I love this taco bake because it combines my favorite Tex-Mex flavors with the buttery, crisp layers of crescent dough. It’s quick to prep, customizable with toppings, and makes the perfect weeknight dinner when I want something fun and filling without a ton of cleanup. It also doubles as a great potluck or party dish—everyone loves it, and there are rarely any leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Components
1 can (8 oz) refrigerated crescent dinner rolls
1 pound lean ground beef (at least 80% lean)
¾ cup thick and chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Garnishes
Shredded lettuce (to taste)
Diced tomato (to taste)
Directions
I preheat the oven to 375°F. I unroll the crescent dough and separate it into 8 triangles. I arrange the dough in an ungreased 9-inch square pan or 10-inch pie plate, pressing it over the bottom and up the sides to form a crust.
In a skillet over medium heat, I cook the ground beef for 8–10 minutes until browned, breaking it up as it cooks. Then I drain any excess fat.
I stir in the salsa and taco seasoning mix, letting it simmer for 5 minutes so the flavors blend well.
I spoon the seasoned beef mixture into the prepared crescent roll crust and spread it evenly.
I sprinkle the shredded Cheddar cheese over the top.
I bake the taco bake in the oven for 20–25 minutes, until the crust is deep golden brown and the cheese is melted and bubbly.
Once baked, I remove it from the oven and let it rest for a few minutes before topping with shredded lettuce and diced tomato. Then I slice and serve it warm.
Servings and Timing
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Spicy Kick: I mix in chopped jalapeños or use a spicy salsa for extra heat.
Veggie Boost: I add sautéed bell peppers or corn to the beef mixture for added texture and color.
Creamy Twist: A layer of sour cream or guacamole makes a great addition before adding the lettuce and tomato.
Chicken Option: I use shredded rotisserie chicken instead of beef for a lighter version.
Mexican Cheese Blend: I sometimes swap the Cheddar for a Mexican blend to mix up the flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F for about 10 minutes or in the microwave for 1–2 minutes. I add the lettuce and tomato topping fresh after reheating for best texture.
FAQs
Can I make this ahead of time?
Yes, I assemble the bake up to a day in advance without the toppings, refrigerate it, then bake just before serving.
Can I use crescent dough sheets instead?
Absolutely. Crescent dough sheets work just as well and make it easier to press into the pan without seams.
Can I freeze this taco bake?
Yes, I freeze it after baking (without the fresh toppings). Once cooled, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge and reheat in the oven.
What type of salsa should I use?
I go for thick and chunky salsa to avoid making the filling too watery. Mild, medium, or hot all work—whatever I’m in the mood for.
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute. I season it the same way and cook it just like the beef.
Conclusion
This Pillsbury Crescent Roll Taco Bake is a quick and satisfying way to serve up taco flavors in a fun and comforting form. I love how easy it is to throw together and how well it satisfies a crowd. With a flaky crust, flavorful beef, melty cheese, and fresh toppings, this bake always earns a spot on my weekly dinner rotation.
