Mexican Pizza

Name: Mexican Pizza
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1 package (8 ounces) cream cheese, softened; 1 cup 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

10 ingredients

3 steps

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup 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 15x10x1-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.