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+ servings

Crescent Roll Taco Bake

close up overhead shot of a plate of Crescent Roll Taco Bake topped with sour cream and served with tomatoes, lettuce, and avocado
Taco Tuesday just got more creative with this crescent roll taco bake. We love taking all the goodness of tacos and piling them into a tasty pie form.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 10
Calories 600 kcal


  • 2 pounds ground beef
  • 2 packets taco seasoning
  • ½ cup water
  • 3 packages crescent rolls
  • 1 cup sour cream
  • 1 cup salsa
  • 2 cups Mexican cheese


  • Preheat the oven to 400°F.
  • Cook ground beef, drain any grease. Add taco seasoning and water, simmer for two minutes.
  • Spray a 9x13 casserole dish with cooking spray.
  • Add crescents in a single layer along the sides and bottom. Squish together at the seams so there aren’t gaps. Reserve 4 to 6 crescents for the top of the casserole.
  • Mix salsa, sour cream, and cheese into the seasoned ground beef. Once mixed, pour into the casserole dish on top of the crescent rolls.
  • Fold the crescents over and place the remaining crescents on top of the casserole.
  • Bake for 20 minutes.
  • Serve with extra sour cream, salsa, lettuce, and/or your favorite toppings.


Note: You can assemble this recipe the day before and then bake before serving.
Note: Ground beef can be cooked ahead of time and kept in the fridge for up to three days or in the freezer for up to three months. This is a great time saver when you want to whip up this recipe quickly.


Sodium: 967mgCalcium: 197mgVitamin C: 1mgVitamin A: 434IUSugar: 9gFiber: 1gPotassium: 371mgCholesterol: 98mgCalories: 600kcalTrans Fat: 1gMonounsaturated Fat: 13gPolyunsaturated Fat: 6gSaturated Fat: 20gFat: 44gProtein: 24gCarbohydrates: 30gIron: 3mg