🌮 My Cheesy Beef Taco Pie is the ultimate Mexican comfort food! Crescent roll dough is used as the “crust” and layered with crushed tortilla chips, savory ground beef, cheese, tomatoes, and sour cream for a hearty meal ready in under an hour!
Easy Taco Pie Recipe
This is a comfort food recipe that’s perfect for everything from tailgating to holiday parties to a weeknight Taco Tuesday option the whole family will love!
- Your favorite taco ingredients are baked into this loaded, juicy, and perfectly savory taco pie. My family and friends gave it a 10!
- This taco bake takes just 10 minutes to prep, and the rest of the time it’s in the oven.
- It’s incredibly versatile and can be made with your favorite taco fillings (just be sure not to overfill the pie dish!).
Serve this alongside homemade cheater’s guacamole and baked tortilla chips, a simple side salad, or Spanish rice and Instant Pot black beans or Instant Pot refried beans for a hearty meal fit for crowd-pleasing taco nights!
Ingredients You’ll Need
This cheesy taco pie requires just eight ingredients to make. Amazing, right? Here’s what you’ll need:
- Ground beef: Ground pork or ground turkey may be substituted. Turkey has a lot less fat in it, though, which means less flavor. Use your best judgment and add a little olive oil to the skillet while you’re browning the turkey to moisten it a bit, if needed
- Taco seasoning: Use reduced-sodium seasoning
- Diced tomatoes: Again, use low-sodium options to prevent the dish from being too salty
- Crescent rolls: Use your favorite store-bought crescent rolls
- Corn tortilla chips
- Sour cream: I don’t recommend substituting Greek yogurt. The taste and texture won’t be the same
- Shredded cheddar cheese: Substitute pepper jack or Mexican blend cheese, if preferred
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Taco Pie with Crescent Roll Crust
- Brown the beef: Cook the beef in a large skillet over medium-high heat, breaking it into pieces as it cooks. Drain excess grease, if needed. Then, add the taco seasoning and tomatoes, and simmer to thicken the meat mixture.
- Create the “pie crust”: Unroll the crescent dough, and arrange it in an even, flat layer in the bottom of a pie pan, letting it come up the sides.
- Layer: Sprinkle part of the tortilla chips over the crescent rolls, and spread the cooked, seasoned beef on top. Add the sour cream, more tortilla chips, and cheese.
- Bake: Transfer the taco pie to the preheated oven. Bake until the cheese is melted and lightly golden brown.
- Serve: Sprinkle fresh cilantro on top, and enjoy as is or with your favorite taco toppings, like lettuce, tomatoes, green onions, hot sauce, black olives, blender salsa, pico de gallo, or a few extra dollops of sour cream.
Cheesy Beef Taco Pie
Equipment
Ingredients
- 1 pound lean ground beef, I used 85% lean
- one 1-ounce packet taco seasoning*
- one 14.5-ounce can petite diced tomatoes*
- one 8-ounce tube crescent rolls
- ¾ cup crushed corn tortilla chips + 1/2 cup crushed corn tortilla chips
- 12 ounces 1 1/2 cups sour cream (I used lite)
- about 6 ounces shredded Mexican cheese blend, or your favorite cheese
- 2 tablespoons fresh cilantro, finely chopped for garnishing
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray, set aside.
- To a large skillet, add the ground beef and cook over medium-high heat until browned, about 5 minutes. Break up the beef and stir intermittently so it cooks evenly.
- Add the taco seasoning (do not add water like the packet calls for), tomatoes and the juice, turn the heat to low, stir to combine, and allow the mixture to simmer for about 5 minutes.
- While mixture simmers, unroll the crescent rolls, and add them to the pie dish in an even flat layer so there’s complete coverage at the base and up the sides. As necessary, stretch and smoosh the dough together to patch in holes. It will expand and bake togteher in the oven so it’s okay if it’s not perfect.
- Evenly sprinkle 3/4 cup tortilla chips over the base of the pie dish.
- Turn out the beef mixture into the pie dish.
- Add the sour cream and spread evenly with a spatula, leaving a 1/2-inch bare margin at the perimeter.
- Evenly sprinkle 1/2 cup tortilla chips.
- Evenly sprinkle the cheese.
- Place pie dish on a baking sheet (insurance against cheesy overflow in oven) and bake for about 35 to 40 minutes, or until cheese has melted and is as lightly golden browned as desired. Start checking at 25 to 30 minutes because all ovens and ingredients vary.
- Evenly sprinkle with cilantro and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even More Easy Mexican Recipes:
Check out all of my FAVORITE MEXICAN RECIPES!
Cheesy Chicken Enchilada Quinoa – All the flavor of chicken enchiladas, minus the work of rolling them! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!
Chicken Tortilla Lettuce Wraps – Filled with Mexican flavors, there’s taco-seasoned chicken, tomatoes, corn, peppers, cilantro, and cheese! Easy, healthy, ready in 10 minutes, and a family favorite!
Lime Cilantro Chicken with Mixed Rice and Black Beans – Easy, one skillet, 15-minute meal! Tons of textures and bold flavors in every bite! The lime makes this dish just pop!
Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette – Everything tastes better with avocado! Easy, healthy, and tons of flavor!
Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian) – Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!
great
This was yummy and indulgent. It was perfect when we had guests over. It was easy to double the recipe and everyone enjoyed it.
Thanks for the positive review and I’m glad that everyone enjoyed this!
so many to choose from, after that beautiful, enticing photo at the top! thanks for sharing all of these!
hey girl this looks amazing! Right up my alley!
I’ve been making a similar recipe for years and it is delicious! I add a layer of sliced black olives and another layer of crushed Doritos before sprinkling with cheese. Sometimes I’ll top with diced tomatoes, after it’s baked, rather than adding them to the burger mixture. Regardless, I hope everyone tries this recipe because it is so, so good…
My family aren’t olive fans but I bet they’d be great here if you enjoy them!
This is totally going to be dinner tomorrow.
LMK how it goes!
This looks like a fun (and easy!) meal idea. I always make my own taco seasoning to avoid the sodium levels–you are right, salt on top of salt on top of salt gets to be too much!
Nothing like puffing up for a week like a balloon…lol! I’m with you on the salt on salt!
You can never go wrong with a cheesy, filling pie! I need to make this soon. My Hubby will love it!
The versatility of crescent rolls seems endless! This is a fun and yummy looking taco pie and I know we’d love it. As always, your blog gives me good weekend recipe ideas. I’m with you on the salt levels–there is probably enough in the chips and cheese for us without going full on in the taco seasoning and tomatoes.
I know…crescent rolls, the miracle food :) Seriously though so versatile! I know you’d love this and it would be perfect for parties, too!
My stepdaughter came over this weekend so I thought she ( and Jon) would like a cheesy taco pie. They finished the leftovers for breakfast today so there is no question about how much they loved it! I did too and it was both fun and easy to make….something I always seem to need for a Saturday lunch!
Great to hear it was a hit for all of you!