Ingredients:

  • 16 oz refrigerated crescent roll dough (2 cans)
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 1 lb lean ground beef (90/10 blend)
  • 2 tbsp taco seasoning
  • 0.25 cup water
  • 15 oz refried beans
  • 4 oz cream cheese, softened
  • 0.5 cup sour cream
  • 2 cups shredded Mexican blend cheese
  • 2 cups iceberg lettuce, shredded
  • 1 cup Roma tomatoes, diced and seeded
  • 0.25 cup black olives, sliced
  • 0.5 cup nacho-flavored tortilla chips, crushed

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your large baking sheet with 1 tbsp olive oil and a sprinkle of 0.5 tsp garlic powder. Note: Infusing the oil with garlic powder flavors the bottom of the crust.
  2. Unroll both cans of crescent dough. Press them into the pan, pinching all the seams together until you have one solid, gap free sheet.
  3. Bake the dough for 8 to 10 minutes until just starting to turn a very pale gold. Note: This prevents the soggy middle syndrome later.
  4. While the crust bakes, brown 1 lb ground beef in a skillet over medium high heat until no pink remains and the fat sizzles. Drain any excess liquid.
  5. Add 2 tbsp taco seasoning and 0.25 cup water to the beef. Simmer for 3 minutes until the sauce is thick and coats every crumb.
  6. In a small bowl, whisk together 4 oz softened cream cheese and 0.5 cup sour cream until the mixture is velvety and smooth.
  7. Spread 15 oz refried beans over the warm par baked crust. Follow this with the beef mixture.
  8. Sprinkle 2 cups of Mexican cheese over the beef. Bake for another 8 to 10 minutes until the cheese is bubbling and the crust edges are a deep mahogany.
  9. Remove from the oven. Let it sit for 2 minutes, then top with 2 cups shredded lettuce, 1 cup diced tomatoes, 0.25 cup olives, and 0.5 cup crushed chips.
  10. Use a pizza cutter to slice into 8 large rectangles while you hear the crunch of the crust.