A busy out-of-town weekend usually means waking up on Monday morning with no food in the house. Breakfast is leftover cake from a baptism, lunch is microwave popcorn, and supper is whatever I can find in the depths of the freezer. Can anyone else relate? It happens to the best of us.
When I stumble into weeks like these, my meals must incorporate at least one “cheater” step to speed up the process or cut down on the number of necessary ingredients. This mindset hatched my idea for this week’s Crescent Crust Taco Pizza!
Let’s get some easy dinner on the table, Average Chefs!
Crescent Crust Taco Pizza
Serves about 4
Estimated time, start to serve: 30 minutes
Ingredients:
One tube of a Pillsbury Crescent Roll “Sheet”; a regular tube of crescent rolls works too, but you will have to pinch the seams together
One pound of ground beef
One packet of taco seasoning (plus water, according to the packet directions)
One total cup of softened cream cheese, plain Greek yogurt, or sour cream, or use a combination of two or all three; I used half a block of softened cream cheese (4 oz.) mixed with ½ cup of plain Greek yogurt
Favorite Mexican seasoning(s): I used my Trader Joe’s Chili Lime seasoning and Everything but the Elote seasoning; a few dashes of cumin and chili powder will also work
One cup of shredded cheddar or Mexican cheese
Shredded lettuce, about 1 ½ cups or half the bag
Two handfuls of regular Doritos, Taco-flavored Doritos, or plain Fritos, crushed
Other favorite taco toppings, if desired: Diced tomatoes, jalapeños, onions, olives, cilantro, a drizzle of taco sauce or hot sauce, etc.
Instructions:
1. Preheat the oven according to the crescent roll package’s directions. Lay the crescent sheet or rolls (with seams pinched together) flat on a greased baking sheet. Spread out the edges just a little bit so it covers most of the pan.
2. Bake the crescent sheet “crust” for 9-12 minutes or until it is starting to bubble up and turn golden brown. Check on it often while baking so you don’t burn it; however, do not underbake it either!
3. While the oven is preheating or the crust is baking, brown and drain the fat off of the ground beef. Return the beef to the pan and add the packet of taco seasoning. Follow the taco seasoning packet’s instructions for making taco meat (typically you’ll add water and simmer for a few minutes).
4. In a bowl, combine the one total cup of softened cream cheese, plain Greek yogurt, and/or sour cream. Add your Mexican seasonings, even if it is just a few dashes each of cumin and chili powder. Mix the creamy ingredients with the seasonings. You could use a stand mixer or electric hand mixer if you want fewer lumps, but you really won’t notice them.
5. On top of the baked crescent roll sheet, layer the seasoned white sauce, prepared taco meat, shredded cheese, lettuce, crushed chips, and whatever other toppings you’d like. Serve immediately while the crust and meat are still warm and the lettuce and chips are still crisp.
6. Cut the pizza into squares and enjoy! I served our Crescent Crust Taco Pizza with fresh fruit.
Proud of your work? Take a photo of your “Average” creation and tag @the.brass.spoon on Instagram to show off your skills! If you allow me to follow you, I’ll post your story to my story!
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