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Taco Pizza is a Mexican meets Italian dinner. Pizza dough topped with beans, salsa, beef, cheese, and all the toppings. If you’re looking to switch up your Taco Tuesday, this Taco Pizza is the perfect twist on dinner!
I just came back from a seven day social media break. It. Was. Fabulous. I’m a person who gets major anxiety every time I hear my phone ring or vibrate. I have my phone on Do Not Disturb so that it affects me less.

Here’s what I learned from my social media break:
Multitasking has made my efficiency in doing anything plummet. I go to the gym and scroll on Pinterest. I sit outside the grocery store trying to make a grocery list and next thing I know I’m looking at my sister’s friend’s aunt’s recipe for cookies. When you take it all away, I’m focused. Tasks are done quickly. Workouts are in and out. Done.



450 gr.Of ground beef.
4 medium green onions, I chopped them.
3 C.Of shredded cheddar cheese, I often used a Mexican blend.
2 medium cans.Of Pillsbury crescent rolls.
A small packet.Of taco seasoning mix.
Refried beans, I used a 16-oz can.
1/2 C.Of chopped tomatoes.
1/4 C.Of sliced black olives.



I set the oven’s temperature at 375 degrees.
I browned the ground beef in the pan and rinse it.
As the directions direct, I added the taco seasoning to the browned beef, and I mixed well.
I put unrolled crescent rolls on a rectangular jelly-roll pan or in a rectangular baking sheet.
I pressed the dough into the bottom and sides of a pie plate. And I baked for about 15 minutes.
I cooked the beans for 1 minute and then I scatter them over the crust. I added the cooked beef mixture on the top and I sprinkle the cheese over it, the tomatoes, the black olives, and the green onion.
I baked for around 5 minutes and of course, I always served it hot.

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