Crescent Roll Taco Bake

30-minute creamy taco casserole recipe is an easy weeknight dinner. Gooey cheese and seasoned ground beef give this dish lots of Tex-Mex flavor.

Course Main Dish (Quick and Easy)

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 607kcal

Preheat oven to 375ºF.
Spray a 13x9-inch casserole pan with cooking spray. Set Aside.
In a heavy skillet, brown the ground beef and saute the peppers. Drain the fat.
Add taco seasoning and Rotel tomatoes.
Stir and simmer until heated through, about 5 to 10 minutes.
Open on can of crescent rolls and unroll the dough without separating the rolls.
Press in the bottom of the casserole dish.
Use a slotted spoon and top with ground beef mixture.
Add shredded cheese.
Unroll the remaining crescent roll dough and lay on top of the cheese.
Bake 20-25 minutes, until the rolls are golden brown.
Remove from the oven and let stand for 5 minutes.
Top with favorite taco toppings and serve

Storage:

Store leftovers in an airtight container in the fridge for up to three days.

This casserole also freezes well for up to three months.

To reheat:

Thaw overnight in the refrigerator and bake at 375 for 20 minutes or until heated through.

Tips:

Gluten free? Use gluten free Bisquick to create a ¼ inch thick crust on top. Details in the post above.
Be sure to spray your casserole dish well with cooking spray for easy clean-up.
If you can find the crescent dough sheets you can use those instead of crescent roll tubes that you have to pinch together.
Try to pinch the dough triangles together on your crescent roll dough so that you don't have large holes.
You can tell this recipe is ready when the top is golden brown.