12 Delicious Easy Crescent Taco Bake Recipes

Who says weeknight dinners have to be boring? Dive into the world of 12 Delicious Easy Crescent Taco Bake Recipes, where quick meets flavorful in the most comforting way. Perfect for busy home cooks across North America, these recipes promise to spice up your meal rotation with minimal effort. Ready to transform your taco nights? Let's get baking!

Cheesy Beef Crescent Taco Bake

Sometimes, all you need is a comforting dish that brings together the best of two worlds: the heartiness of beef and the gooey goodness of cheese. That’s exactly what this Cheesy Beef Crescent Taco Bake is all about. I remember the first time I made this for a family gathering; it was gone before I could even snap a picture for the blog!

Ingredients

• For the beef mixture:
  • 1 lb ground beef
  • 1 tbsp taco seasoning
  • 1/2 cup water
• For the crust:
  • 1 can (8 oz) refrigerated crescent rolls
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced black olives

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the bake cooks evenly and the crust gets golden.
2. In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Tip: Drain excess fat for a lighter dish.
3. Stir in the taco seasoning and water, simmering for 5 minutes until the mixture thickens slightly.
4. Unroll the crescent dough and press it into the bottom of a 9-inch pie plate, sealing any perforations. Tip: For extra crispiness, pre-bake the crust for 5 minutes before adding toppings.
5. Spread the beef mixture over the crust, then sprinkle with cheese, tomatoes, and olives.
6. Bake for 15-20 minutes, until the cheese is bubbly and the crust edges are golden brown. Tip: Let it sit for 5 minutes before slicing to make serving easier.

Cheesy Beef Crescent Taco Bake is a delightful mix of textures, from the flaky crust to the juicy beef and melted cheese. Try serving it with a dollop of sour cream or a side of crisp lettuce for added freshness.

Chicken and Cheese Crescent Taco Bake

Last weekend, I was craving something cheesy, comforting, and a little bit nostalgic. That’s when I decided to whip up this Chicken and Cheese Crescent Taco Bake, a dish that combines the best of tacos and the convenience of a casserole. It’s perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1 tbsp taco seasoning
• For the crust:
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tbsp melted butter
  • 1/4 tsp garlic powder
• For topping:
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, cheddar cheese, salsa, and taco seasoning until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Unroll the crescent dough and press it into the bottom of the prepared baking dish, sealing any perforations. Tip: If the dough sticks to your hands, lightly flour them.
4. Spread the chicken mixture evenly over the dough.
5. In a small bowl, mix the melted butter and garlic powder, then brush it over the edges of the dough. Tip: This will give the crust a golden, flavorful finish.
6. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let it cool for 5 minutes before topping with shredded lettuce, diced tomatoes, and a dollop of sour cream.

Velvety cheese, tender chicken, and a flaky crust make every bite of this bake a delight. Serve it with extra salsa on the side for dipping, or enjoy it as is for a satisfying meal that’s sure to please.

Vegetarian Crescent Taco Bake

This summer, I’ve been all about easy, crowd-pleasing dishes that don’t require me to hover over the stove, and this Vegetarian Crescent Taco Bake is just that. It’s a fun twist on taco night that combines the flaky goodness of crescent rolls with the hearty flavors of a vegetarian taco filling.

Ingredients

• For the filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1 tbsp taco seasoning
• For the crust:
  • 1 can (8 oz) refrigerated crescent roll dough
• For topping:
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. Unroll the crescent dough and press it into the bottom and up the sides of the prepared pie dish to form a crust.
3. In a medium bowl, mix together the black beans, corn, 1/2 cup of the cheddar cheese, and taco seasoning until well combined.
4. Spread the bean mixture evenly over the crescent dough in the pie dish.
5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the bean mixture.
6. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.
7. Let the bake cool for 5 minutes before slicing. This resting time helps the layers set, making it easier to cut.
8. Top each slice with a dollop of sour cream and a sprinkle of fresh cilantro before serving.

Out of the oven, this bake is a delightful mix of textures—crispy crust, creamy beans, and melted cheese. Serve it with a side of salsa or guacamole for an extra kick, or enjoy it as is for a simple, satisfying meal.

