1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans (preferably jalapeño flavored)
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Preheat oven to 375 degrees Fahrenheit.
Brown the ground beef in a skillet over medium heat, then drain any excess fat. Add the taco seasoning to the beef according to the instructions on the package.
Unroll the crescent rolls onto an ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press the dough over the bottom and up the sides by about 1/2 inch to form the crust. Bake in the preheated oven for 11 to 13 minutes, or until the crust is just golden brown.
While the crust is baking, microwave the refried beans in a microwave-safe bowl for 1 minute until warm. Carefully spread the beans over the warm crust to create a thin layer.
Top the bean layer with the cooked beef mixture, followed by a sprinkling of cheese, chopped tomatoes, black olives, and green onions.
Return the pizza to the oven for an additional 3-6 minutes, or until the cheese is melted and bubbly.
Serve the taco pizza immediately. This recipe makes 12 main dish servings or 48 appetizer servings. Enjoy!
