Saucy Beef Taco Pizza
Submitted by sillyberry
Saucy beef taco pizza with a crescent roll crust, seasoned ground beef, corn chips, and melted Monterey Jack and cheddar. A retro family dinner loaded with all the taco fixings.
YIELD
1 pizzaPREP
15 minCOOK
50 minREADY
1 hrsPart taco night, part pizza party, this retro crowd-pleaser combines a flaky crescent roll crust with everything you’d pile on a loaded taco. Crushed corn chips get tucked between crust and filling, so every bite has that crunch you only get from a taco shell.
The technique here is the layering. Ground beef browned with onion, then simmered down with taco sauce, green chilies, and olives gets spread over a chip base. A generous swoop of sour cream goes on next, followed by shredded Monterey Jack and cheddar. More chips on top finish it with a double-crunch.
Crescent roll dough pressed into a pie pan makes a buttery, tender base that crisps at the edges. No rolling, no resting, no fuss. The hot oven melts the cheeses into the cool sour cream layer for that signature creamy-tangy bite.
Serve it wedge-style with lettuce, avocado, and fresh diced tomatoes piled on top like a deconstructed taco salad.
Kitchen Tips
- Drain the beef well after browning; leftover grease makes the crust soggy
- Pinch the crescent roll seams together so filling doesn’t leak through to the pan
- Add lettuce, avocado, and fresh tomato AFTER baking, not before, or they’ll wilt
- If the crust edges brown too fast, tent with foil for the last 10 minutes
- Leftovers reheat well under the broiler for 2 minutes to re-crisp the chips
Variations
- Swap ground turkey or shredded rotisserie chicken for the beef
- Use pepper jack cheese for more heat
- Add a drained can of black beans to the beef layer for extra fiber and bulk
Ingredients
Directions
Brown ground beef and onion in large frying-pan or Dutch oven.
Pour off drippings.
Add 1 cup taco sauce, green chilies and olives.
Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust.
Sprinkle 1 cup crushed corn chips evenly over dough.
Spread beef mixture evenly over chips, spread with sour cream.
Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese.
Sprinkle with remaining ½ cup crushed chips.
Garnish with sliced olives and mushrooms, if desired.
Bake in a moderate oven for 20 to 25 minutes or until crust is golden.
Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
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