Crescent Roll Taco Bake
This cozy crescent roll taco bake is an easy dinner that's ready in 30 minutes!
Servings 6 servings
- 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 salt
- ½ teaspoon pepper
- 1 ½ cups shredded cheddar cheese or Mexican blend cheese, divided
- 1 (8 ounce) can refrigerated Crescent Dough Sheet
Preheat oven to 375°F (190°C). Spray a 2-quart (about 11 x 7-inch or deep 8-inch or 9-inch square) baking dish with cooking spray. Set aside.
In a large skillet over medium heat, cook beef and onion until beef is no longer pink (about 6-8 minutes), breaking up the meat with a wooden spoon as you stir.
Drain off any excess fat in the pan.
Stir salsa, corn, tomatoes, chili powder, smoked paprika, cumin, salt, and pepper into the skillet with the beef and onion. Transfer mixture to prepared baking dish. Sprinkle with 1 cup of the cheese.
Unroll the sheet of dough (if using crescent rolls, press perforations to seal). Place dough on top of meat mixture. Sprinkle with remaining ½ cup of cheese.
Bake for 15-20 minutes, or until heated through and crust is golden brown.
- 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.
- Keep a close eye on the casserole as it's baking. It's important to 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.
- For an extra cheesy casserole, feel free to add an extra ½ cup -1 cup of grated cheese into the beef filling.
- Use Pillsbury brand crescent dough sheets for the best quality and flavor. I've experimented with store-brand versions and I'm always disappointed.
- 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 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.
Serving: 1/6 of the casserole | Calories: 442kcal | Carbohydrates: 36g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 1416mg | Potassium: 733mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1385IU | Vitamin C: 7.2mg | Calcium: 250mg | Iron: 3.8mg