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Taco Pie with a crescent roll crust is a perfect weeknight dinner. It’s quick, filling, family-friendly, and uses just a few simple ingredients. The crescent roll dough turns golden as it bakes around the savory taco filling, and the melted cheese on top makes it pure comfort food.
When serving, let everyone top their slice with their favorite taco fixings. Shredded lettuce, diced tomatoes, sour cream, guacamole, pico de gallo, and a squeeze of lime are all great choices. Serve with tortilla chips, Mexican rice, or a simple salad to complete the meal.
5 Tips For Getting This Taco Pie Just Right
- Seal the crescent roll crust well: Because the dough comes in triangles, press and pinch the seams together to make one solid crust. This keeps the filling inside and gives the pie a firm base.
- Drain the beef thoroughly: After browning the ground beef, drain off any extra grease so the crust stays crisp. This is even more important if you use a fattier meat like pork.
- Let the filling cook briefly before baking: Let the beef simmer with Rotel and taco seasoning for a few minutes so the flavors mix well, and the filling doesn’t taste bland. This also helps cook off extra moisture.
- Use freshly grated cheese when possible: Freshly grated cheese melts better than pre-shredded cheese. Bagged cheese works if you’re short on time, but fresh cheese gives the best texture.
- Rest the taco pie before slicing: Let it rest for about 10 minutes after baking so everything settles. This makes it easier to cut and serve clean slices.
RECIPE WALK-THROUGH
How To Make Taco Pie
See the recipe card below for full, detailed instructions
This recipe is a keeper because it’s so reliable. It comes together quickly, uses pantry staples, and you can add any taco toppings you like. Whether you’re feeding your family or sharing with friends, this taco pie always goes fast.
Step 1: Cook the Ground Beef
Cook the ground beef in a large skillet over medium heat until it’s browned, about 5 to 8 minutes. Break it up as it cooks for an even texture.
Drain any extra fat, then put the beef back in the pan.
- If you use ground turkey or chicken, drain well since they can release more liquid.
Step 2: Season the Filling
Add the can of mild Rotel tomatoes with green chilies and taco seasoning to the beef. Stir and cook for 3 to 4 minutes, until everything is hot and mixed together.
- Take the skillet off the heat and let the filling sit while you get the crust ready. This helps the mixture settle and makes it easier to spread in the pie.
Step 3: Build the Crescent Roll Crust
Preheat your oven to 350 degrees. Unroll the crescent dough and separate it into triangles. Arrange them in a circle in the pan, with the points facing the center and overlapping a bit.
Press the dough into the bottom of the pan with your fingers and pinch the seams together. Make sure there are no gaps or holes. Fold the edges over if needed to shape the pie.
- A glass pie plate usually gives the best crust, but an aluminum or deep-dish pie plate works too.
Step 4: Fill and Top
Spoon the taco meat over the crescent roll crust and spread it evenly. Sprinkle cheddar and Monterey Jack cheese on top.
- You can use Colby Jack, pepper jack, or extra cheddar if that’s what you have.
Step 5: Bake until Golden
Bake for 25 to 30 minutes, until the crust is golden and the cheese is melted and bubbly. Since ovens can vary, check near the end to make sure the crust is done.
- Let the taco pie rest for 10 minutes after baking before you slice it. This makes serving much easier.
Step 6: Add Toppings and Serve
Slice the taco pie and top each piece with your favorite taco toppings. Lettuce, cilantro, salsa, olives, jalapenos, diced onions, cotija cheese, and guacamole all work well.
Variations and Customizations
- Ground turkey taco pie: This is a lighter version that still uses the easy crescent roll crust and has all the taco flavor.
- Spicy taco pie: Try hot Rotel, pepper jack cheese, and sliced jalapeños for more heat.
- Chicken taco pie: Use ground chicken instead, and add plenty of pico de gallo and avocado for a fresh twist.
What to Serve with Taco Pie
- Mexican rice: This classic side makes the meal feel more complete.
