This easy crescent roll taco bake recipe comes together with seasoned ground beef and creamy refried beans in a soft, buttery crescent roll crust. Add your favorite taco toppings for the ultimate easy weeknight meal. Bakes in about 30 minutes!
Why you'll love this recipe
- 5 ingredients: It only requires a few ingredients and bakes in no time.
- Kid friendly: This dish is so easy to make, even kids can help. It's sure to be a family favorite!
- It's dairy free: You would never know this taco pie is free from dairy. No cheese needed.
- Great quick dinner recipe: If you're looking to switch up taco night, this casserole is for you. It's filling, hearty, and fun.
Want more crescent roll recipes? Try air fryer crescent rolls, peach dumplings, or pigs in a blanket next!
Equipment
- Large skillet: Make sure to use a large enough pan to cook the meat in.
- 9-inch casserole dish: I like the look of a round taco bake, but you can use a rectangle 11x7-inch baking dish if needed.
Ingredients
- Ground beef: For zesty taco meat, I recommend using 80/20 ground beef. You can use ground turkey or ground chicken as an alternative.
- Salsa: Keep things simple and use jarred salsa! It tends to be less watery than homemade salsa anyway. You can use a spicy salsa to add heat to this dish.
- Taco seasoning: Use a store bought pre packaged taco seasoning mix or whisk it together yourself.
- Refried beans: This acts as our creamy base that keeps everything in place.
- Crescent roll dough: You can't beat Pillsbury crescent rolls. They're flaky, soft, and buttery. Use the crescent dough sheets or the pull apart rolls.
Taco bake topping ideas
Here are a handful of our favorite toppings:
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Diced red onion
- Guacamole or avocado
- Pico de gallo
- Green chiles
- Taco sauce (mild, medium, or hot!)
- Crushed tortilla chips
- Chopped green onion
- Fresh cilantro
Cooking tips
- If you don't have crescent rolls, substitute with refrigerated pie crust, puff pastry, or biscuits.
- Keep an eye on the taco casserole as it bakes. If the top starts to get too dark before the crescent roll dough is fully cooked, loosely cover the baking dish with foil.
- For a crispier crust, bake just the crescent roll for 3-4 minutes before adding the meat and beans, then continue baking.
- Meal prep and make this taco pie with crescent rolls in advance. Once assembled, cover and store in the fridge until ready to bake later that same day. Bake as directed.
Related recipes
Want more Tex-Mex classics? Here are some of my favorites with bold flavor and simple ingredients.
- Ground beef tacos: Classic and comforting, these soft shell tacos are filled with seasoned ground beef and your favorite toppings.
- Taco salad: A fun twist on taco night, this salad is layered with crisp lettuce, seasoned beef, and a sweet and tangy Catalina dressing.
- Baked beef chimichangas: Oven-baked until golden, these dairy-free chimichangas are packed with flavorful ground beef and wrapped in a warm tortilla.
- Air fryer tacos: Crispy on the outside and full of flavor inside, these air fryer tacos are a quick and easy way to satisfy your taco cravings.
Easy Crescent Roll Taco Bake Recipe
This crescent roll taco bake recipe comes together with seasoned ground beef and creamy refried beans in a soft, buttery crescent roll crust. Add your favorite taco toppings for the ultimate easy weeknight meal.
Equipment
Ingredients
- 1 pound ground beef
- 1 cup jarred salsa
- 1 package (2 tablespoons) taco seasoning
- 1 can (16 ounces) refried beans
- 1 can (8 ounces) refrigerated crescent roll dough
Instructions
- Preheat the oven to 350F. Warm a large skillet over medium heat and add ground beef. Cook until browned, stirring often and crumbling into pieces. Drain the fat from the seasoned ground beef, stir in taco seasoning and salsa. Once combined, remove from heat and set aside.
- Grease a 9-inch round casserole dish or 11x7-inch baking dish with cooking spray. Carefully pull apart the crescent rolls and arrange in the prepared casserole dish. Use your hands to gently press the dough together and form a pie crust. Start by spreading the refried beans on top.
- Top with the seasoned meat. Bake for 25-30 minutes, or until the crust is golden brown and fully cooked. If the top starts to get too dark, cover the baking dish with foil.
- Once cooked, remove from oven, and let cool slightly. Top with your favorite taco toppings and divide into 6 equal portions.
- Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave, air fryer, or oven set to 350F for 20 minutes, or until heated through. To freeze, place in a freezer safe dish or airtight container, and store in the freezer for up to 3 months. Thaw overnight in the fridge.
Nutrition
Calories: 375kcalCarbohydrates: 26gProtein: 17gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 1341mgPotassium: 316mgFiber: 4gSugar: 8gVitamin A: 790IUVitamin C: 3mgCalcium: 39mgIron: 3mg
Did you make this recipe?Leave a comment below and tag @theurbenlife on social!
CB says
Mix the refried beans with a little sour cream. This adds a little creaminess but more importantly make it a lot easier to spread the beans onto the pie crust.
Tammy says
The Taco Bake was very good. I did substitute with ground turkey and added chopped green chilis.
Jenna Urben says
That sounds delicious, I'm going to add chopped green chilis next time!