Feb 25, 2011

Taco Crescent Bake

Another recipe, I found on Menus4Moms website.  It is easy to put together especially if you use taco seasoned ground beef that you have already cooked and then froze.

My picky hubby was surprised with how delicious this recipe was and how it didn't taste too tacoey (made up word).  He does not like some of the spices used in Mexican cooking especially cumin.  As a result, I make my own taco seasoning so I can adjust the amount of spices.  When I make the taco meat, I also adjust the amount of taco seasoning

Stars of the recipe:

  • a can of crescent rolls (I like the seamless one but the regular works just fine.)

  • 2 cups of tortillas, roughly chopped, divided in 1/2

  • 1 pound of taco seasoned ground beef

  • 1 cup of sour cream

  • 1 cup of shredded cheddar cheese (We love sharp cheddar here but mild cheddar would be okay.)


  1. In a greased 9 by 13 baking dish, unroll crescent roll and press onto the bottom and about 1 inch up the sides .  (If using regular crescent rolls, press all the seams together.)

  2. Sprinkle 1 cup of the crushed tortillas over the crescent rolls.

  3. Spoon ground beef over the crescent rolls.

  4. Top with sour cream, cheddar cheese, and remaining tortilla chips.

  5. Bake uncovered at 350 degrees for 25 to 30 minutes or until top is golden brown.

  6. Serve plain or with additional sour cream or salsa.

This is linked up to Eat at Home's Ingredient Spotlight.


  1. [...] Taco Crescent Bake - You can switch this up with cooked chicken or even ground turkey.  You can try different cheeses.  This is a great main dish.  Don’t have tortilla chips but have tortillas, make your own chips. [...]

  2. [...] Taco Crescent Bake was #1 – It was published in February of  2011. [...]


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