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Mexican Pizza Recipe

Mexican Pizza Recipe

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

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a small bowl, combine cream cheese and sour cream until blended; spread over crust. Chill 30 minutes.
  • 3. 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. Yield: 12-16 servings.

Nutritional Facts

1 piece: 226 calories, 16g fat (8g saturated fat), 48mg cholesterol, 473mg sodium, 9g carbohydrate (2g sugars, 0g fiber), 10g protein .

Reviews for Mexican Pizza

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MY REVIEW
Angel182009
Reviewed Feb. 24, 2014

"This would now be my family's favorite pizza recipe! I didn't use the cream cheese just doubled the sour cream and served with salsa. I love how quick and easy this was and I will be using crescent roll dough for other pizza recipes too."

MY REVIEW
kshea
Reviewed Jun. 21, 2012

"We really liked this for a quick, tasty, weeknight meal! I added onions and chopped green chilis to the meat (well, I used EVES ground vegan meat, can't tell the difference from real hambureger and it's the only one I will use). I also added about 1 cut of black beans on top of the meat. Great!"

MY REVIEW
ldkennard
Reviewed Sep. 9, 2011

"This is so so good! I can't wait to make it again for an upcoming party. Easy, fast, and delicious!!"

MY REVIEW
cctp1016
Reviewed Aug. 12, 2011

"Absolutely delicious!"

MY REVIEW
dkbaes
Reviewed Oct. 25, 2010

"I prepared this as a quick and "lighter" dinner. We had a super busy weekend and I wanted something quick and not so heavy on the tummy. Everyone loved it...just perfect for a quick dinner. I'm taking it to my next ladies gathering. Yum"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.