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Taco Crescent Bake

60-MinutesBakedBeefCheesyCreamyCrunchyDinnerHeartyHotOvenPotluckSaltySavoryStove-Top
Time :50 minutes
Yield :8 servings
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The Scoop

Crunchy, cheesy, saucy, and wrapped in buttery crescent dough: this is basically what happens when taco night decides to become a casserole.
Seasoned beef gets layered with sour cream, cheddar, and crushed corn chips, then baked until bubbling and golden.
It’s fast, forgiving, and exactly the sort of dinner that disappears before anyone remembers to put out plates.
Hack it:
Switch the protein: Ground turkey, chicken, pork, or plant-based mince all work beautifully here.
Make it extra cheesy: Add Monterey Jack, Pepper Jack, or a little Mexican cheese blend alongside the cheddar.
Sneak in vegetables: Sauté diced bell peppers, corn, zucchini, or black beans with the beef for an easy upgrade.
Make it breakfast: Swap the beef for breakfast sausage and add scrambled eggs to the filling. Finish with extra cheese and salsa.
Go fully loaded: Serve it with avocado, pico de gallo, shredded lettuce, pickled jalapeños, cilantro, and lime so everyone can build their own perfect bite.
Leftovers:
Taco Bake Quesadillas: Spoon the leftover filling between tortillas with extra cheese and pan-fry until crisp and golden.
Loaded Taco Bowls: Break the bake into pieces and serve over rice with black beans, avocado, corn, salsa, and a squeeze of lime.
Taco Breakfast Skillet: Warm the leftovers in a skillet, crack a couple of eggs over the top, cover, and cook until the eggs are set.
Crunchy Taco Salad: Chop the leftovers and pile them over shredded lettuce with tomatoes, avocado, corn, and a creamy lime dressing.
Stuffed Peppers: Spoon the leftover beef mixture into halved bell peppers, top with cheese, and bake until the peppers are tender.

Ingredients

For the bake:

  • 1 (8-ounce) tube of refrigerated crescent rolls
  • 2 cups corn chips, crushed, divided
  • 1 1/2 pounds ground beef
  • 1 (15-ounce) can tomato sauce
  • 1 (1-ounce) envelope taco seasoning
  • 1 cup sour cream
  • 1 cup cheddar cheese, shredded

Optional, for serving:

  • avocado, to taste, cubed
  • tomatoes, to taste, chopped
  • lettuce, to taste, shredded
  • cilantro, to taste, chopped

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking dish.
  • Unroll the crescent dough into a rectangle.
  • Press the dough rectangle into the bottom and up 1-inch along the sides of the prepared baking dish.
  • Seal the seams and perforations of the dough rectangle.
  • Sprinkle the dough with 1 cup of the crushed chips.
  • In a large skillet, cook the beef over medium heat, while crumbling until it is no longer pink, about 6-8 minutes.
  • Drain the fat from the skillet.
  • Add the tomato sauce and the taco seasoning and stir to combine.
  • Bring the beef mixture to a boil.
  • Reduce the heat to low.
  • Simmer, uncovered, for 5 minutes.
  • Spoon the beef mixture over the crushed chips in the baking dish.
  • Top the beef mixture with the sour cream, the cheddar cheese, and the remaining crushed chips.
  • Bake, uncovered, until the crust is lightly browned, about 25-30 minutes.
  • Serve with your favorite toppings.
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