Taco Pizza is a Mexican meets Italian dinner. Pizza dough topped with beans, salsa, beef, cheese, and all the toppings.
If you’re looking to switch up your Taco Tuesday, this Taco Pizza is the perfect twist on dinner!
TACO PIZZA RECIPE
I just came back from a seven day social media break. It. Was. Fabulous. I’m a person who gets major anxiety every time I hear my phone ring or vibrate. I have my phone on Do Not Disturb so that it affects me less.
Here’s what I learned from my social media break:
Multitasking has made my efficiency in doing anything plummet. I go to the gym and scroll on Pinterest. I sit outside the grocery store trying to make a grocery list and next thing I know I’m looking at my sister’s friend’s aunt’s recipe for cookies. When you take it all away, I’m focused. Tasks are done quickly. Workouts are in and out. Done.
I make pizza for my family once a week, it’s a family tradition! Last week, I baked this taco pizza, we ate the whole thing! Check it out.
You’ll Need:
1 lb of ground beef.
1 envelope of taco seasoning mix.
2 (8 oz) cans of Pillsbury crescent rolls.
1 (16 oz) can of refried beans.
2-3 cups of shredded cheddar cheese or Mexican blend.
½ cup of chopped tomatoes.
¼ cup of sliced black olives.
4 chopped green onions.
How to:
Preheat the oven to 375°.
In a skillet, brown the ground beef and drain it. According to package instructions, add the taco seasoning to the beef.
Place unrolled crescent rolls into rectangles in a 11 ½ inch x 16 ½ inch jelly roll pan or cookie sheet.
Press the dough on the bottom and ½ inch up sides to form the crust.
Bake for 11 to 13 minutes.
Microwave the beans for 1 minutes and spread over the crust. Add cooked beef mixture to the top and sprinkle with cheese then tomatoes, black olive and green onion.
Bake for 3 to 6 more minutes and serve hot!
Easy, peasy and delicious! This taco pizza is really good guys, so many flavors, you won’t believe it! And there’s enough for 12 people! So run to the kitchen!
