Pillsbury Crescent Roll Taco Bake 😅🌮
Cheesy, Cozy & Weeknight-Easy
If taco night and comfort food had a baby, this Pillsbury Crescent Roll Taco Bake would be it. Flaky crescent rolls form a buttery crust, filled with seasoned ground beef, chunky salsa, and melty cheddar cheese—all baked into one cozy, scoopable casserole that disappears fast.
This recipe is perfect for busy weeknights, potlucks, or anytime you want tacos without all the assembly.
📝 Ingredients
(Serves 6–8)
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1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
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1 pound lean ground beef (80% or leaner)
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¾ cup Old El Paso Thick ’n Chunky salsa
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2 tablespoons Old El Paso taco seasoning mix
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1 cup shredded Cheddar cheese
Optional Toppings:
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Shredded lettuce
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Diced tomatoes
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Sour cream
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Sliced black olives
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Jalapeños
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Green onions
👩🍳 Directions
1. Preheat & Prep
Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or square baking dish.
2. Cook the Beef
In a skillet over medium heat, cook ground beef until browned. Drain excess grease. Stir in taco seasoning and salsa. Simmer for 2–3 minutes, then remove from heat.
3. Form the Crescent Crust
Unroll crescent dough and separate into triangles. Arrange them in the baking dish with points facing inward, slightly overlapping to form a crust. Press seams together gently.
4. Fill & Top
Spoon the beef mixture evenly over the crescent crust. Sprinkle shredded Cheddar cheese evenly on top.