"Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish." — Pillsbury® Crescents
Watch video tips and tricks
1 (8 ounce) can
Pillsbury® refrigerated crescent dinner rolls
lean (at least 80%) ground beef
Old El Paso® Thick 'n Chunky salsa
Old El Paso® taco seasoning mix (from 1-oz package)
shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired
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.
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.
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
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.
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.
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!
My mom used to make something similar but would make them smaller..more like individual sized..very good!
Kids loved it so that makes it a keeper. I added refried beans before the meat and covered the top with lettuce. It was a little weird putting the crescent roll doughs in the right order to cover the pie pan...so some sides were thicker than others. And i am going to try a pie crust shield next time because I think the bottom could've used at least 20 mins but the sides showing were done by 17. Served with spanish rice, sour cream and hot sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Crescent Taco Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 215
This could be the fastest, easiest chicken Parmesan you’ll ever make.
See how to make a top-rated meatloaf that’s quick and easy.
All your favorite taco fixings in a yummy, cheesy casserole.