Quick Crescent Taco Pie

Quick Crescent Taco Pie

Christine L. 0

"A quick meal the kids will love! Serve it in wedges topped with shredded lettuce and avocado slices. Delicious! Ground chuck is recommended for this recipe."

Ingredients {{adjustedServings}} servings 521 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large fry pan, brown the ground chuck. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
  2. Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
  3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.
Tips & Tricks
Restaurant-Style Taco Meat Seasoning

Tastes just like a popular restaurant’s seasoning mix for beef tacos.

Taco Soup II

A flavorful taco soup with ground beef, taco seasoning, beans, and green chiles.

Rate recipe

Your rating


Reviews 115

  1. 153 Ratings


My sons and husband enjoyed this recipe a lot!! My "few changes" were - I added 2 tsp of Minced Onion (dried spice) and 2 tsp hot sauce while I was browning the hamburger. I stirred in 4 oz (1/2c) sour cream into the hamburger after it was drained, instead of doing a layer and I used less too (can't even taste it, just added moisture). I also folded in an extra 8 oz of shredded mexican blend cheese with the hamburger. (Extra cheese, in addition to the recommended layer) Crushed doritos as others recommended,on both the bottom and the top. I skipped the olives and served those alond with chunky salsa, shredded lettuce, and the remainder of the sour cream I had bought! Enjoy!!


My family really enjoyed this recipe. I used an 8X8 Pyrex dish instead of a pie plate; 1 ½ LB ground beef and two packs of taco seasoning. After making the recipe a couple of times, I found this amount fits best in that size dish. I also recommend reducing the amount of water used with the taco seasoning; it may be to “soupy” for this dish (the seasoning packet I use calls for ¾ cup water for each pound of ground beef, I use ½ cup per pound). If you are planning to have leftovers, I recommend that you not add the Tortilla chips the whole dish, as they tend to get soggy at re-warming.


I improvised pretty heavily with this recipe as I didn't have some of the ingredients on hand. First off, I used the "Morningstar Grillers" ground meat-like product and mixed in a few spices (cumin, garlic powder, red pepper flakes, salt/pepper). Since the grillers are a bit dry I was adding a little water here and there just to keep it from sticking. I then found some leftover refried beans in the refrigerator and mixed those in with the "meat" while it was cooking. This gave it a nice consistency. I also did not have any tortilla chips, so I substituted black beans. I minced two cloves of garlic, sauteed them in ~one tsp of safflower oil and then added a partially drained can of black beans to the skillet. I cooked those until about half of the bean liquid had cooked off. From bottom to top, I layered the meal: crescent roll(I used the reduced fat too), black bean mixture, "meat", cheese. I baked for 25-30 minutes. I was very pleased with how it turned out. Some improvements to my adjustments would include (which is why I gave it 4 *'s): sour cream, diced tomatoes (to top or added into the bean or meat mixture), avacado...ie something cool. I'm sure this method takes down the calorie count pretty significantly...but the taste is certainly there. If you like beans (which I do), you will like this modification.