Easy Crescent Taco Bake

Easy Crescent Taco Bake

17

"Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish."

Ingredients

50 m {{adjustedServings}} servings 396 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Footnotes

  • A 4.5-oz can of Old El Paso(R) chopped green chiles can be added to the meat mixture.
  • Serve with additional salsa, sour cream and avocado slices.
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Reviews

17
  1. 25 Ratings

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This is an excellent recipe from Pillsbury. This was amazingly easy and so good. We love sour cream, so we had that with it. I would just caution to watch the baking time. Cresent rolls generall...

Excellent! I added some beans at the bottom which was a great addition. And it only took about 17 minutes to bake instead of 25.

My family loved this. I didn't like the bottom crust. I was worried it would be soggy so I used drained tomatoes instead of salsa. And I added a can of green chilies. I am glad I added a can of ...