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Pillsbury Crescent Roll Taco Bake with toppings served in a casserole dish

Pillsbury Crescent Roll Taco Bake

A quick and easy dish that combines the fun of tacos with the flakiness of crescent rolls, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Pillsbury refrigerated crescent dinner rolls 8 ounce can
  • 1 pound lean (at least 80%) ground beef
  • 3/4 cup Old El Paso Thick 'n Chunky salsa
  • 2 tablespoons Old El Paso taco seasoning mix
  • 1 cup shredded Cheddar cheese
  • Shredded lettuce as desired

Method
 

Preparation
  1. Preheat your oven according to the crescent roll package instructions.
  2. In a skillet, cook the ground beef over medium heat until browned. Drain the fat.
  3. Stir in the salsa and taco seasoning, cooking for an additional minute.
  4. Unroll the crescent rolls and lay them out in a baking dish, pressing the seams to seal.
  5. Spoon the beef mixture over the crescent rolls, then top with shredded Cheddar cheese.
Baking
  1. Bake according to the crescent roll package instructions until the dough is golden brown.
  2. Once out of the oven, top with shredded lettuce as desired.
Serving
  1. Serve warm and enjoy! This dish is best served warm right out of the oven.
  2. Cut it into squares and serve with sour cream, guacamole, or additional salsa.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. You can use ground turkey or chicken instead of beef, add onions and bell peppers for flavor, or use hot salsa for spiciness. To make it vegetarian, substitute ground beef with cooked beans or lentils, and add veggies like corn or zucchini.