Spicy Sausage Crescent Taco Bake

Last weekend, I found myself craving something hearty yet easy to whip up after a long day. That’s when I decided to experiment with a dish that combines the comfort of a taco with the convenience of a bake, and voila, this Spicy Sausage Crescent Taco Bake was born. It’s become a quick favorite in my household, especially on those busy weeknights.

Ingredients

• For the filling:
  • 1 lb spicy ground sausage
  • 1 cup diced onions
  • 1 tbsp minced garlic
  • 1 cup diced tomatoes
  • 1 tbsp taco seasoning
• For the crust:
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 cup shredded cheddar cheese
• For topping:
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the spicy ground sausage until browned, about 5-7 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
3. Add the diced onions and minced garlic to the skillet, cooking until the onions are translucent, about 3 minutes.
4. Stir in the diced tomatoes and taco seasoning, cooking for an additional 2 minutes. Remove from heat.
5. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations. Tip: For a thicker crust, you can use an extra can of dough.
6. Spread the sausage mixture evenly over the dough, then sprinkle with shredded cheddar cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly. Tip: Keep an eye on the crust to prevent over-browning.
8. Let the bake cool for 5 minutes before slicing. Serve topped with sour cream and chopped green onions.

Great for sharing, this bake offers a delightful contrast between the flaky crescent crust and the spicy, savory filling. Try serving it with a side of crisp lettuce for a refreshing crunch that complements the richness of the dish.

Easy Turkey Crescent Taco Bake

Goodness, do I have a treat for you today! Picture this: a lazy Sunday afternoon, the kids are begging for something fun to eat, and you’re craving something both easy and delicious. That’s when this Easy Turkey Crescent Taco Bake comes into play—a dish that’s become a staple in my household for its simplicity and crowd-pleasing flavors.

Ingredients

• For the filling:
  • 1 lb ground turkey
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
• For the crust:
  • 1 can (8 oz) refrigerated crescent rolls
• For topping:
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, cook the ground turkey until no pink remains, about 5-7 minutes. Tip: Break the turkey into small pieces as it cooks for even browning.
3. Drain any excess fat from the skillet, then stir in the taco seasoning and water. Simmer for 5 minutes until the mixture thickens slightly.
4. Unroll the crescent dough and press it into the bottom of a greased 9-inch pie plate, sealing any perforations. Tip: For a crispier crust, pre-bake the dough for 5 minutes before adding the filling.
5. Spread the turkey mixture over the dough, then sprinkle with cheddar cheese.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let it cool for 5 minutes before slicing to make serving easier.
7. Top with shredded lettuce, diced tomatoes, and a dollop of sour cream before serving.

So, there you have it—a dish that’s as fun to make as it is to eat. The crescent crust offers a buttery contrast to the spicy turkey, while the fresh toppings add a cool crunch. Serve it with a side of salsa for an extra kick, or enjoy it as is for a comforting weeknight dinner.

BBQ Chicken Crescent Taco Bake

Unbelievably easy and irresistibly delicious, this BBQ Chicken Crescent Taco Bake has become a staple in my kitchen, especially on those busy weeknights when time is of the essence but flavor can’t be compromised. I remember the first time I whipped this up; it was a hit, and now it’s requested at least once a week by my family.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup BBQ sauce
  • 1/2 cup red onion, diced
  • 1 cup cheddar cheese, shredded
• For the crust:
  • 1 can (8 oz) refrigerated crescent rolls
  • 1 tbsp butter, melted
  • 1 tsp garlic powder
• For topping:
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, BBQ sauce, and diced red onion until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Unroll the crescent dough and press it into the bottom of the prepared baking dish, sealing any perforations. Brush the dough with melted butter and sprinkle with garlic powder.
4. Spread the chicken mixture evenly over the dough, then sprinkle with cheddar cheese.
5. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly. Tip: Check the bake at 20 minutes to prevent over-browning.
6. Remove from the oven and let it cool for 5 minutes before slicing. Tip: Letting it sit makes it easier to cut and serve.
7. Garnish with chopped cilantro and dollops of sour cream before serving.

Vibrant with flavors and textures, this bake offers a delightful contrast between the creamy sour cream, the crisp crust, and the tender chicken. Serve it with a side of coleslaw or a fresh salad to round out the meal.

