CATEGORIES
INGREDIENTS
- Cooking Time: 20
- Servings: 30 & 50
- Preparation Time: 20
- 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.
