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Crescent roll taco bake with lettuce and sour cream on a plate.
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4.25 from 8 votes

Crescent Roll Taco Bake

Crescent roll taco bake is going to be your family’s new favorite dinner! Soft, buttery crescent roll dough is baked with zesty taco meat, lots of cheese, and all your fave Tex-Mex toppings—perfect for an easy weeknight meal!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: crescent roll taco bake
Servings: 4 servings
Calories: 656kcal


  • 13x9 Baking Dish
  • large saucepan
  • Measuring cups
  • measuring spoons


  • Nonstick cooking spray
  • 2 Tablespoons vegetable oil
  • 1 pound lean ground beef
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ onion diced
  • 1 green bell pepper diced
  • 2 cans 10 oz Rotel diced tomatoes
  • 1 ounce taco seasoning
  • 2 cans refrigerated crescent roll dough 8 ounces each
  • 1 ½ cups shredded cheddar cheese

To serve:

  • ½ cup romaine or iceberg lettuce shredded
  • ½ cup sour cream


  • Preheat an oven to 375 degrees Fahrenheit. Coat the inside of 13 x 9 baking with nonstick cooking spray, set aside.
    Nonstick cooking spray
  • In a large saucepan, heat the vegetable oil over medium heat until hot and it begins to shimmer. Add the ground beef, salt and pepper. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Using a slotted spoon, remove to a paper towel-lined plate.
    2 Tablespoons vegetable oil, 1 pound lean ground beef, 2 teaspoons kosher salt, 1 teaspoon black pepper
  • In the same pan, sauté the onion and bell pepper over medium high heat until tender and beginning to brown, about 8 minutes.
    ½ onion, 1 green bell pepper
  • Stir in the tomatoes, taco seasoning and beef, heat until warmed throughout. Set aside.
    2 cans, 1 ounce taco seasoning
  • Unroll one can of the crescent roll dough into the baking pan, gently stretching into the sides of the pan.
    2 cans refrigerated crescent roll dough
  • Gently spoon the beef mixture over the dough. Sprinkle the shredded cheese evenly over the top.
    1 ½ cups shredded cheddar cheese
  • Unroll the second can of dough over the cheese.
  • Bake for 20 to 25 minutes until heated throughout and the top begins to turn golden brown. Let rest for 5 minutes before serving. Serve with lettuce, sour cream, or toppings of choice.
    ½ cup romaine or iceberg lettuce, ½ cup sour cream


Serving: 1serving | Calories: 656kcal | Carbohydrates: 26g | Protein: 39g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 3253mg | Potassium: 626mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1698IU | Vitamin C: 29mg | Calcium: 370mg | Iron: 5mg