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  1 8 oz can crescent rolls. This forms the quick and deliciously flaky base for our Taco Pizza. For best results, use a seamless crescent dough sheet if available, or simply press together the perforations of standard crescent rolls to create a solid crust. The buttery texture is a key component of this recipe’s charm.
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  4 oz cream cheese. Ensure your cream cheese is softened to room temperature before mixing. This allows it to blend seamlessly with the sour cream, creating a smooth, creamy, and tangy spread that serves as a cool and rich foundation for your taco toppings.
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  ½ cup sour cream. Adding sour cream to the cream cheese enhances the tanginess and lightens the texture of the base layer, providing that classic cool “taco” element. You can use full-fat or a light version based on your dietary preferences.
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  1 lb ground beef. For a less greasy pizza, opt for lean ground beef (e.g., 90/10 or 85/15). Alternatively, ground turkey or chicken can be excellent substitutes for a lighter, poultry-based taco flavor. Make sure to drain off excess fat after browning.
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  ½ medium tomato. Diced into small, manageable pieces, fresh tomatoes add a burst of juicy freshness and vibrant color to the final dish. Choose firm, ripe tomatoes for the best taste and texture.
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  1 cup shredded Mexican cheese. A pre-shredded Mexican blend (often containing Monterey Jack, Cheddar, Asadero, and Colby) melts beautifully and delivers an authentic Tex-Mex cheesy goodness. Feel free to use your favorite blend or single cheese like sharp cheddar.
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  ½ cup shredded lettuce. Crisp iceberg or romaine lettuce provides a refreshing crunch and vibrant green color. Add it just before serving to maintain its freshness and prevent wilting from the warm base.
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  1 can pinto beans , (drained). These hearty beans add substance, protein, and a classic mild, earthy flavor to the taco meat mixture. Be sure to drain and rinse them thoroughly before adding to the skillet. Black beans are a great alternative if preferred.
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  2 tbs taco seasoning. A good quality taco seasoning blend is absolutely essential for imparting that authentic Tex-Mex flavor. You can use a store-bought packet for convenience, or easily make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a touch of cayenne pepper for heat.

1. Step 1: Preheat Your Oven. Begin by preheating your oven to 375℉ (190°C). This ensures that your oven reaches and maintains the optimal temperature, which is essential for baking the crescent roll crust to a perfect golden brown and ensuring even cooking.
2. Step 2: Prepare and Bake the Crescent Roll Crust. Carefully unroll the can of crescent dough onto a large, ungreased baking sheet. If you’re using traditional crescent rolls, firmly pinch together all the perforated lines and seams with your fingers to form a single, seamless sheet of dough. This creates a solid base, preventing any toppings from falling through. Bake this crescent crust in the preheated oven for 8-10 minutes, or until it achieves a beautiful golden-brown color and appears fully cooked. Monitor it closely, as crescent dough can brown quite quickly.
3. Step 3: Cook and Season the Ground Beef Mixture. While your crust is baking, brown the ground beef in a large skillet over medium-high heat. Break up the meat with a spoon as it cooks. Once the beef is thoroughly cooked and no longer pink, it’s crucial to drain any excess grease to prevent a soggy pizza. After draining, return the skillet to the heat and stir in the drained pinto beans, 2 tablespoons of taco seasoning, and ¼ cup of water. Bring this mixture to a gentle simmer and let it cook for approximately 10 minutes. This allows the flavors to deepen and the taco seasoning to fully infuse into the beef and beans.
4. Step 4: Create the Creamy Base. In a separate medium-sized bowl, combine the softened cream cheese and sour cream. Using a spatula or whisk, mix these two ingredients together until the mixture is perfectly smooth, creamy, and free of lumps. This creates a rich, tangy, and cool layer that serves as the signature “sauce” for your Taco Pizza. Set this delightful spread aside until your crust is ready.
5. Step 5: Allow the Crust to Cool. Once the crescent roll crust is baked and removed from the oven, let it cool on the baking sheet or transfer it to a wire rack for about 5 minutes. This brief cooling period is important as it allows the crust to firm up and prevents the creamy base from melting excessively when applied.
6. Step 6: Assemble Your Taco Pizza Masterpiece. With your cooled crust and prepared fillings, it’s time to assemble! First, evenly spread the creamy mixture from Step 4 over the entire crescent roll crust. Next, generously layer the seasoned ground beef and pinto bean mixture. Follow with an even sprinkle of shredded Mexican cheese, ensuring good coverage. Finally, distribute the diced tomatoes and shredded lettuce across the top, along with any other optional toppings you’ve chosen to include.
7. Step 7: Slice, Serve, and Savor! Your vibrant and delicious Taco Pizza is now ready to be enjoyed! Using a pizza cutter, carefully slice the pizza into desired serving-size pieces. Serve immediately while the crust is still warm and the flavors are at their peak. As an interesting alternative, this pizza can also be refrigerated and served cold later, offering a different texture and experience.

Nutrition Information