- Refried beans or black beans: These add extra protein and make the meal more filling.
- Simple green salad: A crisp salad helps balance the richness of the beef, cheese, and crust.
- Tortilla chips and salsa: Easy, casual, and always a good match for taco night flavors.
Storage Tips
Storage and Reheating Tips
- Storage: Keep leftover taco pie covered in the fridge for up to 3 days.
- Reheating: Reheat slices in the oven or air fryer to keep the crust crisp. You can use the microwave, but the crust will be softer.
- Freezing: Freeze baked slices after they’ve cooled completely. Wrap them well and freeze for up to 2 months. For the best texture, thaw overnight in the fridge and then reheat.
- Make Ahead: To prep ahead, cook the taco meat mixture and refrigerate it until you’re ready to assemble. Leftovers are also tasty chopped up in tortillas, served over salad, or topped with a fried egg for a fun lunch the next day.
Frequently Asked Questions
Can I use regular crescent rolls instead of Grands?
Yes, regular crescent rolls will work. Grands style dough makes a thicker crust, but regular crescent rolls are a fine substitute. Name-brand dough usually seals better than generic dough.
What pan works best for taco pie?
A glass pie plate tends to give the best results for a solid crescent roll crust, but aluminum pans and deep-dish pie plates can also work.
Can I change the cheese?
Absolutely. Colby Jack, pepper jack, double cheddar, or even a Mexican blend can all be used here.
What are the best toppings for taco pie?
Some of the best toppings are shredded lettuce, diced tomato, red onion, olives, jalapenos, salsa, guacamole, cotija cheese, cilantro, and lime wedges.
More Taco-Inspired Recipes
Taco Pie
Ingredients
- 1 package Grands crescent rolls
- 1 pound lean ground beef
- 10 ounces canned mild rotel tomatoes with green chilies
- 1 package taco seasoning
- 1/4 cup cheddar cheese freshly grated
- 1/4 cup Monterey Jack cheese freshly grated
- Your favorite taco toppings
Instructions
- In a large skillet cook the ground beef over medium heat until cooked through and browned, about 5 to 8 minutes. Drain any excess fat and return beef to the pan.
- Add the rotel tomatoes and taco seasoning to the cooked ground beef mix well and cook for 3 to 4 minutes to heat throughout. Remove from heat and let sit while you prepare the crust.
- Preheat the oven to 350 degrees. Unroll the crescent roll triangles and separate each roll, laying the point towards the center. Line the next crescent roll next to the first one added, and repeat going into a circle, they will overlap.
- Using your fingers to press them into the bottom and seal the sides of the rolls, pinching the seams as needed. The goal is to create one crust that covers the entire pan with no holes. Fold over the top of the crust.
- Pour the beef mixture on top of the crust. Top with the shredded cheeses and bake at 350 degrees for 25-30 minutes until the crust has browned and the cheese is melted and bubbly.
- Remove from the oven and allow to sit for 10 minutes. Slice and serve garnished with your favorite taco toppings.
Notes
- If you can not find Grands style crescent rolls you can use normal crescent rolls but I recommend Pillsbury or a name brand style roll as the dough will seal better than generic options.
- Tested in both an aluminum and a glass-style pan, the results of a solid crust were most successful in the glass pan. A deep-dish pie plate can also be used.
- Freshly grating your cheese is recommended as it melts best. Bagged Mexican blend cheese can be used if that’s what you have on hand!
- Ground pork, chicken, or turkey can be used in place of the beef. Pork has more fat, chicken and turkey will release a lot of water, so be sure to drain WELL after cooking!
- Taco pie topping ideas: Shredded lettuce, cotija cheese, guacamole, pico de gallo, olives, cilantro, lime wedges, diced tomato, diced red onion, salsa, taco sauce, sliced or chopped jalapeno.
- I used the Taco Bell brand taco seasoning. This seasoning has no heat. You can also use homemade.
- I used mild Rotel; feel free to use a different heat level based on your preferences.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
