This Crescent Roll Taco Bake is a genius twist on classic tacos. Instead of taco shells, buttery crescent roll dough is used as the crust, filled with seasoned beef, cheese, and all your favorite taco toppings. It’s easy to make, kid-approved, and perfect for busy weeknights or casual get-togethers.
Ingredients (Serves 6–8)
- 2 cans (8 oz each) refrigerated Pillsbury Crescent Rolls
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning mix
- ½ cup water
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or Mexican blend)
- ½ cup salsa
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup sliced black olives (optional)
- Fresh cilantro or green onions (optional garnish)
Instructions
- Cook beef filling: In a skillet, cook ground beef over medium heat until browned. Drain fat. Stir in taco seasoning and water. Simmer 5 minutes until thickened.
- Prepare crust: Preheat oven to 375°F (190°C). Unroll crescent rolls and press them into a greased 9×13-inch baking dish, sealing seams to form a crust.
- Bake crust: Bake crescent roll crust for 8–10 minutes until lightly golden.
- Assemble taco bake: Spread cooked beef evenly over crust. Top with sour cream, salsa, and shredded cheese.
- Bake again: Return to oven for 15 minutes, or until cheese is melted and bubbly.
- Add toppings & serve: Once out of the oven, add tomatoes, lettuce, olives, and any other taco toppings you like. Slice into squares and serve warm.
Tips & Variations
- Add a layer of refried beans under the beef for extra flavor.
- Use pepper jack cheese for a spicier version.
- Make it a taco ring: wrap crescent rolls in a circle on a baking sheet, add filling, fold, and bake.
- Perfect for meal prep — reheat leftovers in the oven for a quick lunch.
Enjoy !!
