Crescent Taco Bake

This post may contain affiliate links. See our Privacy Policy for details.

Layers of seasoned beef, melty cheddar, and flaky crescent rolls make this Crescent Taco Bake a delicious twist on taco night. It’s a warm, cheesy dish that’s simple to make and fun to eat. With only 5 simple ingredients, this 30 minute meal will be your go-to easy Mexican recipe.

Taco night is a family favorite but sometimes I want to mix things up without losing that taco flavor I love, that’s when I try taco-inspired recipes like my taco soup, taco pasta salad, or today’s super easy crescent taco bake. This simple dinner recipe gives me all the flavors I crave, made even better with a base of flaky crescent rolls and tons of ooey-gooey cheese on top!

It’s super simple and always gets a “wow” around my table. I promise, it’s a recipe you’ll find yourself making over and over.

Why I love this recipe

The crescent roll crust is buttery and soft, and the beef filling has just the right kick from the taco seasoning and salsa. And of course all that melty cheese on top. The best part is I can top it with all my favorite taco fixings!

Ingredients

Most of these are pantry staples you probably already have on hand, making this taco casserole a breeze to whip up!

• ground beef – you can also use ground pork, ground turkey, or ground chicken
• taco seasoning – storebought or homemade
• salsa – your favorite
• crescent roll dough – in the refrigerated section of the grocery store, usually near the dairy
• cheddar cheese – use freshly shredded for better melting
• taco toppings (optional) – shredded lettuce, sour cream, chopped green onions, jalapeño slices, fresh cilantro, sliced black olives, avocado, pico de gallo or guacamole are all great options

Step by step

1. Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, stir together the cooked ground beef, taco seasoning, and salsa. Let it cook for 3-4 minutes.
3. Unroll the crescent dough and press it into the bottom of the prepared dish, making sure to seal the seams and stretch it to the edges.

1. Spread the beef mixture evenly over the crescent dough. Then, sprinkle shredded cheese on top.
2. Bake for 20-25 minutes, or until the crescent edges are golden and cooked through.
3. Slice into squares and serve with your favorite taco toppings.

Variations

I’ve made this easy weeknight dinner with turkey and even rotisserie chicken. It all works. Sometimes I stir in black beans, diced bell pepeprs, diced onions, diced tomatoes and chiles (rotel) or frozen corn for more flavor. If you like it hot, green chilies or jalapeños do the trick. Using a different cheese, such as a pepper jack or a Mexican blend can chenge up the flavor too.

Storage

Storing leftovers is easy. Wrap the dish or transfer the slices to an airtight container container with a lid. Keep it in the refrigerator for up to 3 days. I prefer reheating it in the oven to keep the texture just right, but the microwave’s great for speed.

This taco casserole freezes well! After baking allow it to cool to room temperature, then wrap tightly with plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat in the oven or microwave.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!