Easy Crescent Taco Bake Recipe - Allrecipes.com
Easy Crescent Taco Bake Recipe
  • READY IN 50 mins

Easy Crescent Taco Bake

Recipe by  

"Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
Kitchen-Friendly View

Footnotes

  • A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture.
  • Serve with additional salsa, sour cream and avocado slices.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2011

This is an excellent recipe from Pillsbury. This was amazingly easy and so good. We love sour cream, so we had that with it. I would just caution to watch the baking time. Cresent rolls generally don't need that long to back. My crust was golden brown after 17 minutes, so keep an eye on it after it's been in the oven for 15 minutes and use your best judgement.

 
Most Helpful Critical Review
Oct 19, 2012

I would recommend using the crescent sheets instead of the crescent rolls so you don't have to worry about pinching seams together to form the crust. I made the recipe as stated but substituted taco sauce for the salsa (picky husband). This recipe was just ok. I would prefer to use flour tortillas or just made regular tacos because they would be faster and easier. The crescent crust didn't wow us - plus it tends to be too much on the sweet side for savory dishes. Watch it carefully once in the oven - mine got a little too brown so I think the time may vary according to your oven. I don't think I would make this one again.

 

20 Ratings

Jan 13, 2012

Excellent! I added some beans at the bottom which was a great addition. And it only took about 17 minutes to bake instead of 25.

 
Jan 12, 2012

My family loved this. I didn't like the bottom crust. I was worried it would be soggy so I used drained tomatoes instead of salsa. And I added a can of green chilies. I am glad I added a can of beans because it would have turned out to be a wimpy pie. The beans helped to give it some body. Some corn would be good too. This was super easy to throw together. I used reduced fat cresent rolls ground turkey

 
Oct 30, 2011

This was a hit with my wife and 2 year old son. I also cut up some tortilla wraps and fried them to make homemade chips, and those were a hit as well.

 
Feb 22, 2012

This is GREAT!! Delisious and easy!! I have been making this for a while now. And I've always followed the recipe to a Tee. It's my dad's favorite. But I thought it was a little sogy maybe because of the salsa. Therefore I tried draining a can of diced tomatoes and a can of green chilies in place of the salsa. It turned out to dry and with the tomatoes on top it was a bit over kill. I will use the salsa from now on. But I might try some corn or pinto beans! Yum!

 
Jun 02, 2012

Easy week day dinner. A big hit in my house.

 
Apr 14, 2012

My mom used to make something similar but would make them smaller..more like individual sized..very good!

 

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Nutrition

  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 962 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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