- I’M STILL ON THE HUNT FOR SIMPLE RECIPES THAT MY FAMILY WOULD LOVE. I ENJOY COOKING BUT I’M BUSY WITH KIDS, AND IF I’M GOING TO HAVE DINNER, IT TYPICALLY HAS TO BE FAST.
- ANY TIME I MAKE TACO PIZZA I CAN’T BE SURE WHO LIKES IT MOST—THE CHILDREN OR MY HUSBAND; THEY BOTH GOBBLE IT UP AND CALL FOR MORE! I VERY LIKE IT, TOO.
- WITH CREAM CHEESE AND SOUR CREAM OF “SAUCE” AND A HOT TACO TASTE MEXICAN TACO PIZZA FITS AS WELL AS A DAILY FAMILY DINNER AND IS OFTEN PERFECT AS AN APPETIZER AND FOR GATHERINGS.
- I LOVE RECIPES THAT WORK FOR A LOT OF THINGS DON’T YOU? IT’S SAVING A LOT OF TIME AND ENERGY!
- INGREDIENTS I USED:
- gr.Of ground beef.
- medium green onions I chopped them.
- C.Of shredded cheddar cheese I often used a Mexican blend.
- medium cans.Of Pillsbury crescent rolls.
- A small packet.Of taco seasoning mix.
- Refried beans I used a 16-oz can.
- /2 C.Of chopped tomatoes.
- /4 C.Of sliced black olives.
- DIRECTIONS:
- Step 1:
- I set the oven’s temperature at 375 degrees.
- Step 2:
- I browned the ground beef in the pan and rinse it.
- Step 3:
- As the directions direct I added the taco seasoning to the browned beef, and I mixed well.
- Step 4:
- I put unrolled crescent rolls on a rectangular jelly-roll pan or in a rectangular baking sheet.
- Step 5:
- I pressed the dough into the bottom and sides of a pie plate. And I baked for about 15 minutes.
- Step 6:
- I cooked the beans for 1 minute and then I scatter them over the crust. I added the cooked beef mixture on the top and I sprinkle the cheese over it the tomatoes, the black olives, and the green onion.
- Step 7:
- I baked for around 5 minutes and of course I always served it hot.
- ENJOY IT!! IT’S ABSOLUTELY DELICIOUS!
