I’m sharing Taco Pizza Crescent Rolls you can make in under 30 minutes, packed with Tex-Mex ingredients for game day or an easy Tuesday Taco Night dinner.

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I never planned to invent a Pizza Crescent, but that’s what happened the night I had leftover ground beef and a tube of refrigerated crescent roll dough. It’s the kind of accidental brilliance you only get on a busy weeknight, ready in less than 30 minutes and loud with Tex-Mex flavor.

Perfect for game day or a Tuesday taco night, this thing is showy without trying hard and kinda addictive. I love how Taco With Ground Beef turns familiar tastes into something sharable and fun, with crunchy edges and messy, melty goodness that makes everyone reach for another slice.

Ingredients

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Flaky crescent roll dough gives buttery carbs and quick crust, not too healthy though.
80/20 ground beef packs protein and fat, it’s bold and satisfying.
Refried beans add creamy fiber and protein, makes it hearty and filling.
Salsa brings tang and spice, plus vitamin C from fresh tomatoes.
Melty Mexican blend gives savory fat and calcium, balances spicy toppings.
Shredded lettuce adds crunch water and some fiber, keeps it bright.
Sour cream cools heat it’s creamy and tangy, but adds calories.
Cilantro freshens with herb notes, jalapenos add heat and vitamin C.

Ingredient Quantities

2 cans (8 oz each) refrigerated crescent roll dough

1 lb ground beef 80/20

1 packet (1 oz) taco seasoning mix

1/2 cup water

1 can (16 oz) refried beans

1 cup salsa (mild or hot your call)

2 cups shredded Mexican blend cheese

1 cup diced tomato about 2 medium

1/2 cup sliced black olives

1/2 cup chopped green onions

3 cups shredded lettuce iceberg or romaine

1/2 cup sour cream

1/4 cup chopped fresh cilantro

pickled jalapenos to taste optional

taco sauce or extra salsa for drizzling optional

How to Make this

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1. Preheat oven to 375°F and spray a 9×13 pan or line a rimmed baking sheet with parchment. Unroll both cans of crescent roll dough and press the triangles together, sealing seams so you have one even crust that covers the pan; pinch the edges and poke a few holes with a fork so it wont puff too much.

2. Bake the crust 10 to 12 minutes, until light golden. Meanwhile get the toppings ready so everything goes fast.

3. In a skillet over medium-high heat brown the 1 lb ground beef, breaking it up as it cooks; drain most of the grease. Add the 1 oz taco seasoning packet and 1/2 cup water, stir and simmer 2 to 3 minutes until the sauce clings to the meat.

4. Warm the 1 can refried beans in a small saucepan or microwave until soft, then stir in the 1 cup salsa so the mixture is spreadable.

5. When the crust is done, pull it from the oven and spread the refried bean + salsa layer evenly over it. Spoon the seasoned beef on top of that in an even layer.

6. Sprinkle 2 cups shredded Mexican blend cheese over the beef, then return to the oven 5 to 8 minutes more until the cheese is melted and bubbly.

7. Remove the pizza and let it rest 2 to 3 minutes so the toppings dont slide. Meanwhile dice about 2 medium tomatoes for 1 cup, slice 1/2 cup black olives, chop 1/2 cup green onions and 1/4 cup fresh cilantro, and shred 3 cups lettuce.

8. Top the melted pizza with the shredded lettuce, diced tomatoes, sliced olives, green onions and cilantro. Dollop or drizzle 1/2 cup sour cream over the top; if you want a drizzle, thin the sour cream with a teaspoon or two of water or milk so it spreads easier. Add pickled jalapenos and taco sauce or extra salsa if you like.

9. Slice into squares and serve right away for best crunch and flavor. Simple tip: use a sharp pizza cutter and wipe it between cuts for cleaner slices.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×13-inch baking pan or rimmed baking sheet lined with parchment paper
3. Large skillet for browning the beef
4. Small saucepan or microwave-safe bowl to warm the refried beans
5. Cutting board
6. Chef’s knife for dicing tomatoes and chopping cilantro
7. Wooden spoon or heatproof spatula to break up and stir the meat
8. Fork to seal crescent seams and poke holes so it wont puff too much
9. Measuring cups and spoons
10. Pizza cutter or sharp knife for clean slices

FAQ

Q: How long and at what temperature do I bake the crescent roll crust?

A: Preheat oven to 375°F. Unroll the two cans into a single rectangle on a baking sheet, press seams to seal, then prebake 10 to 12 minutes until light golden. After you add toppings you may need another 5 to 8 minutes so cheese melts and edges brown.

Q: Will the crust get soggy from the beans and salsa? Any tricks to keep it crispy?

A: Yes it can if you pile on wet toppings before baking. Spread a thin layer of refried beans, then add meat and cheese and bake. Put fresh stuff like lettuce, tomato, sour cream and cilantro on after baking. Also prebaking the crust helps a lot.

Q: Can I make this vegetarian or use a different meat?

A: Totally. Swap the ground beef for seasoned black beans, pinto beans, or cooked lentils (use the taco seasoning). Ground turkey or chicken works too but drain any excess liquid so the crust wont get soggy.

Q: Can I assemble ahead or freeze the pizza?

A: You can prep the crust and cooked toppings ahead and refrigerate for a day. For freezing, bake the pizza first, cool, then wrap and freeze slices. Reheat in a 350°F oven for best texture. Freezing an unbaked assembled pizza can make the crust soggy when baked later, so avoid that.

Q: How do I reheat leftovers so they dont go limp?

