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Pinned by Kelly Fallen

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Taco pizza!! Today’s recipe was one that I made for the Super Bowl.  I got my inspiration for this one from a recipe I saw at Jolene’s Culinary Adventures.  The great thing about this recipe is you can cut it into large squares and serve it as a main dish or cut it into smaller squares and serve it as an appetizer. This was yummy and easy to put together.  You can’t loose with pizza at my house.  I also created a cold version of this that I will share tomorrow. I also have another giveaway for you today along with all the details about my trip to Philly/Camden.  Check it out on my giveaway page. Taco Pizza 1 lb. ground beef 1 envelope taco seasoning mix 2 (8 oz.) cans Pillsbury crescent rolls 1 (16 oz.) can refried beans (I used the jalapeño kind) 2-3 cups shredded cheddar cheese or Mexican blend 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions, chopped Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown. Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12Kelly Fallen

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