Lean Crescent Taco Pie

Crescent Taco Pie

I regularly receive emails from Pillsbury, and after seeing a yummy one for a Crescent Taco Bake, I decided to buy the few (missing) ingredients I needed. I made some modifications, like I normally do, to make this a bit healthier/lighter and added a couple of ingredients I thought would increase the tasty factor; however, you can omit these if you choose. This is a good basic recipe which can be suited to your own preference, if you have a favorite way to make tacos. Feel free to add jalapeños, beans (refried or black), onions, etc.


  • 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
  • 1 lb. lean (at least 90%) ground beef
  • 3/4 cup salsa (I use medium heat)
  • 2 tbsp. taco seasoning mix (from 1-oz package)
  • 1/2 can Rotel Mexican Lime & Cilantro (optional)
  • 1 cup light shredded Cheddar cheese
  • Shredded lettuce, (optional)
  • Diced tomato, as desired
  • Black olives, as desired
  • Avocado slices/cubes (optional)
  • Greek yogurt (optional)


  1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. (I had some overlapping, so removed and threw away some of the dough.)
  2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, Rotel (if using) and taco seasoning mix; simmer 5 minutes.
  3. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  4. Bake 18 minutes or until crust is deep golden brown and cheese is melted.
  5. Serve topped with diced tomato, black olives and lettuce (if desired), and avocado and plain greek yogurt on the side.

Taco Bake


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