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20-minute taco pie with crescent rolls

Throw dinner together in no time with this incredibly easy 20-minute taco pie with crescent rolls. No need to make a crust or fuss with fancy fillings–you can even make this ahead and bake it off when you’re ready. Add some easy rice or a side salad and dinner is served!

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taco pie with a piece cut out next to a red and white striped napkin

You know what I love about crescent rolls? You cannot mess those things up. I don’t care how much you squish them or mash them or whatever–they just turn out awesome. It’s all the butter in ’em I’m sure. And they won’t fail you here either. If you have 20 minutes, you can have a pretty tasty dinner on the table.

Feel free to make your family’s favorite variation by using ground turkey, spicy salsa, or pepper jack cheese instead of cheddar. The flavors will still be great. You can even make the filling ahead and stick it in the fridge for a couple of days then assemble this when you’re ready. Remember that you might need to cover your dough with a little foil so it doesn’t get too dark while the filling warms up and the cheese melts.

a taco pie in a glass baking dish with a slice out to show the beef filling

20-minute taco pie with crescent rolls

Tired of tacos? Sick of burritos? This fun and different taco pie with crescent rolls is a way to get those Mexican flavors you love in a tender crescent roll crust. 
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 6
Author Rachel Ballard


  • 1 package large crescent rolls I tested with Pillsbury Grands flaky crescent rolls
  • 1 pound ground beef
  • 3/4 cup salsa of your choice
  • 2 Tablespoons taco seasoning (not quite a whole package so measure it)
  • 1 teaspoon salt
  • 1 cup refried beans
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon dried oregano optional


  • Preheat the oven to 375.
  • In a skillet, brown the ground beef and drain away any grease
  • In the same skillet add the refried beans, salsa, salt, and taco seasoning to the beef and stir well; bring the mixture to a simmer over low heat about 5 minutes, then turn off the heat
  • Open your crescent rolls and unroll. I had 4 large squares of dough with 2 triangles making up each square. Press the seams of the triangles together and working with one large square at a time, line a 9-inch pie plate. You can trim away any excess dough when you're done and don't worry what it looks like. If you have any thick spots, try to press them as evenly as possible with your hands.
  • Transfer the beef mixture to your pie plate and top with cheese and oregano.
  • Bake 15-17 minutes until the cheese is bubbling and the rolls are browned. You may need to use a little aluminum foil to cover your crust edges if they start to get too dark.
  • Let it stand 10 minutes before slicing.


Calories: 360kcalCarbohydrates: 9gProtein: 22gFat: 25gSaturated Fat: 12gCholesterol: 83mgSodium: 1176mgPotassium: 324mgFiber: 2gSugar: 3gVitamin A: 550IUVitamin C: 1mgCalcium: 243mgIron: 2.3mg
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Course Main Course
Cuisine American

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  1. 4 stars
    This was really good. Didn’t have any taco seasoning so I just seasoned the ground beef with garlic powder, onion powder, S&P, cumin and coriander. Then add an avocado so sliced that up and seerved it up on top. Yummy!

  2. 5 stars
    I used corn salsa and substituted black beans for the refried beans (my husband and kids don’t like refried). Put a dab of sour cream on top, and it was AMAZING! Loved it, it was so quick and easy to make dinner on a busy day! Thank you!

  3. 4 stars
    This was good, and the family enjoyed it, the the name 20-min taco pie is totally misleading. It cooks for 17-18 minutes, and then it takes 10 minutes to rest, and it took me at least 10 minutes to put together before I cooked it, so it’s more like 40 min taco pie. I think that I would add some onions and/or peppers to give it a little more flavor. I would make it again. Served it with Spanish rice.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.