Taco Crescent Bake

Dene Mitzel


I found this recipe years ago in a magazine. I gave it a try and my family liked it. When making it again, I covered the casserole with the chips, sour cream and cheese to my own liking, which is slightly more than the recipe calls for.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 1 tube(s)
    refrigerated crescent rolls
  • 2 c
    corn chips, crushed
  • 1 1/2 lb
    ground beef
  • 1 can(s)
    tomato sauce (15 oz)
  • 1 pkg
    taco seasoning mix (envelope)
  • 1 c
    sour cream
  • 1 c
    shredded cheddar cheese

How to Make Taco Crescent Bake


  1. Note: I usually use a little more of the corn chips, sour cream, and cheese than called for because I use enough of each to cover the casserole to my own liking,

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

Printable Recipe Card

About Taco Crescent Bake

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy For Kids

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