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. It’s the kind of recipe busy families love because it comes together fast, tastes amazing, and keeps everyone at the table happy.
If you love easy taco-inspired dinners, you’ll also want to try my taco pie or this dump-and-bake chicken taco casserole. For something a little different, my taco pasta casserole is another family favorite.
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 before you start:
- Use a crescent dough sheet for the best crust. It doesn’t have perforated seams, so the filling won’t sneak through. If you can only find regular crescent rolls, pinch those seams together tightly.
- Choose a chunky salsa. A thick, chunky style adds flavor without making the filling watery. Too much liquid is the main cause of a soggy casserole.
- Want a thicker crust? Bake this in an 11 x 7-inch dish instead of the larger 9 x 13. The smaller dish gives you a heartier, more substantial base.
How to Make Taco Casserole (Step-by-Step)
With just five ingredients and one baking dish, this casserole comes together quickly. The key is layering everything in the right order so you get a golden crust on the bottom and bubbly cheese on top.
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 releases easily when you slice it.
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 well. A smooth, sealed crust means the filling won’t leak through while baking.
Want a thicker crust? Bake this in an 11 x 7-inch dish instead of the larger 9 x 13. The smaller dish gives you a heartier, more substantial base.
Step 3: Brown the Beef and Add Seasoning
In a large skillet, cook the ground beef over medium-high heat 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 3-4 minutes until the mixture thickens and smells savory. The mixture is ready when it’s thick enough to coat the back of a spoon.
Homemade Seasoning: If you’d like to control the salt in your dish, try a homemade taco seasoning for ground beef instead of the store-bought 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. The filling should cover the dough in an even layer.
Step 5: Add the Cheese
Sprinkle the shredded cheese evenly over the beef mixture. You want full coverage so every bite is cheesy.
Step 6: Bake Until Golden
Slide the dish into the oven and bake for about 20 minutes. You’ll know it’s ready when the crust is golden brown around the edges and the cheese is bubbly and slightly browned in spots.
The edges of the crust may pull away slightly from the dish when it’s done.
Step 7: Slice and Serve
Let the casserole cool for a few minutes before cutting into squares. This brief rest helps the slices hold together better. 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 their favorites or keep it simple. The casserole is also great with Mexican-inspired sides such as tortilla chips with easy guacamole or a black bean and corn salad.
Variations and Customizations
You can take this base recipe in so many directions:
- Swap the protein. Ground turkey or chicken work well if that’s what you have on hand. Black beans make a great vegetarian option.
- Mix up the cheese. Grated cheddar is classic, but a Mexican blend, Monterey Jack, or Pepper Jack adds a different flavor. Pepper Jack brings some extra kick if you like a little heat.
- Add extra spice with diced jalapeños or a spicier salsa.
- Go lighter. Skip the crescent crust altogether and layer the filling over roasted vegetables or cauliflower rice.
Preparation and Storage Tips
Make-Ahead: Assemble the casserole earlier in the day and refrigerate until you’re ready to bake. You can also prepare the taco meat mixture over the weekend and keep it in the fridge for up to 3 days before assembling.
How to Store: Leftovers keep in an airtight container in the fridge for 3-4 days.
Freezing: This is a great freezer meal! You can freeze the casserole before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual slices in the microwave, or reheat the whole casserole in a 325°F oven for 10-15 minutes. Cover loosely with foil if the cheese starts to brown too quickly.
Frequently Asked Questions
Can I use regular crescent rolls instead of the dough sheet?
Yes! Just pinch the seams together well to create a solid crust. Press firmly so the filling doesn’t leak through during baking.
My casserole turned out soggy. What went wrong?
This usually happens when the salsa is too thin or watery. Stick with a thick, chunky salsa and make sure to bake until the crust is a deep golden brown.
Can I make this vegetarian?
Absolutely. Swap the ground beef for black beans or refried beans. You’ll get the same hearty, satisfying casserole without the meat.
What size baking dish should I use?
A 9 x 13-inch dish gives you a thinner crust, while an 11 x 7-inch dish creates a thicker, heartier base. Both work well depending on your preference.
Totally delicious! I put avocado, sourcream, diced tomatoes and lettuce on top and it was great! Definitely will go into our rotation!
– Kiki
More Easy Taco Dinners
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
Originally published in April, 2015, this post was updated in January, 2026.
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!