Pillsbury Crescent Roll Taco Bake is a delightful twist on traditional tacos that brings together the flakiness of crescent rolls with the savory flavors of taco seasoned beef and gooey melted cheese. It’s a versatile dish that’s perfect for a weeknight dinner or as a crowd-pleasing appetizer for parties. Plus, it’s incredibly easy to make, making it a go-to recipe for busy days when you want something satisfying and delicious.
Ingredients:
- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
- 1 pound lean (at least 80%) ground beef
- 3/4 cup Old El Paso® Thick ‘n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Cheddar cheese
- Shredded lettuce, as desired
- Diced tomato, as desired
Directions:
- Heat oven to 375 degrees F. Unroll the crescent dough and separate it into 8 triangles. Place the triangles in an ungreased 9-inch square pan or 10-inch pie plate, pressing the dough over the bottom and up the sides to form a crust.
- In a 10-inch skillet, cook the ground beef over medium heat for 8 to 10 minutes, stirring occasionally, until it’s thoroughly cooked. Drain any excess fat.
- Stir in the salsa and taco seasoning mix, then simmer for 5 minutes.
- Spoon the meat mixture into the crust-lined pan, then sprinkle the shredded Cheddar cheese on top.
- Bake for 20 to 25 minutes, or until the crust is deep golden brown and the cheese is melted.
- Serve topped with shredded lettuce and diced tomato.
Tips:
- Customize with toppings: Get creative with your toppings! Aside from lettuce and tomato, you can add diced onions, sliced olives, jalapeños, or even a dollop of sour cream for extra flavor.
- Add extra heat: If you like your tacos spicy, consider adding a diced jalapeño or a dash of hot sauce to the meat mixture for an added kick.
- Make it vegetarian: For a meatless option, swap the ground beef with plant-based ground meat alternatives or use a mixture of black beans and corn seasoned with taco seasoning.
- Double the recipe for a crowd: This dish is easily scalable, so feel free to double or even triple the ingredients if you’re feeding a larger group. Just use a bigger baking dish and adjust the baking time accordingly.
Frequently Asked Questions (FAQs):
- Can I use ground turkey instead of beef?
- Yes, ground turkey can be substituted for ground beef for a lighter option without sacrificing flavor.
- Can I prepare this dish ahead of time?
- Yes, you can assemble the taco bake ahead of time and refrigerate it until ready to bake. Simply cover it with plastic wrap or aluminum foil and bake it when you’re ready to serve.
- What can I serve as side dishes with this taco bake?
- Mexican rice, refried beans, or a side salad would complement this dish nicely. You can also serve it with tortilla chips and salsa for a complete meal.
- Can I use different types of cheese?
- Absolutely! Feel free to experiment with different cheese blends such as Monterey Jack, Pepper Jack, or a Mexican cheese blend to customize the flavor to your liking.
- Can leftovers be stored?
- Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
- What’s the best way to reheat leftovers?
- To maintain the crispiness of the crust, it’s best to reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
- Can I freeze this dish?
- Yes, you can freeze the taco bake before baking it. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before baking as directed.
- Can I make this recipe gluten-free?
- Yes, you can use gluten-free crescent dinner rolls or substitute the crescent dough with a gluten-free pizza dough for a gluten-free version of this dish.
