Taco Pizza

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I stole this recipe for Taco Pizza from Realmomkitchen.com who stole it from Jolene’s Culinary Adventures. This recipe turns tacos into pizza. Crescent roll dough is pressed into a pan and baked. Refried beans are spread on the warm crust. Then ground beef is cooked with taco seasoning. The cooked beef is sprinkled on top of the beans with cheddar cheese. After baking until the cheese melts, tomatoes, green onions and black olives are sprinkled on top. Sour cream finishes this Mexican take on a pizza. This taco pizza can be a main dish, appetizer or snack and can easily be eaten with your hands.

Preheat oven to 375 F. In a skillet brown 1 lb ground beef and drain. Then add 1 envelope taco seasoning to the ground beef prepare according to package directions.

Next, open 2 (8 oz) tubes Pillsbury crescent rolls. Then unroll crescent rolls into rectangles. Place in ungreased 11 ½ x 16 ½ jelly roll pan. Press dough over the bottom and ½ inch up the sides to form the crust. Bake at 375 F for 10 to 12 minutes or until just golden brown.

Microwave 16 oz can refried beans in a microwave safe bowl for 1 minute. Then carefully spread beans over warm crust, creating a thin layer. (I add a few spoonfuls of salsa to the beans, to thin them out and make them more spreadable.)

Then top with cooked beef.

Next, sprinkle with 2 – 3 cups shredded cheddar or Mexican cheese. Bake for 3 to 6 minutes more until cheese is melted.

Sprinkle ½ cup chopped tomatoes, ¼ cup sliced black olives and 4 chopped green onions on top. Then drizzle with sour cream.

Cut into larger pieces if serving as a main dish or smaller for appetizer size.

If you liked this recipe for Taco Pizza you can try other Mexican inspired dishes like Beef Enchiladas, Burritos with Chicken and Rice or Homemade Crunchwrap Supreme.

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Taco Pizza

This recipe turns tacos into pizza. Crescent roll dough is pressed into a pan and baked. Refried beans are spread on the warm crust. Then ground beef is cooked with taco seasoning. The cooked beef is sprinkled on top of the beans with cheddar cheese. After baking until the cheese melts, tomatoes, green onions and black olives are sprinkled on top. Sour cream finishes this Mexican take on a pizza.
Course Appetizer, Entree
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

  • 1 lb ground beef
  • 1 envelope taco seasoning mix
  • 2 tubes (8 oz) Pillsbury crescent rolls
  • 16 oz can refried beans
  • 2 – 3 cups shredded cheddar or Mexican cheese
  • ½ cup chopped tomatoes
  • ¼ cup sliced black olives
  • 4 green onions chopped
  • Sour cream

Instructions

  1. Preheat oven to 375 F.
  2. In a skillet brown ground beef and drain. Add taco seasoning to the ground beef according to package directions.
  3. Unroll crescent rolls into rectangles. Place in ungreased 11 ½ x 16 ½ jelly roll pan. Press dough over the bottom and ½ inch up the sides to form the crust. Bake at 375 F for 10 to 12 minutes or until just golden brown.
  4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust, creating a thin layer.
  5. Top with cooked beef and sprinkle with shredded cheese. Cook for 3 to 6 minutes more until cheese is melted.
  6. Sprinkle tomatoes, black olives and green onions on top. Drizzle with sour cream.

Recipe Notes

I add some salsa to the beans to thin them out and make them easier to spread.