Ingredients:

  • 16 oz refrigerated crescent roll dough (2 cans, 8 oz each)
  • 1 tbsp unsalted butter, melted
  • 0.5 tsp garlic powder
  • 1 lb 90/10 lean ground beef
  • 1 oz taco seasoning (1 packet)
  • 0.25 cup water
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1.5 cups shredded sharp cheddar cheese
  • 2 cups iceberg lettuce, shredded
  • 0.5 cup Roma tomatoes, diced
  • 0.25 cup black olives, sliced

Instructions:

  1. Preheat oven to 375°F (190°C). Unroll crescent roll dough onto a 13x18 inch rimmed baking sheet, stretching to the edges and pinching all seams together to form a single sheet.
  2. Brush the dough with melted butter and sprinkle with garlic powder. Bake for 8–10 minutes until the crust is a light golden brown. Remove from oven and let cool slightly.
  3. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat (approx. 25% fat loss accounted for). Stir in the taco seasoning and water; simmer for 3-5 minutes until the liquid is absorbed.
  4. In a medium mixing bowl, blend the softened cream cheese and sour cream until smooth. (Optional: mix in a portion of taco seasoning for extra flavor).
  5. Spread the cream cheese mixture evenly over the par-baked crust using an offset spatula to create a moisture barrier.
  6. Layer the seasoned ground beef over the cream cheese, followed by shredded cheddar cheese, lettuce, diced tomatoes, and sliced olives. Slice into 16 rectangles and serve immediately.