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.

Course Main Course

Cuisine American

Prep Time 7

Cook Time 15

Total Time 22

Servings

Calories 360kcal

Author Rachel Ballard

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.

Nutrition