Refrigerated crescent rolls are a busy cook’s “secret weapon,” and this taco pie with crescent rolls shows exactly why. Whether you separate the dough into individual rolls or use the whole sheet of dough as-is (as we do here), a simple can of rolls gives you a flaky, buttery crust that works equally well in savory meals, appetizers or even desserts.
Crescent roll taco pie is in the savory meals category. It combines the flavors you love in homemade tacos but turns them into a hearty and comforting casserole.
Ingredients for Taco Pie with Crescent Rolls
- Crescent rolls: Many recipes begin with a can of refrigerated crescent rolls because they’re convenient and tasty. In this case, the taco pie needs a crust and crescent rolls provide one that’s light, flaky and easy.
- Corn chips: The crushed corn chips give this crescent roll taco pie recipe texture and crunch.
- Ground beef: Ground beef crumbles are the core ingredient in many homemade tacos and in taco-adjacent recipes like this taco pie. The beef provides enough protein to balance the carbs in the crust and corn chip topping.
- Tomato sauce: The tomato sauce adds flavor, moisture and color to the pie and recalls the sauce you’ll drizzle over your homemade tacos.
- Taco seasoning: Taco seasoning is what turns plain old ground beef into a taco filling, whether you spoon it into hard shells or layer it into a crescent roll taco pie, like this one.
- Sour cream: Sour cream adds richness and its distinctive tang to the taco pie.
- Cheddar cheese: The shredded cheddar melts over the remaining ingredients, combining with the crushed corn chip topping to give the pie a golden brown, crunchy and delicious crust.
- Avocado, tomatoes, lettuce and cilantro (optional): The crescent roll taco pie is good all on its own, but it’s even better when you top it with some or all of these optional ingredients.
Taste of Home
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
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