This crescent roll taco bake is a quick and cozy dinner that’s ready in just 30 minutes! The zesty taco casserole with crescent rolls features a cheesy beef and corn filling under a golden, buttery crust.
The Whole Family Will Love this Taco Casserole with Crescent Rolls
This casserole is similar to the taco crescent ring that I made for Taste of Home, but it’s even easier to prepare! The meal is mild enough for kids to enjoy, while the adults still get plenty of flavor from the zesty taco seasoning. Best of all, you have protein, veggies, and carbs in one dish…with very little effort! The simple taco casserole is a family-friendly way to simplify weeknight dinners.
This meal is exactly what it sounds like — a taco that’s baked in a casserole dish! You’ve got the meat, the seasoning, the cheese, and a buttery, flaky, crescent roll crust in lieu of a tortilla. Feel free to adapt the ingredients to make it your own, though. You can substitute ground turkey for the beef, use a can of beans instead of corn, and garnish with any toppings that you prefer. Chopped lettuce, fresh herbs, diced avocado, sliced olives, sour cream, and halved cherry tomatoes are all delicious ways to finish it off!
I made this last night, with quadrants for kiddos who won’t eat various combinations of cheese (who doesn’t like cheese?), tomatoes, onions, etc. It was a grand success! I was so excited to get out of my humdrum chicken routine.
– Christine
Ingredient Notes and Tips for Success
- Pillsbury brand crescent dough sheets work best because they’re not perforated, but you can also use regular crescent rolls and just pinch together the seams.
- I like a sweet Vidalia onion, but yellow onion or white onion will also work.
- Any brand of salsa that you prefer will work well! Use a spicy variety to give your dish some extra heat.
- Frozen corn kernels are convenient to have on hand, but fresh corn off the cob or canned corn will also work.
- We like the size of petite diced tomatoes in this dish; however, you can substitute with regular diced tomatoes. Use Rotel diced tomatoes with green chilies for a spicier option.
- Spices like chili powder, cumin, smoked paprika, kosher salt, and ground black pepper come together to make the homemade taco seasoning that flavors the beef filling.
- Grated cheddar cheese or a Mexican blend works well. You can also use Monterey Jack, Pepper Jack, Colby, Colby Jack, or just about any other good melting cheese.
How to Make a Crescent Roll Taco Bake
This easy taco casserole requires just a handful of very simple ingredients that you can keep stashed in your kitchen for last-minute meals! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Cook the ground beef and onion in a large skillet or Dutch oven. Stir salsa, corn, tomatoes, and seasoning into the beef and onion mixture.
- Spoon the meat mixture into a greased 2-quart casserole dish. Sprinkle with cheese.
- Unroll the sheet of crescent roll dough and place it on top of the beef filling. Sprinkle with a little bit more cheese.
- Bake the casserole in a 375°F oven for 15-20 minutes, or until the crust is golden brown and cooked through. Keep a close eye on the casserole as it’s baking. Make sure that the crescent roll dough is cooked through before your pull it out of the oven. If the top starts to get too dark before the dough is fully cooked, just tent the top loosely with foil. Garnish the casserole with your favorite fresh taco toppings for the best flavor and texture. Good options include fresh cilantro or parsley, chopped green onions or minced red onion, chopped lettuce, sour cream, diced avocado, halved cherry tomatoes, and sliced black olives.
Serving Suggestions
Pair the crescent roll taco casserole with a simple green salad dressed in buttermilk dressing, tortilla chips with salsa and this easy guacamole recipe, Mexican rice or Spanish rice, pico de gallo, ranch style beans, refried beans, or seasoned black beans.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crescent Roll Taco Bake
Equipment
- 2-quart casserole dish
Ingredients
- 1 lb. ground beef
- 1 cup diced onion
- 1 ½ cups salsa (about one 16-ounce jar)
- 2 cups frozen corn, thawed
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups shredded cheddar cheese or Mexican blend cheese, divided
- 1 (8 ounce) can refrigerated Crescent Dough Sheet (such as Pillsbury brand)
Instructions
- Preheat oven to 375°F (190°C). Spray a 2-quart (about 11 x 7-inch or 9-inch square) baking dish with nonstick cooking spray. Set aside. In a large skillet over medium heat, cook the beef and onion until the beef is no longer pink (about 6-8 minutes), breaking up the meat with a wooden spoon as you stir. Drain off any excess grease. Stir in the salsa, corn, tomatoes, chili powder, smoked paprika, cumin, salt, and pepper.
- Transfer the beef mixture to the prepared baking dish. Sprinkle with 1 cup of cheese.
- Unroll the sheet of dough (if using crescent rolls, press perforations to seal). Place the dough on top of the meat mixture. Sprinkle the remaining ½ cup of cheese on top. Bake for 15-20 minutes, or until heated through and the crust is golden brown. Keep a close eye on the casserole as it’s baking. Make sure that the crescent roll dough is cooked through before you pull it out of the oven. If the top starts to get too dark before the dough is fully cooked, just tent the top loosely with foil.
- Serve on individual plates and garnish with taco toppings.
Notes
- Garnish the casserole with your favorite fresh taco toppings for the best flavor and texture. Good options include fresh cilantro or parsley, chopped green onions or minced red onion, chopped lettuce, sour cream, diced avocado, halved cherry tomatoes, or sliced black olives.
- For convenience, you can use a packet of taco seasoning rather than the homemade mix of spices.
