Easy Taco Crescent Bake Recipes
A flaky crescent crust holds seasoned beef, beans, and melty cheese for a cozy, weeknight-friendly taco bake. Quick to assemble and crowd-pleasing.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated crescent roll dough two 8-oz cans
- 1 tbsp olive oil
- 0.75 cup yellow onion diced
- 1 lb lean ground beef
- 1.5 tsp garlic minced
- 3 tbsp taco seasoning
- 0.5 cup water
- 3 oz cream cheese softened
- 10 oz diced tomatoes with green chiles drained
- 15 oz black beans rinsed and drained
- 0.75 cup corn kernels thawed if frozen
- 1.75 cup shredded Mexican blend cheese or sharp cheddar
- 0.25 tsp kosher salt to taste
- 0.25 tsp black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- Press crescent dough into the dish, sealing seams. Par-bake 8 minutes until lightly set.
- Heat oil in a large skillet over medium heat. Soften onion for 3 minutes.
- Add ground beef. Cook and crumble until browned, 5–6 minutes. Drain excess fat.
- Stir in garlic. Cook 30 seconds until fragrant.
- Sprinkle in taco seasoning and add water. Simmer 2–3 minutes to thicken.
- Lower heat. Blend in cream cheese until smooth and creamy.
- Fold in tomatoes, black beans, and corn. Warm 2 minutes. Season with salt and pepper.
- Spread beef mixture over the crust. Sprinkle cheese evenly on top.
- Bake 12–15 minutes until the cheese is melted and crust is golden. Rest 5 minutes, then slice.
Notes
Variation: Add sliced jalapeños or a pinch of chipotle powder for extra heat. Swap ground turkey for a lighter bake. Prefer a smoother crust? Use crescent dough sheets if available.
Serve with shredded lettuce, diced tomatoes, avocado, and a dollop of sour cream. Store leftovers covered in the fridge up to 3 days; reheat at 350°F for 10 minutes or until warm. Freeze slices up to 2 months, wrapped tightly.
This recipe is an original creation inspired by classic Easy Taco Crescent Bake Recipes flavors. All ingredient ratios and instructions are independently developed.