Sheet Pan Taco Pizza
This Sheet Pan Taco Pizza Recipe is easy and yummy. It uses two kinds of beans, two kinds of cheese, and crescent rolls for the crust! Don’t you just love Pillsbury Crescent Rolls!
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Ingredients Needed for Sheet Pan Taco Pizza:
2-8 ounce tubes crescent rolls
1 pound ground beef
1 ounce taco seasoning (which is 1/4 cup)
3/4 cup water (as per taco seasoning directions)
Small onion, diced
1 jalapeño, seeds removed and diced (can use a tablespoon or two of canned diced jalapeños)
16 ounce can refried beans
15 ounce can Rico’s Nacho cheese sauce
15 ounce can Pinto beans, drained and rinsed ( or black beans-I use what I have)
3 cups grated cheddar cheese
Small head of iceberg lettuce, sliced into shreds
3 roma tomatoes, diced
Sour cream
Salsa
Instructions for Sheep Pan Taco Pizza:
Preheat oven to 375 degrees.
Crumble cook ground beef with diced onion and jalapeño. When cooked through, add taco seasoning, water, and drained and rinsed beans. Heat through and leave on the stove-on low heat.
Press crescent rolls onto a large sheet pan (while the meat cooks), pressing dough up the sides of the pan. Bake at 375 for 5 minutes. Then, remove from the oven.
Heat refried beans in the microwave and stir. Carefully, spread the refried beans over the partially baked crescent rolls.
Spread Rico’s cheese over the refried beans.
Spoon the meat and bean mixture over the Rico’s cheese layer.
Bake at 375 degrees for 15 to 18 minutes-until crescent roll edges are browned.
Remove from the oven and add shredded cheese. Place back in the oven for 2-3 minutes to just melt the grated cheese.
Remove from the oven and top with shredded lettuce and diced tomatoes.
Serve with sour cream and salsa. Enjoy!
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Sheet Pan Taco Pizza
A fun way to make and eat tacos.
Ingredients
- 2 8 ounce tubes crescent rolls
- 1 pound ground beef
- 1/4 cup taco seasoning (or one packet-1 ounce)
- 3/4 cup water
- 1 small onion diced
- 1 jalapeño seeded and diced
- 16 ounces refried beans
- 15 ounce can Rico's Nacho cheese sauce
- 15 ounces black or pinto beans drained and rinsed
- 3 cup cheddar cheese gratred
- 1 small head iceberg lettuce sliced into shreds
- 3 medium roma tomatoes diced
- sour cream
- salsa
Instructions
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Preheat oven to 375 degrees.
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Crumble cook ground beef with diced onion and jalapeño. Then, stir in taco seasoning, water, and drained and rinsed beans. Turn heat to low to keep warm.
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Press crescent rolls onto a large baking sheet.
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Bake crescent roll for 5 minutes.
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Heat refried beans in the microwave while crescent roll bakes. Stir.
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Remove cresent roll from oven.
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Carefully, spread warmed refried beans onto cresent roll.
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Spread Rico's cheese sauce onto the refried beans.
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Sprinkle beef mixture on top of the cheese sauce.
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Return pan to the oven and bake for 15 to 18 minutes.
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When crust has browned, remove from the oven and top with the grated cheddar cheese.
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Return to the oven to melt the cheese-about 2-3 minutes.
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Remove from oven and top with shredded lettuce and diced tomaotes.
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Serve with salsa and sour cream-enjoy!
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