Mexican Style Crescent Taco Bake

Every now and then, I stumble upon a recipe that not only becomes a staple in my kitchen but also brings a burst of flavor and joy to my dinner table. That’s exactly what happened with this Mexican Style Crescent Taco Bake. It’s a dish that combines the convenience of crescent rolls with the bold flavors of Mexican cuisine, creating a meal that’s both easy to make and incredibly satisfying.

Ingredients

• For the crust:
  • 1 can (8 oz) refrigerated crescent rolls
• For the filling:
  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
• For the topping:
  • 1/2 cup sour cream
  • 1/4 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
2. Unroll the crescent dough and press it into the bottom and up the sides of the prepared pie plate to form a crust. Pinch the seams together to seal.
3. In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain the excess fat.
4. Stir in the taco seasoning and water. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
5. Spread the beef mixture over the crescent crust. Sprinkle with cheddar cheese.
6. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
7. Let it cool for 5 minutes before topping with sour cream, tomatoes, black olives, and green onions.

Bursting with flavors, this Mexican Style Crescent Taco Bake is a delightful twist on traditional tacos. The crescent crust adds a buttery, flaky texture that perfectly complements the spicy beef and creamy toppings. Serve it with a side of guacamole or a fresh salad for a complete meal that’s sure to impress.

Three Cheese Crescent Taco Bake

Believe it or not, I stumbled upon this Three Cheese Crescent Taco Bake on a lazy Sunday when my fridge was nearly empty, and my creativity was put to the test. It’s now a family favorite that’s as fun to make as it is to eat, blending the comfort of crescent rolls with the bold flavors of a taco night.

Ingredients

• For the crust:
  • 1 can (8 oz) refrigerated crescent rolls
• For the filling:
  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded pepper jack cheese
• For topping:
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped green onions
  • 1/4 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Unroll the crescent dough and press it into the bottom of the prepared baking dish, sealing any perforations.
3. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain the excess fat.
4. Stir in the taco seasoning and water, simmering for 5 minutes until the mixture thickens. Tip: For an extra kick, add a pinch of cayenne pepper to the beef.
5. Spread the beef mixture evenly over the crescent dough.
6. Sprinkle the cheddar, mozzarella, and pepper jack cheeses on top of the beef layer.
7. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on the crust edges to prevent over-browning.
8. Remove from the oven and let it sit for 5 minutes before slicing. Tip: Letting it rest makes it easier to cut and serve.
9. Top with diced tomatoes, green onions, and dollops of sour cream before serving.

Layers of melty cheese and seasoned beef atop a flaky crescent crust make every bite irresistible. Serve it with a side of crisp lettuce for a fresh contrast, or go all out with extra toppings like jalapeños for those who love a bit of heat.

Pulled Pork Crescent Taco Bake

Just when I thought my love for tacos couldn’t get any deeper, I stumbled upon this game-changing recipe that combines the comfort of a bake with the irresistible flavors of pulled pork tacos. It’s a dish that came to life during one of those ‘what do I have in my pantry?’ moments, and now it’s a family favorite.

Ingredients

• For the pulled pork:
  • 2 cups cooked pulled pork
  • 1 tbsp taco seasoning
  • 1/2 cup barbecue sauce
• For the crust:
  • 1 can (8 oz) refrigerated crescent rolls
  • 1 cup shredded cheddar cheese
• For topping:
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a medium bowl, mix the pulled pork with taco seasoning and barbecue sauce until well combined. Tip: If your pulled pork is a bit dry, add a splash of water to loosen it up.
3. Unroll the crescent dough and press it into the bottom and up the sides of the prepared pie dish to form a crust. Tip: Pinch together any seams to prevent leaks.
4. Sprinkle half of the cheddar cheese over the crust, then spread the pulled pork mixture evenly over the cheese.
5. Top with the remaining cheddar cheese.
6. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly. Tip: Let it cool for 5 minutes before slicing to make serving easier.
7. Garnish with diced tomatoes, chopped cilantro, and dollops of sour cream before serving.

Perfectly crispy on the outside with a juicy, flavorful center, this taco bake is a crowd-pleaser. Serve it with a side of guacamole or a crisp salad for a complete meal that’s sure to impress.