A: Reheat in a 350°F oven or toaster oven for 8 to 12 minutes until warmed through. Microwaving is faster but will make it soft. A quick hit under the broiler can crisp the crust, watch it closely so it doesnt burn.

Q: Any quick swaps for ingredients if I dont have something on the list?

A: Sure. No refried beans use mashed black beans. No salsa use chunky canned tomatoes plus a dash of chili powder. No crescent dough use premade pizza dough or roll out refrigerated biscuit dough into a rectangle. Adjust baking time slightly depending on dough thickness.

Easy Mexican Pizza With Crescent Rolls Recipe Substitutions and Variations

Crescent roll dough: Puff pastry sheet (thaw and roll out to fit pan), store bought pizza dough (thinly stretched), large flour tortillas layered for a thin flat crust, biscuit or Bisquick dough pressed thin for a rustic base
Ground beef 80/20: Ground turkey or chicken (add a tablespoon oil or a bit of pork for fat), lean ground beef 90/10 plus a splash of oil, Mexican chorizo or ground pork for more spice and flavor, plant based crumbles (Beyond/Impossible) for a vegetarian swap
Refried beans: Mashed canned pinto or black beans seasoned with cumin and garlic, whole black beans lightly smashed for more texture, hummus for a creamy but different twist, smooth white bean puree (cannellini) if you want a milder base
Mexican blend cheese: Sharp cheddar or extra sharp cheddar for bite, Monterey Jack or pepper Jack for melty mild/peppery options, crumbled queso fresco plus a little shredded cheddar for tang and melt, dairy free shredded cheese for lactose free diets

Pro Tips

1. Brush the crust edges with a little melted butter or olive oil and sprinkle a pinch of taco seasoning or coarse salt before baking, it makes the crust taste deeper and browner. If you like extra crisp bake a few minutes longer but watch it close so it does not burn.

2. Keep the pizza from getting soggy by draining the cooked beef really well with a slotted spoon, and pat the tomatoes dry with a paper towel or use Roma tomatoes since they hold less water. Also warm the refried beans so they spread easily but keep that layer thin.

3. Split the cheese into two batches, sprinkle about half before the final bake and save the rest to add right after it comes out of the oven, that gives you melty goo and some fresher texture on top. Grating your own cheese melts better than pre shredded stuff.

4. Prep your cold toppings ahead and only add them right before serving so the lettuce stays crunchy. For leftovers reheat in a 350 degree oven or toaster oven on a sheet for a few minutes so the crust crisps back up instead of getting limp in the microwave.

Easy Mexican Pizza With Crescent Rolls Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing Taco Pizza Crescent Rolls you can make in under 30 minutes, packed with Tex-Mex ingredients for game day or an easy Tuesday Taco Night dinner.

Servings

servings

Calories

579

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 9×13-inch baking pan or rimmed baking sheet lined with parchment paper
3. Large skillet for browning the beef
4. Small saucepan or microwave-safe bowl to warm the refried beans
5. Cutting board
6. Chef’s knife for dicing tomatoes and chopping cilantro
7. Wooden spoon or heatproof spatula to break up and stir the meat
8. Fork to seal crescent seams and poke holes so it wont puff too much
9. Measuring cups and spoons
10. Pizza cutter or sharp knife for clean slices

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
1 lb ground beef 80/20
1 packet (1 oz) taco seasoning mix
1/2 cup water
1 can (16 oz) refried beans
1 cup salsa (mild or hot your call)
2 cups shredded Mexican blend cheese
1 cup diced tomato about 2 medium
1/2 cup sliced black olives
1/2 cup chopped green onions
3 cups shredded lettuce iceberg or romaine
1/2 cup sour cream
1/4 cup chopped fresh cilantro
pickled jalapenos to taste optional
taco sauce or extra salsa for drizzling optional

Directions

Preheat oven to 375°F and spray a 9×13 pan or line a rimmed baking sheet with parchment. Unroll both cans of crescent roll dough and press the triangles together, sealing seams so you have one even crust that covers the pan; pinch the edges and poke a few holes with a fork so it wont puff too much.
Bake the crust 10 to 12 minutes, until light golden. Meanwhile get the toppings ready so everything goes fast.
In a skillet over medium-high heat brown the 1 lb ground beef, breaking it up as it cooks; drain most of the grease. Add the 1 oz taco seasoning packet and 1/2 cup water, stir and simmer 2 to 3 minutes until the sauce clings to the meat.
Warm the 1 can refried beans in a small saucepan or microwave until soft, then stir in the 1 cup salsa so the mixture is spreadable.
When the crust is done, pull it from the oven and spread the refried bean + salsa layer evenly over it. Spoon the seasoned beef on top of that in an even layer.
Sprinkle 2 cups shredded Mexican blend cheese over the beef, then return to the oven 5 to 8 minutes more until the cheese is melted and bubbly.
Remove the pizza and let it rest 2 to 3 minutes so the toppings dont slide. Meanwhile dice about 2 medium tomatoes for 1 cup, slice 1/2 cup black olives, chop 1/2 cup green onions and 1/4 cup fresh cilantro, and shred 3 cups lettuce.
Top the melted pizza with the shredded lettuce, diced tomatoes, sliced olives, green onions and cilantro. Dollop or drizzle 1/2 cup sour cream over the top; if you want a drizzle, thin the sour cream with a teaspoon or two of water or milk so it spreads easier. Add pickled jalapenos and taco sauce or extra salsa if you like.
Slice into squares and serve right away for best crunch and flavor. Simple tip: use a sharp pizza cutter and wipe it between cuts for cleaner slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.