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Square overhead shot of a pan of crescent roll taco bake.
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5 from 5 votes

Crescent Roll Taco Bake

This crescent roll taco bake is a cheesy, zesty casserole with ground beef and corn, topped with a golden crescent crust for an easy weeknight dinner.
Course Dinner
Cuisine American, Mexican
Keyword Crescent Roll Bake, crescent roll taco bake, taco casserole, taco casserole with crescent rolls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 442kcal
Author Blair Lonergan

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.
    Browning ground beef and other ingredients in a cast iron skillet.
  • Transfer the beef mixture to the prepared baking dish. Sprinkle with 1 cup of cheese.
    Process shot showing how to assemble a crescent roll taco bake.
  • 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.
    Overhead shot of a baked taco casserole with crescent rolls.
  • Serve on individual plates and garnish with taco toppings.
    Horizontal overhead shot of a white casserole dish full of baked crescent roll taco bake.

Video

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

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