Taco Crescent Bake
A layered taco crescent bake with seasoned meat, a soft crescent roll base, and melted cheese. This works for weeknight dinner, feeding a group, or using up leftover taco meat without repeating the same meal.
Equipment
- 9x13 baking dish
- Skillet
- Spatula
Ingredients
- 2 cans crescent roll dough
- 2 to 3 cups cooked taco meat
- 1 can diced tomatoes drained (or tomato sauce)
- 1 cup sour cream
- 2 cups shredded cheese
- 1 to 2 cups crushed Doritos or tortilla chips optional
Instructions
- Step 1: Preheat oven to 375°F.
- Step 2: Spray a 9x13 baking dish.
- Step 3: Press crescent dough into the bottom and seal seams.
- Step 4: Pre-bake crust for 6 to 8 minutes if desired.
- Step 5: Spread taco meat evenly over crust.
- Step 6: Add tomatoes or sauce over meat.
- Step 7: Spread sour cream over warm mixture.
- Step 8: Top with shredded cheese.
- Step 9: Bake for 15 minutes.
- Step 10: Add crushed chips on top.
- Step 11: Bake another 10 to 15 minutes until hot and bubbly.
- Step 12: Rest 5 minutes before slicing.
Notes
Pre-bake the crust if you want a firmer base.
Too much tomato will make this watery. Drain well.
Use tomato sauce instead of diced tomatoes for picky eaters.
Add a layer of refried beans to stretch servings.
Do not overbake. Once the cheese is melted and bubbling, it’s done.
Too much tomato will make this watery. Drain well.
Use tomato sauce instead of diced tomatoes for picky eaters.
Add a layer of refried beans to stretch servings.
Do not overbake. Once the cheese is melted and bubbling, it’s done.