- If you can’t find Crescent Dough Sheets, you can substitute with a can of regular crescent roll dough. The crescent roll dough is perforated so that you can tear it into individual rolls, so you’ll need to pinch and seal those perforations before using the dough in this recipe.
Nutrition
Preparation and Storage Tips
- Prep ahead: You can cook the filling in advance and keep it covered in the refrigerator for up to 24 hours before adding the crescent roll dough and baking.
- To freeze: Assemble the casserole, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then allow to sit on the counter and come to room temperature for 30 minutes before baking.
- Have leftovers? The cooked casserole will keep in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: Cover the dish loosely with foil to avoid excess browning. Warm in a 300°F oven for about 20 minutes, or just until heated through. You can also reheat individual portions in the microwave.
Recipe Variations
- Swap out the ground beef and use ground turkey or ground chicken instead.
- Rather than corn, use a can of drained, rinsed beans.
- Use a packet of taco seasoning mix rather than the homemade mix of spices.
- If you can’t find Crescent Dough Sheets, you can substitute with a can of regular crescent roll dough. The crescent roll dough is perforated so that you can tear it into individual rolls, so you’ll need to pinch and seal those perforations before using the dough in this recipe.
- For an extra cheesy casserole, feel free to add an extra ½ cup -1 cup of grated cheese into the beef filling.
I used this recipe as a way to use my leftover turkey after thanksgiving! I just substituted chopped turkey for the ground beef. My husband, who never compliments anything I make, actually said that I need to do it again! I call that a WIN!!
– Lynne
More Taco Casserole Recipes
Taco Pie
52 minutes mins
5-Ingredient Taco Casserole
35 minutes mins
Taco Bake with Doritos
45 minutes mins
This recipe was originally published in September, 2016. It was updated in July, 2025.
This definitely looks like my kind of comfort meal! And my husband would love this too. Such a great idea to use crescent rolls in here, and I love how easy this is to make! Pinning to try out later!
Yep, totally man-friendly food! Hope you get to share it with him! 🙂
My husband will LOVE this! i bet i can use the new GF pastry dough for pillsbury, ya think?
Definitely! I didn’t even realize there was a new GF pastry dough. How convenient!
I seriously love all of your easy meal ideas. This is just perfect and sounds so flavorful.
Thanks so much, Jen! Easy is the key word. 🙂
Thanks for sharing! My family would love this meal as we all have busy schedules, this is quick and easy.
Excellent! I’m so glad that you might try it, Mary!
Looks like supper tonight for us with no trip to the store for me?
Hooray! Isn’t that the best?! Love when I realize that I have all of the ingredients on hand for an easy dinner! Enjoy, Shannon!
What an awesome take on a fall classic! I have two huge batches of chili in the freezer I made pre-baby. I might try and see how I can use what I already have to make this yummy dinner. My husband would love it!
Oh, I hope you’ll try it Chrissa! It’s definitely man-friendly food (and you’ll need a lot of that in the coming years with all of those boys you’re raising)! 🙂
I am a sucker for crescent roll anything, and this recipe looks like the perfect way to ring in the newly chilly fall weather – perfect!
Thanks, Kate! I agree — perfectly cozy for this fall weather!
This looks incredible! We don’t have crescent rolls in Australia but I wonder if I could make them from scratch to use in this!
Hi, Kristy! I can’t believe that you don’t have crescent rolls in Australia! Bummer! 🙁
I met you on the Sticky Blogging group. I made this last night, with quadrants for kiddos who won’t eat various combinations of cheese (who doesn’t like cheese?), tomatoes, onions, etc. It was a grand success! I was so excited to get out of my humdrum chicken routine.
Hi, Christine! You’re so sweet to stop by, and I’m thrilled that the dinner was a hit! Thanks so much for letting me know! 🙂
I’m going to have to try and find the crescent sheet. Maybe at the Super WalMart near me. That’s where I finally found frozen puff pastry. I usually go to a smaller Wal Mart which I prefer but they seem short on speciality items. Igg’ve read reviews on other sites which suggest making sure that the filling is very hot before putting the crust on. I guess I could have the skillet mix simmering before I put it in the casserole and put the crust on to bake? would that work? Also how would I check to see if the bottom of the crust is done? I’ve never made anything with a top crust before. Thanks!
Hi, Marion! There’s no bottom crust in this recipe, so you don’t need to worry about that. As long as the filling is warm from the skillet when it goes into the dish, it will be fine by the time the crust is done. Hope you enjoy!
Hi Marion. I’m not sure where you live but I’m in GA and if you’re in the South and have an Ingles grocery store near you, they have the Cresent Roll Sheets there. There are 5 Super Walmarts within a 30 minute drive from me and none of them have the sheets dough. Hope this helps and happy cooking.
No, I meant you say to make sure the that the crescent is done all the way through. How do I make sure of that? I know the top side of the dough will be brown. Sorry for the mix-up! Thanks!
Oh! I suppose you could cut a slit in the top of the crust with a paring knife and just take a look to make sure that it’s cooked through. Otherwise, press with your fingers and make sure that it’s firm. In reality, though, if it’s nice and brown on top, it will likely be done all of the way through, because it’s not too thick. 🙂
I used this recipe as a way to use my leftover turkey after thanksgiving! I just substituted chopped turkey for the ground beef. My husband, who never compliments anything I make, actually said that I need to do it again! I call that a WIN!!
Yay! Definitely a huge compliment! 🙂 Thanks, Lynne.
Excellent recipe. Slight modifications: used frozen southwest veggie mix and taco seasoning mix
Thank you for the feedback, Sue. We’re so glad you enjoyed it!