SOUTHWESTERN TACO PIZZA

Southwestern Taco Pizza image

Provided by Nikkie Vann @CookieWomanOH

Categories Beef

Number Of Ingredients 16

2 pound(s) ground chuck
2 package(s) favorite taco seasoning packets (i use ortega)
- water called for on taco seasoning packets
2 can(s) refrigerated crescent rolls
2 can(s) refried beans
1 package(s) favorite taco seasoning packet (ortega again, lol)
4 cup(s) mild or sharp cheddar or colby jack shredded cheese
1 large lettuce head (shredded)
2 large tomato (diced)
8 ounce(s) frozen white corn (thawed and drained)
1 can(s) sliced black olives (drained and rinsed)
1 bunch(es) green onions (finely chopped)
1 large bag of nacho flavored tortilla chips (crushed)
- sour cream
- catalina dressing (i use kraft)
- ranch dressing (i make hvr, not bottled)

Steps:

Brown ground chuck until no pink, drain, add 2 packets of taco seasoning and water called for on the packets. Prepare as directed on packets. Keep warm on low.
*While preparing taco meat above* Spray large jelly roll pan with non-stick spray. Roll out crescents and press into pan, try and seal the seams best you can. Pierce dough every inch or so with a fork. Bake at temp and time on package.
Combine refried beans and remaining packet of taco seasoning (no water)
Assemble right before serving: On baked crescents, spread seasoned refried beans, top with hot taco meat, top with shredded cheese. Stop here if traveling with this dish (toppings to be added by individuals or added at event) or if everyones tastes are different. If not continue to top in this order lettuce, tomato, corn, black olives, green onions and tortilla chips. Drizzle with Catalina, then with Ranch. Cut in desired size pieces. Serve with sour cream. YUMMY