Crescent Roll Taco Pizza

recipe-entreeLast night’s dinner was an oh-no-I-haven’t-been-shopping-what-do-we-have-in-the-house kind of night. A quick search of the cabinets found canned black beans and crushed tomatoes, while a fridge search yielded canned crescent rolls, ground beef, and cheese. Voila! Crescent roll taco pizza. This dish literally came together in less than 30 minutes and was eaten in probably half that time. Score one for pantry cooking!

 

Ingredients

2 cans crescent rolls

1 lb lean ground beef

1 15 oz can black beans

1 14.5 oz can crushed tomatoes

2 t taco seasoning

½ t onion powder

½ t salt

¼ t pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Sliced green onions

Fresh tomatoes, diced

Sour cream

 

Directions

Preheat oven to 375º. Unroll crescent rolls into large rectangles and place on ungreased 11×17” jelly roll pan or cookie sheet. Press seams together; press dough over bottom of pan and slightly up sides to form a crust. Bake for 10-12 minutes until just beginning to brown. Remove from oven and set aside.

Rinse and drain black beans, place in a bowl, and mash.

In a large skillet, brown ground beef (if there is a lot of grease, drain most of it off.) Mix in mashed beans, crushed tomatoes, taco seasoning, onion powder, salt, and pepper. Cook until warmed through then spread over baked crescent roll dough. Sprinkle cheeses and green onions over meat mixture.

Reduce oven temperature to 350º. Place pan in oven and bake 5 minutes, until cheese is melted. Remove from oven, cut into squares, and serve. Top with fresh tomatoes and sour cream, if desired.

Source: Tricia Swann