Ingredients Jump to Instructions ↓

  1. 2 tubes (8 ounces each ) refrigerated crescent rolls

  2. 1 package (8 ounces) cream cheese, softened

  3. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  4. 1 pound ground beef

  5. 1 envelope taco seasoning

  6. 1 can (2-1/4 ounces) sliced ripe olives, drained

  7. 1 medium tomato, chopped

  8. 3/4 cup shredded cheddar cheese

  9. 3/4 cup shredded part-skim mozzarella cheese

  10. 1 cup shredded lettuce

Instructions Jump to Ingredients ↑

  1. Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 8-10 minutes or until light golden brown; cool on a wire rack. In a small bowl, combine cream cheese and sour cream until blended; spread over crust. Chill 30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate. Yield: 12-16 servings.


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