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!
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.
20-minute taco pie with crescent rolls
Ingredients
- 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
Instructions
- 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.
Could I reheat this in a microwave?
Yep! The crust may get a little soggy but if you don’t mind that then it’s fine. –Rachel
My pregnant daughter wants have some meals in the freezer when she delivers. Would this one be okay to freeze? If so, baked or unbaked?
Eh–I’ve never frozen it so it’s hard to say. I would wonder how well the crescent rolls would bounce back after freezing and being soaked in at least some grease from the hamburger. :/ My instinct is that it wouldn’t be great. I can tell you that this one without the crust is great to freeze: https://feastandfarm.com/classic-chicken-pot-pie/ and so is this one: https://feastandfarm.com/chicken-pasta-casserole/ Maybe one of these would work better! –Rachel
I made your recipe and its a winner in my family. Thank you and God bless.
I tried this today and LOVED it. Pretty simple very yummy. The whole family really liked it. Thanks for sharing!!
How many weight watcher points would a serving be
I’m sorry Dawn–I don’t know. You can always take the nutrition info and run it through your Weight Watchers calculator. I’m pretty bad at calculating points. –Rachel
I don’t understand how much refried beans to use. How much of a 16 oz. can should I use?
Sandra I wouldn’t be able to read that either! Sheesh–these computers and their issues. It was supposed to say “1/2 can refried beans, about 8 ounces” but I just changed that to 1 cup–that’s the same as 8 ounces. You’re all set, and I’m sorry about that. –Rachel
The dough in the center came out raw. What did I do wrong? Was I supposed to bake the crust first then add the meat mixture?
No Siema, that’s not usually needed. It could have been that your oven cooks lower and slower than mine does, (oven temperatures can vary by up to 50 degrees from what they register) or it could have been that there was more liquid or grease released from your meat into the dough. OR…sometimes it’s the type of pie plate. They all conduct heat differently. Cook it longer next time and don’t be afraid to cut into the center and make sure that dough is baked. 🙂 You’ll get it! –Rachel
We get tired of plain old tacos around here. Trying this one!
This is the type of recipe that makes me want to cook. Easy, no fussy ingredients, and make ahead! Pinned. Thanks for sharing.
My mom used to make this for us when we were kids…it was a Pillsbury Cook Off Recipe winner back in the 70’s I believe. I have been making it ever since…there was a point my daughter asked me to stop! I still get cravings for it…it is soooo yummy! I better shut up now…I believe my age is showing 🙂 p.s. mine never looked as good as yours!