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Taco Crescent Bake Recipe

Taco Crescent Bake Recipe photo by Taste of Home

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A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.—Patricia Eckard, Singers Glen, Virginia

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Taco Crescent Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Directions

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.
Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Yield: 8 servings.

Originally published as Taco Crescent Bake in Quick Cooking September/October 2004, p54

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Reviews for Taco Crescent Bake

Taco Crescent Bake

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Reviewed on Feb. 28, 2013 by JeanetteHend

This is a family favorite recipe. I love to make it when company comes over. It receives rave reviews.

Reviewed on Feb. 01, 2013 by homecna77

I made this recipe but the only thing I did differently was, after I put the chips on the crust I baked the crust for about 10 mins. Then after I added other ingredients I baked it until the cheese was melted and the crust edges are golden brown. /The other ingredients are already cooked. This helps the crust to get less soggy. This is absolutely a favorite of my family!

Reviewed on Dec. 12, 2012 by friedpasta

Been making this since the recipe first came out in the Quick Cooking magazine some years back. My family prefers the original recipe, but it's easy to add what you want such as beans, etc. I usually add more cheese and sometimes more sour cream.

It's always a big hit at covered dish dinners. I get asked for the recipe wherever I take it. Especially popular with teenagers - often requested for school banquet covered dishes, which is nice because it's so easy to put together and my time and cost invested is minimal!

Reviewed on Oct. 09, 2012 by rsk4lyf

Made this last night for dinner and the family and I loved it. I used nacho cheese doritos instead of corn chips and I added black beans.

Reviewed on Mar. 21, 2011 by MrsCheddar

We made this tonight and thought it was great - definitely a dish I might make again. I'm thinking next time I'll add a layer of refried beans though!

Reviewed on Mar. 10, 2011 by catweber

Made last night for dinner,pic looks good, ingredients look good, but, my family decided it was edible but not worth making again.

Reviewed on Feb. 13, 2011 by Shellydg

Made this recipe last night and it was so yummy!! I put all the corn chips on top though...I didnt divide it out like the recipe said, so it was extra crunchy on top...yum!!

Reviewed on Mar. 16, 2010 by jessica47630

This recipe is super easy and a favorite for our family. Anytime I make this for friends or family, the recipe is always requested.

Reviewed on Mar. 15, 2010 by emfranklin

I added black beans to the beef mix and cheese in between the crescent roll crust and Frito corn chips - yum!

Reviewed on Mar. 11, 2010 by kat83

Very easy and good

Reviewed on Oct. 07, 2008 by weeblewoman

Add chili cheese corn chips for more flavor.

Reviewed on Sep. 22, 2008 by jtheissen

This is such an excellent and easy dish. The crunch of the chips and softness of the cressant rolls is a great combination. My husband and I gobble this up!

Jenna

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