Taco Pie is a fun, flavorful twist on traditional tacos, baked into a golden crescent roll crust and layered with seasoned ground beef, melted cheese, a creamy taco sauce, and topped with crisp lettuce and fresh tomatoes. It’s everything I love about taco night—packed into one easy-to-make, comforting dish.
Why You’ll Love This Recipe
I like how quickly this comes together—it takes just about 30 minutes from start to finish. The crescent roll crust is fluffy and buttery, making the base taste just as exciting as the filling. It’s the perfect busy-weeknight dinner that feels special but doesn’t require a lot of effort. I also appreciate how versatile it is—I can change up the toppings or protein depending on what I have on hand. And the leftovers? Absolutely delicious the next day!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 package of refrigerated crescent rolls
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1 pound of ground beef or ground turkey
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1 packet of taco seasoning (optional)
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1 cup of shredded cheese (Mexican blend or sharp cheddar)
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½ cup sour cream
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¼ cup red taco sauce
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½ cup shredded lettuce
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Fresh cut tomatoes (amount based on preference)
Directions
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Preheat the oven to 375°F (190°C).
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Spray a round pie dish with non-stick spray.
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Separate the crescent roll dough and place the triangles into the dish, pressing and shaping them into a crust that covers the bottom and sides.
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Bake the crust for about 11 minutes, or until golden brown.
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While the crust bakes, cook the ground beef in a skillet over medium heat until browned. Drain the excess grease.
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If using, mix in the taco seasoning and a little water, simmering until thickened.
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Spread the cooked beef into the pre-baked crescent crust.
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Sprinkle the shredded cheese evenly over the beef.
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Return the pie to the oven and bake for another 10 minutes, until the cheese is fully melted.
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While the pie finishes baking, stir together the sour cream and taco sauce in a small bowl.
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Remove the pie from the oven and spread the creamy sauce mixture on top.
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Finish with shredded lettuce and fresh tomatoes.
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Slice and serve warm!
Servings and Timing
This Taco Pie serves 6 and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking. It’s ideal for a quick family dinner or a low-stress meal when guests are over.
Variations
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Protein Swap: I like using ground turkey or even shredded rotisserie chicken when I want to switch things up.
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Spicy Kick: For extra heat, I sometimes add chopped jalapeños or hot taco sauce into the meat or on top.
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Vegetarian Version: I replace the beef with black beans or a plant-based ground meat alternative.
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Extra Toppings: Black olives, diced onions, avocado slices, or even a drizzle of hot sauce all take it up a notch.
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Crunchy Top: A handful of crushed tortilla chips on top of the sour cream layer adds a satisfying crunch.
Storage/Reheating
I store leftover Taco Pie in an airtight container in the refrigerator for up to 3 days. When reheating, I pop slices into the oven at 350°F for about 10 minutes to keep the crust crisp. The microwave works too, but the crust will be softer. I don’t recommend freezing this one because the crescent crust and fresh toppings don’t hold up well.
FAQs
How do I keep the crescent crust from getting soggy?
I bake the crust before adding the meat and cheese to keep it from getting soggy. Make sure it turns golden before moving on to the next step.
Can I make Taco Pie ahead of time?
Yes! I sometimes prep the meat and crust in advance, then assemble and bake when I’m ready. Just wait to add the fresh toppings until serving.
What sides go well with Taco Pie?
I like serving it with refried beans, Mexican rice, or tortilla chips with guacamole. It’s filling enough to stand alone, though.
Can I use biscuit dough instead of crescent rolls?
I’ve tried it with biscuit dough, but I prefer crescent rolls for a flakier, lighter crust. Biscuits work, but they make it heavier.
What cheese works best in Taco Pie?
A Mexican blend melts well and adds flavor, but sharp cheddar is also a great option. I occasionally mix in a little pepper jack for spice.
Conclusion
Taco Pie is one of those no-fuss, family-approved meals that I can throw together any night of the week. With its flaky crust, hearty filling, and customizable toppings, it’s a recipe that never gets boring. Whether I’m feeding picky eaters or making something comforting after a long day, this dish always hits the spot.
