Prep: 15 Mins Cook: 32 Mins
Taco-seasoned beef makes up the core of this multi-layer pizza/casserole. Sour cream and two kinds of cheese add creaminess and flavor while refrigerated crescent rolls and crushed corn chips provide a crunchy crust. This will become a favorite in your ho

Saucy Beef Taco Pizza


  • 2 lbs. lean ground beef
  • 1 onion, peeled and diced
  • 1 1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium, divided
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 1 can (2.25-oz.) sliced black olives, drained
  • 1 can (8-oz.) refrigerated crescent rolls
  • 1 1/2 cup crushed corn chips, divided
  • 8 ozs. sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced mushrooms
  • 1 avocado, pitted, peeled and chopped
  • 1 tomato, chopped


Preheat oven to 375°F. Grease a 9x13-inch baking dish; set aside.

In a skillet over medium heat, cook ground beef with onion until meat is browned and onion is soft. Pour off any liquid. Add 1 cup of the taco sauce, chiles and olives; mix well.

Roll out crescent rolls and press into baking dish to form a crust. Sprinkle 1 cup of the corn chips evenly over dough. Spread beef mixture evenly over chips and top with sour cream. Cover with Monterey Jack cheese, then cheddar cheese. Sprinkle with remaining corn chips and garnish with mushrooms. Bake until crust is golden, 20 to 25 minutes.

Serve with avocado, tomato and remaining ½ cup taco sauce.

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