Ok, I hate to share this with the world, as only a small group of friends has ever wrapped their taste buds around it. It's a recipe I discovered 15 years ago in some nostalgic 60's magazine. It took me 6 years to perfect it, but it's so simple (and fairly frugal) that making it will be a breeze for the most amateur of cooks.
The original recipe is nothing like my own rendition, and almost all the ingredients have changed. I even changed the name to personalize it and make it my own. I know you will love it, and I'm sure those who have tasted my specialty will inspire you with nothing but ooo's and aaah's of delight.
TACO PIZZA
2 packages of regular original pillsbury crescent rolls
1 package 16 oz. Cheddar Cheese
1 package 16 oz. Mozzarella Cheese
1 Head of Lettuce (shredded)
2-3 Tomatoes (diced)
1 Bag of Tortilla Corn Chips ( No brand yet selected)
1 pound hamburger
1 package Old El Paso Taco Seasoning
1 Bottle Old El Paso taco sauce (mild)
1 Bottle Old El Paso taco sauce (medium)
2 16 oz. tubs of sour cream
1 medium onion diced (if desired)
Brown hamburger in a medium sauce pan until completely cooked (add onion half way through if desired...I love it). Drain grease. Add water and Old El Paso Taco Seasoning per package instructions. Set aside.
Butter or Crisco, a 9" X 11" baking dish. Metal is preferred because glass changes cooking times. Open one Pillsbury crescent roll leaving the other refrigerated. Cover bottom and some of the sides of the greased pan leaving no spaces. Now open second Pillsbury crescent roll completely covering the rest of the sides. Refrigerate remaining dough.
Open corn chips and crumble into small pieces covering bottom of pan, about a quarter inch thick. Place all hamburger next spreading evenly. Next, place one whole 16 oz. Sour Cream over hamburger spreading evenly. Crush another quarter inch of corn chips over sour cream.
At this point you can do several things. I like to put about six or seven tablespoons of my (preferred heat) Old El Paso Taco Sauce evenly over the second layer of crushed corn chips, or some cooked diced onions, or some diced cooked green peppers, or all three. (To start, just try the taco sauce.) Place and mix all of both 16 oz. packages of cheddar and mozzerella evenly over top of dish. Place (or design) remainder of crescent rolls higgilty piggilty over cheese.
Sometimes, I add full corn chips around the edges of the dish, but if it's too tall, it can burn when baking.
Cook in a preheated 350 degree oven for 10 to 15 minutes(maybe longer) until cheese is melted, and crescent roll has risen and browned.
NOTE: Crescent rolls are in the bottom so maybe an extra few minutes might be necessary to omit doughiness. It depends on how many "extras" you add.
Cut in 4 by 4 squares. Serve over a bed of lettuce topped with diced tomatoes and a dollop of sour cream. Of course have your favorite heat taco sauce on the side to dip in!
Serves a hearty 4.
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