Buffalo Chicken Crescent Taco Bake

Remember those game nights when you wanted something quick yet delicious to munch on? That’s exactly when I stumbled upon creating this Buffalo Chicken Crescent Taco Bake, a perfect blend of spicy, cheesy, and utterly comforting flavors.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese
• For the crust:
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tbsp melted butter
  • 1/2 tsp garlic powder
• For topping:
  • 1/4 cup chopped green onions
  • 1/4 cup crumbled blue cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and cheddar cheese until well combined.
3. Unroll the crescent dough and press it into the bottom and up the sides of the prepared pie dish to form a crust.
4. Brush the dough with melted butter and sprinkle with garlic powder for extra flavor.
5. Spread the chicken mixture evenly over the dough.
6. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
7. Remove from the oven and let it cool for 5 minutes before topping with green onions and blue cheese, if using.

Very few dishes offer the perfect crunch with a gooey center like this one does. Serve it with a side of extra ranch or buffalo sauce for dipping, and watch it disappear before your eyes!

Black Bean and Corn Crescent Taco Bake

Goodness, do I have a treat for you today! This Black Bean and Corn Crescent Taco Bake is a dish that’s close to my heart, reminding me of those cozy family dinners where everyone asks for seconds. It’s a perfect blend of hearty and comforting, with a little twist that’ll make your taste buds dance.

Ingredients

• For the filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1 tbsp taco seasoning
• For the crust:
  • 1 tube (8 oz) refrigerated crescent roll dough
  • 1 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, mix together the black beans, corn, 1/2 cup of cheddar cheese, salsa, and taco seasoning until well combined. Tip: For an extra kick, add a pinch of cayenne pepper to the filling.
3. Unroll the crescent dough and press it into the bottom and up the sides of the prepared pie dish, sealing any perforations. Tip: If the dough sticks to your hands, lightly dust them with flour.
4. Spread the filling evenly over the dough, then sprinkle the remaining 1/2 cup of cheese on top.
5. In a small bowl, mix the melted butter with garlic powder, then brush it over the exposed edges of the dough. Tip: This will give your crust a golden, flavorful finish.
6. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.

Out of the oven, this bake is a sight to behold—the crust is flaky and buttery, while the filling is hearty with a slight crunch from the corn. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of richness.

Ground Turkey and Sweet Potato Crescent Taco Bake

Busy weeknights call for dishes that are both hearty and easy to whip up, and that’s exactly what this Ground Turkey and Sweet Potato Crescent Taco Bake delivers. I stumbled upon this recipe during one of those evenings when the fridge was nearly empty, but the craving for something comforting was sky-high. It’s become a staple in my home, especially when I need a quick fix that doesn’t skimp on flavor.

Ingredients

• For the filling:
  • 1 lb ground turkey
  • 1 cup diced sweet potato (1/2 inch cubes)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
• For the crust:
  • 1 can (8 oz) refrigerated crescent roll dough
• For topping:
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, warm the olive oil. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the sweet potato, cumin, chili powder, garlic powder, and salt to the skillet. Cook, stirring occasionally, until the sweet potato is tender, about 10 minutes. Tip: Covering the skillet can help the sweet potato cook faster.
4. Unroll the crescent dough and press it into the bottom and up the sides of the prepared pie dish to form a crust.
5. Spread the turkey and sweet potato mixture evenly over the crust, then sprinkle with cheddar cheese.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pie dish on the lowest oven rack.
7. Let the bake cool for 5 minutes before slicing. Garnish with fresh cilantro. Tip: Letting it cool slightly makes it easier to slice and serve.

Flaky, buttery crescent dough cradles a spiced turkey and sweet potato filling, with melted cheese adding a gooey finish. Serve it with a dollop of sour cream or a side of crisp lettuce for a complete meal that’s as pleasing to the eye as it is to the palate.

Conclusion

These 12 Delicious Easy Crescent Taco Bake Recipes offer a quick, tasty solution for busy weeknights or fun gatherings. They’re perfect for home cooks looking to spice up their meal rotation with minimal effort. We’d love to hear which recipe becomes your go-to—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these scrumptious dishes too. Happy baking!