Get ready to embark on a flavor-packed adventure that fuses the best of two beloved cuisines — welcome to the world of Taco Pizza. This innovative creation takes the spirit of tacos and combines it with the indulgence of pizza, resulting in a culinary masterpiece that’s as exciting as it is delicious. With a crispy pizza crust serving as the canvas, this dish is adorned with all the taco essentials: seasoned meat, vibrant vegetables, gooey cheese, and a drizzle of zesty sauce. As we explore the realm of Taco Pizza, we’ll uncover the art of balancing flavors and textures, the creativity that goes into this cross-cultural fusion, and the sheer delight it brings to those seeking a meal that’s both comforting and exciting, all in a single slice. Join us as we dive into the flavorful world of Taco Pizza, where every bite is a celebration of the best of both worlds.
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 12 main dish servings or 48 appetizers.