Looking for a weeknight dinner that’s both satisfying and simple? This Easy Taco Pie is your answer! It combines the bold flavors of classic tacos with the comforting ease of a casserole-style bake.
Ready in under 45 minutes and made with pantry staples, it’s perfect for busy nights—and even better as leftovers for lunch the next day!
Topped with tangy sour cream, melted cheese, and crunchy tortilla chips, this dish can also be customized with your favorite taco garnishes like shredded lettuce, diced tomatoes, sliced black olives, jalapeños, or fresh cilantro. Serve it with a side of salsa or your go-to taco sauce for extra zing!
🛒 Ingredients
- 1 (8 oz) tube refrigerated crescent roll dough
- 1 lb lean ground beef (85/15 or 90/10 works well)
- 1 (1 oz) packet taco seasoning (or 2–3 tablespoons homemade blend)
- 1 (16 oz) container sour cream (full-fat for creaminess, but light works too)
- 8 oz shredded Mexican-style cheese blend (or a mix of cheddar and Monterey Jack)
- 1 (14 oz) bag tortilla chips, lightly crushed (store-bought nacho chips or plain corn chips both work)
Optional toppings for serving:
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Diced red onion
- Fresh cilantro
- Sliced avocado or guacamole
- Hot sauce or extra salsa
👩🍳 Step-by-Step Instructions
1. Preheat and Prep the Crust
Preheat your oven to 350°F (175°C).
Unroll the crescent dough and press it into the bottom of a 9-inch square baking pan (or a 9x13-inch pan for a thinner crust). Pinch seams together to form a solid base.
Bake for 10–12 minutes, or according to package directions, until lightly golden. Remove from oven and set aside.
2. Cook the Filling
While the crust bakes, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it into crumbles as it cooks (about 6–8 minutes). Drain excess fat if needed.
Stir in the taco seasoning and ¾ cup water (as directed on seasoning packet). Simmer for 2–3 minutes until thickened. Remove from heat.
3. Assemble the Taco Pie
Spread the cooked beef mixture evenly over the pre-baked crescent crust.
Next, dollop the sour cream over the meat and gently spread it into an even layer using the back of a spoon.
Sprinkle the shredded cheese evenly on top.
Finish with a generous layer of crushed tortilla chips, pressing them lightly so they stick.
4. Bake and Serve
Return the pan to the oven and bake at 350°F (175°C) for 8–10 minutes, or until the cheese is fully melted and bubbly.
Let the pie rest for 5 minutes before slicing—it helps the layers set for cleaner cuts.
5. Garnish & Enjoy!
Top individual servings with your favorite fresh taco toppings and a drizzle of taco sauce, salsa, or hot sauce. Pair with a crisp green salad or Mexican rice for a complete meal.
🍽️ Make-Ahead & Storage Tips
- Leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat individual slices in the microwave or oven.
- Freezing: Not ideal due to the sour cream and crescent dough texture, but the beef mixture can be frozen separately for future use.
- Time-Saver Tip: Use leftover taco meat or a plant-based ground alternative for a quick variation!
🌮 Why You’ll Love This Taco Pie
- Family-Friendly: Picky eaters and taco lovers alike will devour it.
- Budget-Friendly: Uses affordable, shelf-stable ingredients.
- Customizable: Easily adapted with beans, corn, green chiles, or different cheeses.
- Minimal Cleanup: One skillet + one baking dish = fewer dishes!
Perfect for weeknights, potlucks, or game day, this Taco Pie delivers big flavor with minimal effort. Give it a try—and don’t forget the extra chips on the side for scooping up every last bite!