Easy. Tasty. Pizza. Tacos. YES PLEASE! With a buttery crescent roll pizza crust, a sweet and tangy sour cream and cream cheese ‘sauce’ and any kind of taco topping that you may choose, this taco pizza is definitely going to be a regular item on your weekday dinner menu. The whole dish only takes a few minutes to throw together and you can totally customize it however you’d like (great for picky kids!). One bite of this pizza and you will wonder why you never thought of tacos and pizza together before.

Ingredients:

2 tubes (8 oz each) refrigerated crescent rolls

1 package (8 oz) cream cheese, softened

1 cup (8 oz) sour cream

1 pound ground beef or ground turkey

1 envelope taco seasoning mix

1 medium tomato, chopped

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup shredded lettuce

 

Instructions:

Preheat the oven to 375 degrees.

Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown. Cool.

In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (I let my crust cool for around 20 minutes.) Chill in the refrigerator.

Brown the ground beef and drain. Add taco seasoning packet and water, according to package directions. Simmer for 5 minutes, stirring occasionally.

Sprinkle the ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes, and cheese.

Cut into serving-size pieces and serve immediately or refrigerate.

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Quick tip: This taco pizza is best when eaten fresh so plan on eating it all right away (which shouldn’t be too hard)

Recipe and image courtesy of Living Well Mom.