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Mexican Pizza

 Mexican Pizza
"My husband and I created the recipe for this hearty snack," relates Braham, Minnesota field editor Sandra McKenzie. "Our whole family enjoys it."
12-16 ServingsPrep: 20 min. + chilling Bake: 10 min. + cooling


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 on a wire rack.
  • In a small bowl, combine cream cheese and sour cream until blended;
  • 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

2 of 2

Mexican Pizza (continued)

Directions (continued)

  • refrigerate. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 226 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 473 mg sodium, 9 g carbohydrate, trace fiber, 10 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.