"My husband and I created the recipe for this hearty snack," relates Braham, Minnesota field editor Sandra McKenzie. "Our whole family enjoys it."
Mexican Pizza
Mexican Pizza
Prep Time
20 min
Cook Time
10 min
Yield
16 servings
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
- 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.
- In a small bowl, combine cream cheese and sour cream until blended; spread over crust. Chill 30 minutes.
- 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.
Nutrition Facts
1 piece: 226 calories, 16g fat (8g saturated fat), 48mg cholesterol, 473mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 10g protein.
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