Your busiest weeknights just got a little bit easier with this 5-ingredient taco casserole! Thanks to a convenient crescent roll crust, dinner is on the table in about 30 minutes.
This convenient dish has all the flavors of taco night tucked into a warm, cheesy dish with a flaky, buttery crust. It’s the kind of recipe busy families love because it comes together fast, tastes amazing, and keeps everyone at the table happy.
Table of Contents
Before You Get Started
This dish is the perfect cross between a classic taco and a cozy casserole! My boys describe it as a “Mexican Pizza,” which can be piled high with all of your favorite toppings! Here are a few helpful tips to keep in mind before you start cooking:
- A crescent roll dough sheet makes the best crust since it doesn’t have the perforated seams. If you can’t find it, regular crescent rolls will do the trick. Just pinch those seams tightly so the dough stays together.
- Ground beef is classic, but turkey or chicken also work well if that’s what you have on hand.
- A chunky salsa is your best bet. It adds flavor without making the filling too watery.
- Grated cheddar is delicious, but feel free to mix it up with a Mexican blend, Monterey Jack, or Pepper Jack for some extra kick.
- Get your toppings ready ahead of time so everyone can load up their slices just the way they like.
** Tip: If you prefer a thicker crust, bake this in an 11 x 7-inch dish instead of the larger 9 x 13.
Step-by-Step: How to Make Taco Casserole
Step 1: Preheat and Prep the Dish
Start by preheating the oven to 350°F. Lightly spray your baking dish with cooking spray so the crust doesn’t stick.
Step 2: Make the Crust
Unroll the crescent dough sheet and press it evenly into the bottom of the dish. If you’re using rolls instead of the sheet, pinch those seams together. A smooth crust means the filling won’t sneak through while baking.
** Tip: For a heartier bite, go with the smaller 11 x 7-inch dish so the crust is a little thicker.
Step 3: Brown the Beef and Add Seasoning
In a large skillet, cook the ground beef until it’s no longer pink. Drain off any grease, then stir in the taco seasoning along with the water listed on the packet. Let it simmer for a few minutes until the mixture thickens and smells nice and savory.
** Homemade Option: If you’d like to control the salt in your dish, try a homemade taco seasoning for ground beef in lieu of the store-bought seasoning packet.
Step 4: Stir in Salsa and Layer the Filling
Mix in your salsa so the beef has that extra punch of flavor and moisture. Spoon the mixture over the prepared crust, spreading it evenly all the way to the edges. Sprinkle shredded cheese over the beef.
Step 5: Bake
Slide the dish into the oven and bake for about 20 minutes, until the crust is golden and the cheese is bubbly and melted.
Step 6: Slice and Serve
Let the casserole cool slightly before cutting into squares. Set out toppings like shredded lettuce, diced tomatoes, olives, avocado, sour cream, and fresh cilantro so everyone can dress their own plate.
** Serving Suggestion: My boys love turning this into a build-your-own taco bar. Let each person pile on his favorites (or keep it very simple). The casserole is also great with Mexican-inspired sides such as tortilla chips with salsa and this easy guacamole recipe; quick and easy pico de gallo; or a black bean and corn salad.
Variations and Customizations
You can take this base recipe in so many directions:
- Try ground turkey or chicken instead of beef, or even black beans for a vegetarian twist.
- Mix up the cheeses for new flavors.
- Add extra spice with diced jalapeños.
- If you’re looking for something lighter, skip the crescent crust altogether and layer the filling with roasted vegetables.
Preparation and Storage Tips
- Make-Ahead! Make this dinner in advance and just leave it in the refrigerator until you’re ready to bake it later that same day. You can even prepare the taco meat mixture over the weekend and keep it in the fridge for up to 3 days before you need to assemble and bake the casserole.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days.
- This is a great freezer meal because you can freeze the casserole before or after baking. Wrapped tightly, the casserole will keep in the freezer for up to 3 months. When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat individual slices in the microwave, or warm the casserole in a 325°F oven for about 10-15 minutes.
** Tip: Cover the dish loosely with foil when reheating if the cheese starts to brown too quickly.
Frequently Asked Questions
- Can I use regular crescent rolls instead of the sheet? Yes, just pinch the seams together well to make a solid crust.
- My casserole turned out soggy. What went wrong? This usually happens if your salsa is too thin. Stick with chunky salsa and bake until the crust is a deep golden.
- Can I make it vegetarian? Absolutely. Swap the beef for black beans or refried beans.
- How can I keep the cheese from burning? Cover the dish loosely with foil halfway through baking if the cheese starts to brown before the crust is done.
- Can I prepare this ahead of time? Yes. Assemble it earlier in the day, refrigerate, and bake when you’re ready.
Totally delicious! I put avocado, sourcream, diced tomatoes and lettuce on top and it was great! Definitely will go into our rotation!
– Kiki
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!
Taco Casserole
Equipment
- 11 x 7 inch dish
- 9 x 13 inch dish
Ingredients
- 1 (8 ounce) can Pillsbury crescent roll dough sheet
- 1 lb. lean ground beef
- 1 (1 ounce) packet taco seasoning
- ¾ cup salsa
- 1 cup grated cheddar cheese (or sub with a shredded Mexican cheese blend or some Monterey Jack or Pepper Jack)
- Optional toppings: shredded iceberg lettuce, sliced black olives, chopped tomatoes, diced avocado, sour cream, sliced jalapeño, fresh cilantro, and quick pickled red onions
Instructions
- Preheat and prep: Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray (use an 11 x 7-inch dish for a thicker crust). Unroll the crescent roll dough and press it into the bottom of the dish to form the crust. Set aside.
