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Ingredients
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 medium tomato, chopped
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1 cup shredded lettuce
Directions
- 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 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.
- Meanwhile, in a skillet, brown beef; 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.
