot on medium-high heat and cover for 5 minutes.

Add garlic, salt, pepper, Italian seasoning, sugar, and additional ¼ cup broth. Stir, cover, and cook for additional 5 minutes. Add 2 more teaspoons of balsamic vinegar and stir, cover and cook for additional 5 minutes. Turn heat to low while preparing meat.

Brown ground beef with olive oil in large skillet on medium-high heat. Cover for 20 minutes.

Remove lid and break up beef into small crumbles. Add salt and pepper and lower heat.

Grate mozzarella.

Layer tortillas with beef, sauce, and mozzarella and add garnish of ricotta. Serve and enjoy!

Italian tacos - product shot


De Nigris friend and Arkansas Women Blogger

member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.