Heat a little oil in your skillet.

Drop in your chopped onion.

Let it soften — or burn slightly if you get distracted for two seconds. Happens to the best of us.

Add garlic.

Then ground chicken or beef.

Break it up with your spatula like you’re annoyed at it (it helps).

When it starts looking brown and respectable, sprinkle taco seasoning.

Mix.

Add salt.

Taste it — always taste.

Adjust.

Then squeeze a tiny bit of lime on top. It does something. I don’t know what exactly, but… something good.

Turn off heat.

Try not to eat all the meat before it reaches the pizza.

Place your pizza crust on a tray.

Spread pizza sauce.

Or salsa.

Or a mix — which has accidentally become my favorite.

Sprinkle some cheese — not too much yet.

We’re building layers.

Add your taco meat all over the base.

Don’t pack it too thick — you want every slice to hold together instead of falling apart like your New Year’s resolutions.

Add your toppings: corn, tomatoes, olives, jalapeños… whatever you like.

But save lettuce for after baking.

I learned that the hard way. It wilts into sadness.

Now add the remaining cheese.

More than you think you should.

Then a little bit more.

Perfect.

Pop it in the oven at around 200°C (around 400°F).

Bake for 12–15 minutes.

Just watch until the edges crisp up and the cheese bubbles like it’s calling your name.

Take it out… let it sit for one minute.

Just one.

Otherwise everything slides off and you’ll question your choices.

Add shredded lettuce.

A drizzle of sour cream or yogurt.

Cilantro.

Crushed tortilla chips — yep, sprinkle them like edible confetti.

A little hot sauce.

Step back.

Admire.

Wonder why you haven’t been making this your whole life.