RMHC-EIWI Taco Pizza: 30 & 50 serving sizes


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"Tacos and pizza combined is perfection."

Serves 30 & 50 | Prep Time 20 | Cook Time 20

Why I Love This Recipe

This is an easy pizza recipe that isn't just boring old pepperoni and cheese.


Ingredients You'll Need

For a group of 30 people:
10 tubes (8 oz each) refrigerated crescent rolls
5 package (8 oz) cream cheese, softened
5 cup (8 oz) sour cream
5 pound ground beef or ground turkey
10 envelopes or 20 Tbsp taco seasoning, to taste
5 medium tomato, chopped
10 cups shredded Mexican cheese
5 cup shredded lettuce
optional: avocado, taco sauce, hot sauce, black beans

For a group of 50 people:
18 tubes (8 oz each) refrigerated crescent rolls
8 package (8 oz) cream cheese, softened
8 cup (8 oz) sour cream
8 pound ground beef or ground turkey
18 envelopes or 20 Tbsp taco seasoning, to taste
8 medium tomato, chopped
18 cups shredded Mexican cheese
8 cup shredded lettuce
optional: avocado, taco sauce, hot sauce, black beans


Directions

Preheat the oven to 375 degrees.

Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.

While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.

Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water for every packet. Simmer for 3-5 minutes, stirring occasionally.

When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.

Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.


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