This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 50 mins

Easy Crescent Taco Bake

Sponsor

Read Reviews (10)

"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

Ingredients Edit and Save

Watch video tips and tricks

Easy Shake and Bake Chicken

Easy Lasagna II

Easy Pan-Fried Pork Chops

How to Make Tamale Pie

Easy Lasagna I

Easy Homemade Chili

Easy Chicken Parmesan Bake

Easy Meatloaf

Taco Pie

How to Peel, Seed, and Dice Tomatoes

Original recipe makes 6 servings Change Servings

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 pound lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

Check All Add to Shopping List

Directions

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.
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.
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

PREP 25 mins
COOK 25 mins
READY IN 50 mins

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.

ADVERTISE WITH US

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.

—blackvelvet49

See full review »

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.

—KGora

See full review »

15 Ratings

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

—CRAZY4SUSHI

See full review »

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.

—setorres89

See full review »

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.

—jbayer77

See full review »

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!

—kitkat6

See full review »

Apr 14, 2012

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

—kpsra

See full review »

Sep 17, 2012

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.

—Melanie

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Chicken Enchilada Crescent Bake

Zesty Italian Crescent Casserole

Crescent Sloppy Joes

Cheeseburger Crescent Bake

Cordon Bleu Crescent Bake

Beef and Bean Crescent Burritos

Easy Crescent Muffuletta

Barbecue Beef and Potato Turnovers

Chicken Crescent Calzones

Crescent Chicken Potpie

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.

Nutritional Information

Easy Crescent Taco Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 396
Calories from Fat: 215

% Daily Value *
Total Fat 23.9g 37 %
Saturated Fat 10.4g 52 %
Cholesterol 71mg 24 %
Sodium 962mg 38 %
** Potassium 189mg 5 %
Total Carbohydrates 20.5g 7 %
Dietary Fiber 0.1g < 1 %
Protein 22.9g 46 %
Sugars 4g
** Vitamin A 5 %
** Vitamin C 2 %
** Calcium 18 %
** Iron 15 %
** Thiamin 5 %
** Niacin 52 %
** Vitamin B6 10 %
** Magnesium 6 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.