Post by Kathy on Feb 28, 2017 21:14:16 GMT
Crescent Taco Pizza
I love Taco Pizza but have never had one that was supposed to be served cold/room temp but it sure was delicious! I also love recipes that use crescent rolls!
The cream cheese/sour cream mixture was the perfect spread on top of the crescent rolls! Hubby said we should sprinkle some taco seasoning mix in with the mixture but I convinced him that we should make as it was stated in the recipe the first time and it was the right choice because it turned out perfect but it was a good thought and would have probably been just as good with some sprinkled in!
Whatever you like on your tacos you could add to this pizza! I would have loved black olives but hubby doesn't care for them! I wonder if salsa would have been good on it too? Maybe a little because you wouldn't want the crust to get soggy! Lots of ideas for this recipe but it was perfect as is!
Great as an appetizer or meal!
Recipe adapted from LIVING WELL MOM
2 (8 ounces each) refrigerated crescent rolls
1 (8 ounce) cream cheese, softened
1 (8 ounce) sour cream
1½ pounds ground beef, browned and drained
1¼ envelope taco seasoning mix
2/3 cup water
1¼ cup crispy Iceberg lettuce, chopped
15-20 cherry tomatoes, sliced into coins
2 cups shredded cheddar cheese
Preheat the oven to 375°
Unroll the crescent rolls and spread out on an ungreased cookie sheet, 15x21x1 is a great size. Pinch the perforations together to seal. Bake at 375° for 8-10 minutes or until light golden brown. Cool.
In a small bowl, mix the softened cream cheese and sour cream. Spread over the cooled crust. Chill in the fridge about 10 minutes.
Brown and crumble the ground beef. Drain.
Add taco seasoning packet and water. Simmer for 5 minutes, stirring occasionally.
Sprinkle the ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes and cheese.
Cut into serving size pieces and serve immediately or refrigerate. This is a cold/room temp pizza.