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Mexican Pizza
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2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 pound ground beef
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
1 cup shredded lettuce
Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in.
baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake
at 375° for 8-10 minutes or until light golden brown; cool. In a small bowl,
blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30
minutes. Meanwhile, in a large skillet, cook beef over medium heat until no
longer pink; drain. Stir in taco seasoning. Add water according to package
directions and simmer for 5 minutes, stirring occasionally. Spread over cream
cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size
pieces. Serve immediately or refrigerate.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |