Taco Pizza

I saw a fellow blogger post a picture of a Taco Ring, and it looked really good!  I actually planned on making it last night but had no meat! :)  I braved the Snowpocolypse today to drive to Kroger, and stocked up on enough meat to get us to Ash Wednesday.  We go meat free for Lent, so we have to get our protein in now!  I modified the recipe I found on Pampered Chef to be a pizza, and it came out great!  We sliced the pizza with the pizza cutter and added out toppings on top.  We had sour cream, salsa, black olives and shredded cheese, but next time we are adding lettuce and tomato to the mix!  I plan on making this for the Super Bowl, so if you are interested come on over!  Let me know how this recipe turns out for you, and what you add to your taco pizza!

Here's to full bellies!

Vanessa

Taco Pizza

2 cans of cresent rolls

1 lb. browned and drained ground beef (turkey would work great as well)

1 can of drained pinto beans

1 package of taco seasoning

1/2 cup of water

1/2 cup of shredded cheese

Toppings of your choice

1. Preheat the oven to 375F.
2. On a parchment lined cookie sheet, arrange the crescent rolls in a ring, overlapping the wide ends of the crescent roll.  Crescent roll points should be laid out with about 1" in between ends of points.  Center of ring circle will be lumpy with ends of crescent rolls, so flatten them out to form a bottom crust.
3. Mix cooked ground beef, water, taco seasoning and beans together.  Pour meat and beans mixture into center of crescent rolls. 
4. Sprinkle on 1/2 cup of cheese on top of meat and beans mixture.  Bring points of crescent rolls towards center of the pizza.
5. Bake for 20-25 minutes until rolls are browned.  Add toppings of choice and serve!

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