Posted in Eat at home ingredient spotlight, Ethnic, Main Dish, Mexican, Pantry Challenge, Recipes

Taco Crescent Bake

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

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

Taco Crescent Bake

Stars of the recipe:

  • A can of crescent rolls (I like the seamless one but the regular one
    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 the 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. Next, layer the ground beef over the tortilla chips.
  4. Top with sour cream, cheddar cheese, and remaining tortilla chips.
  5. Bake uncovered at 350 degrees for 25 to 30 minutes or until the 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.

Printable Recipe

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