southwestern taco pizza

Name: Southwestern Taco Pizza
Prep time: 1 h
Cook time: 20 min
Cuisine: Mexican
Ingredients: 2 pound(s) ground chuck; 2 package(s) favorite taco seasoning packets (i use ortega); - water called for on taco seasoning packets; 2 can(s) refrigerated crescent rolls; 2 can(s) refried beans; 1 package(s) favorite taco seasoning packet (ortega again, lol); 4 cup(s) mild or sharp cheddar or colby jack shredded cheese; 1 large lettuce head (shredded); 2 large tomato (diced); 8 ounce(s) frozen white corn (thawed and drained); 1 can(s) sliced black olives (drained and rinsed); 1 bunch(es) green onions (finely chopped); 1 large bag of nacho flavored tortilla chips (crushed); - sour cream; - catalina dressing (i use kraft); - ranch dressing (i make hvr, not bottled)

(1 RATING)

97 Pinches 1 Photo

Nikkie Vann

Van Wert, OH

Updated on Mar 2, 2011

My Mom told me I really messed up making this for her because she will never order another taco pizza again! This dish is time consuming to prepare but soooo good. The corn and Catalina give it just a touch of sweet with the savory, the flavors are multi dimensional. I prepared this for New Years Eve as appetizer and have made it for supper several times. Hope you all enjoy this!

Rate

prep time 1 Hr

cook time 20 Min

method ---

yield

Ingredients

2 pounds ground chuck
2 packages favorite taco seasoning packets (i use ortega)
- water called for on taco seasoning packets
2 cans refrigerated crescent rolls
2 cans refried beans
1 package favorite taco seasoning packet (ortega again, lol)
4 cups mild or sharp cheddar or colby jack shredded cheese
1 large lettuce head (shredded)
2 large tomato (diced)
8 ounces frozen white corn (thawed and drained)
1 can sliced black olives (drained and rinsed)
1 bunch green onions (finely chopped)
1 large bag of nacho flavored tortilla chips (crushed)
- sour cream
- catalina dressing (i use kraft)
- ranch dressing (i make hvr, not bottled)

How To Make southwestern taco pizza

Step 1

Brown ground chuck until no pink, drain, add 2 packets of taco seasoning and water called for on the packets. Prepare as directed on packets. Keep warm on low.

Step 2

*While preparing taco meat above* Spray large jelly roll pan with non-stick spray. Roll out crescents and press into pan, try and seal the seams best you can. Pierce dough every inch or so with a fork. Bake at temp and time on package.
Step 3

Combine refried beans and remaining packet of taco seasoning (no water)
Step 4

Assemble right before serving: On baked crescents, spread seasoned refried beans, top with hot taco meat, top with shredded cheese. Stop here if traveling with this dish (toppings to be added by individuals or added at event) or if everyones tastes are different. If not continue to top in this order lettuce, tomato, corn, black olives, green onions and tortilla chips. Drizzle with Catalina, then with Ranch. Cut in desired size pieces. Serve with sour cream. YUMMY
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