- Cook the beef: Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain off the fat. Stir in the taco seasoning and the water called for on the packet. Bring to a boil, reduce heat to low, and simmer uncovered for 3-4 minutes, stirring often, until thickened.
- Add salsa and layer: Stir in the salsa. Spoon the beef mixture evenly over the crescent roll dough.
- Top with cheese: Sprinkle the grated cheese evenly over the casserole.
- Bake: Bake until the crust is golden brown and cheese is bubbly, about 20 minutes.
- Serve: Let cool slightly, then slice into squares. Serve with desired toppings.
Notes
- Crescent dough: Use a Pillsbury crescent dough sheet for the smoothest crust. If using regular crescent rolls, pinch the perforations together tightly so the crust stays intact.
- Meat options: Ground beef is shown here, but ground turkey or ground chicken work well too. Black beans make a great vegetarian swap.
- Salsa: A thick, chunky salsa works best. Thin or watery salsa can make the filling soggy.
- Dish size: A 9 x 13-inch dish creates a thinner crust; an 11 x 7-inch dish gives you a thicker, heartier base.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
- Freezing: Freeze before or after baking, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Microwave individual slices or warm in a 325°F oven for 10-15 minutes. Cover with foil if the cheese browns too quickly.
Nutrition
Delicious and easy. I used ground turkey and added black beans, drained and rinsed. It was yummy.
– Carol
More Taco Recipes to Try
Easy Taco Soup (Stovetop or Crock Pot)
55 minutes mins
Dorito Taco Salad
27 minutes mins
Taco Pie
52 minutes mins
If you love crescent rolls, don’t miss this crescent roll stromboli, a crescent roll breakfast casserole, and these crescent roll pizza pockets, too!
Originally published in April, 2015, this post was updated in September, 2025.
Wow your recipes look great!! My kids are the same they love Mexican style food!
Thanks, Lara! 🙂 If they love Mexican, then this dish will be a winner in your house, too!
You always have the most delicious looking recipes, pinned!
Susen, thank you!!
You can lighten it up even more by using ground turkey in place of the ground beef and they will never know the difference.
Great idea, Jill! I think I’ll try that next time. 🙂
Hi-Can I sub pie crust for the crescent rolls? Thanks!
Hey, Christy! Yes — I think that would work, but I haven’t actually tried it myself, so I can’t say if the cooking time would be exactly the same or not. The pie crust will also have a very different taste and texture than the crescent rolls — not as thick and puffy. Let me know how it works if you give that a try!
Thanks! Will do!
Hi Blair,
I did make it and it turned out fine. I used 2 pie crust rolls in one glass pyrex dish (9×12). It reminded me of “cheeseburger pie” my dad used to make! Thanks for sharing!
Oh, good! I’m so glad to know that it worked, Christy Ann!
Would you add beans on top of the meat or under? I would love to try with beans
One of our very favorite dinners! 🙂 Yes — if you add the beans, I would either mix them right into the beef mixture OR layer them on top of the beef, then top with cheese. Enjoy!
Can you explain the benefit to draining the beef, (if other than removing excess fat) adding water then simmering more? Thanks so much.
Hi, Ashley! Sure! You want to drain the beef to remove the fat so that you don’t have a greasy casserole. You add the water because the water combines with the taco seasoning packet to create the sauce that coats the meat. Taco seasoning packets have a thickening agent in them, which is why you need that water to thin the sauce. Enjoy!
Thank you! This explains a lot. I used my own taco seasoning I made, so now I understand why I had to drain it afterwards. Delicious recipe!
You’re very welcome. Yes, if you don’t have that thickener in the seasoning mix, you wouldn’t need the extra water. Glad you enjoyed!
Delicious and easy. I used ground turkey and added black beans, drained and rinsed. It was yummy.
Wonderful. That sounds delish, Carol. Thanks for leaving a note!
This was the bomb. I added Picante sauce. It’s what I had. Then we added toppings like lettuce, tomato & green onion. Sour cream and don’t forget Sriracha on mine! Recipe is a definite keeper. Teaching my 14 year old daughter how to cook. We are all big taco fans. We thought this sounded good.
Thank you, Gina! I’m so glad that your family enjoyed it. It’s a perfect one for teaching the kids!
Totally delicious! I put avocado, sourcream, diced tomatoes and lettuce on top and it was great! Definitely will go into our rotation!
Thank you, Kiki!
This is probably one of the easiest and most delicious casseroles one could make. The only changes I make are to use mild pico instead of salsa (we like the texture better) and we add in a can of full-fat refried beans to add bulk to the taco meat. Sometimes if I’m feeling adventurous, I also add in 2-4 packets of Taco Bell mild sauce LOL
Great tips! Thank you! 🙂
Oops my sister got puff pastry can I use that?
Hi, Kristie! I’m not sure how that will work. Puff pastry has a crispy, flaky texture that’s quite different from crescent roll dough. You can certainly give it a try and see if you like it!