Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1 package (8 ounces) cream cheese, softened1 cup sour cream1 pound ground beef1 envelope taco seasoning1 can (2-1/4 ounces) sliced ripe olives, drained1 medium tomato, chopped3/4 cup shredded cheddar cheese3/4 cup shredded part-skim mozzarella cheese1 cup shredded lettuce
Preparation
Unroll crescent roll dough and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 8-10 minutes or until light golden brown; cool on a wire rack.
In a small bowl, combine cream cheese and sour cream until blended; spread over crust. Chill 30 minutes.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; 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.
