Ingredients:
- 1 lb. ground beef
- 1 envelope taco seasoning mix
- 2 (8 oz.) cans Pillsbury crescent rolls
- 1 (16 oz.) can refried beans (jalapeño or plain)
- 2-3 cups shredded cheddar cheese or Mexican blend
- 1/2 cup chopped tomatoes
- 1/4 cup sliced black olives
- 4 green onions, chopped
Preheat oven to 375°F (190°C).
Preparation:
Start by browning the ground beef in a skillet over medium heat. Drain excess fat and stir in the taco seasoning mix according to package instructions. Set aside.
Unroll the crescent rolls into rectangles and place them on an ungreased 11.5 x 16.5-inch jelly roll pan or cookie sheet. Press the dough firmly over the bottom and 1/2 inch up the sides to form a crust. Bake in the preheated oven for 11-13 minutes or until the crust is golden brown.
While the crust bakes, microwave the refried beans in a microwave-safe bowl for 1 minute to warm them up. Once the crust is ready, carefully spread the beans over it, creating a thin, even layer.
Next, top the beans with the cooked taco beef, followed by a generous sprinkle of shredded cheese. Add the chopped tomatoes, sliced black olives, and chopped green onions on top.
Return the pizza to the oven for an additional 3-6 minutes, or until the cheese is melted and bubbly. Serve immediately and enjoy this family-friendly, Mexican-inspired twist on classic pizza!
Makes 12 main dish servings or 48 appetizers.
Pair this Taco Pizza with your favorite toppings or serve it at your next game night or party for a crowd-pleasing treat!
