Pillsbury Crescent Roll Taco Bake

Why You’ll Love This Recipe

I love this taco bake because it’s incredibly easy and uses just a handful of ingredients. The crescent dough bakes into a buttery, tender crust that holds everything together, and the beef filling is packed with flavor thanks to the taco seasoning and salsa. It’s the kind of recipe that feels like comfort food but takes barely any time to prep. Plus, it’s always a hit with both adults and kids.

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 (80% lean or more)

• 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

1. I preheat the oven to 375°F. Then I unroll the crescent roll dough and separate it into 8 triangles. I press them into the bottom and up the sides of a 9-inch square pan or a 10-inch pie plate to form the crust.

2. In a 10-inch skillet over medium heat, I cook the ground beef for about 8 to 10 minutes, breaking it up as it browns. Once it’s cooked through, I drain the excess fat.

3. I stir in the salsa and taco seasoning, then let it simmer for about 5 minutes so the flavors can blend and thicken.

4. I spoon the beef mixture evenly over the crescent roll crust and sprinkle the Cheddar cheese on top.

5. I bake the casserole for 20 to 25 minutes, until the crust is a deep golden brown and the cheese is fully melted.

6. After baking, I let it rest for a few minutes before topping it with shredded lettuce and diced tomatoes. Then I slice and serve it while it’s still warm.

Servings and Timing

This recipe yields 6 servings (1 baked casserole).
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Add beans: I’ve mixed in black beans or refried beans for more texture and protein.

• Use ground turkey: When I want something a little lighter, I swap the beef for ground turkey or chicken.

• Spicy version: I stir in chopped jalapeños or use spicy salsa for a kick.

• Creamy layer: A few spoonfuls of sour cream or cream cheese mixed into the beef adds richness.

• Taco toppings bar: I let everyone top their slice with extras like avocado, sour cream, green onions, or hot sauce.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat slices in the oven at 350°F for about 10 minutes or in the microwave for 1–2 minutes.

While the fresh crescent crust is best eaten the day it’s baked, I’ve frozen leftovers before with decent results. I just wrap individual slices tightly and freeze for up to 1 month, then reheat directly from frozen in the oven.

FAQs

Can I use homemade taco seasoning?

Yes, I often mix my own taco seasoning with chili powder, cumin, paprika, garlic powder, and onion powder. It’s just as flavorful and easy to adjust to my taste.

What kind of salsa works best?

I use thick and chunky salsa so the filling doesn’t get too watery. Medium or mild works depending on the crowd, but I’ve used hot when I want extra spice.

Can I make this ahead of time?

I prep the filling and the crust separately, then assemble and bake right before serving. I don’t recommend baking it ahead and reheating, as the crust can soften.

Do I need to pre-bake the crust?

Nope. The crescent dough bakes perfectly with the filling in place. I just make sure to press it evenly into the pan so it cooks through.

Can I double the recipe?

Yes, I’ve doubled it in a 9×13-inch baking dish using two cans of crescent dough and doubling all other ingredients. It works great for feeding a bigger group.

Conclusion

This Pillsbury crescent roll taco bake is a fun, flavorful twist on taco night that I can whip up with minimal effort. The golden crust, melty cheese, and zesty beef make it a dish I come back to again and again. It’s crowd-pleasing, easy to customize, and perfect for busy nights when I want dinner on the table fast.

Pillsbury Crescent Roll Taco Bake

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• Author: Mia
• Total Time: 40 minutes
• Yield: 6 servings (1 baked casserole)

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Description

This easy taco bake features a golden crescent roll crust filled with seasoned beef, melty cheddar, and salsa—topped with fresh lettuce and tomato for a perfect family dinner.

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Ingredients

→ Main Components:

1 can (8 oz) refrigerated crescent dinner rolls

1 pound lean ground beef (80% lean or higher)

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

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Instructions

Preheat oven to 375°F (190°C).

Unroll crescent dough and separate into 8 triangles. Press them into a 9-inch square pan or 10-inch pie plate, covering the bottom and sides to form a crust.

In a 10-inch skillet over medium heat, cook ground beef for 8–10 minutes until fully browned. Drain excess fat.

Stir in salsa and taco seasoning. Simmer for 5 minutes to blend flavors.

Spread seasoned beef mixture evenly over crescent crust. Sprinkle Cheddar cheese on top.

Bake uncovered for 20–25 minutes, or until crust is golden brown and cheese is melted.

Remove from oven and top with shredded lettuce and diced tomato.

Let rest for a few minutes before slicing and serving warm.

Notes

Resting helps the bake set before slicing.

Customize toppings with sour cream, olives, or jalapeños if desired.

Can be doubled and baked in a 9×13 pan for a crowd.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dishes
• Method: Baking
• Cuisine: American / Tex-Mex inspired