This easy Taco Pie recipe was the Pillsbury Bake-off Winner in 1970 – We have upped the flavor and made it deep dish but it still has that lovely taste from childhood! It has held the test of time for good reason!. Made with ground beef, store bought crescent rolls, sour cream and mexican spices that makes a delicious dinner everybody loves!
I don’t remember a time this Taco Pie was not in my life! Even as an adult I gotta get my fix. I grew up on this and so did Rachel. Comfort food and a perfect sunday night dinner!
I know, I know…not our usual healthy-ish recipe. Store bought crescent rolls? In a tube! Have you girls lost your mind! But I am telling ya, once you make this you will understand!
Lets get started! Simply pop open that can of crescent rolls…don’t tell me thats not fun!
Unroll each piece and just smoosh them around. It doesn’t have to be pretty. Once the ground beef is in we are gonna pull up the edges and tuck it all in.
What other ways can I make this Taco Pie?
- Italian Beef Pie – substitute once cup of marinara for the taco pie seasoning and top with mozzarella and parmesan.
- A leaner Taco Pie – substitute ground turkey or chicken for the ground beef. Omit the cheese and use light sour cream. Top with salsa after baked.
- Beef and Mushroom Pie – Omit taco seasoning. Saute’ up 2 cups of sliced mushrooms. Use one half in the filling and the rest to top the pie. Add a teaspoon of oregano and basil to the ground beef along with 1/4 cup beef broth and 1 tablespoon flour to thicken.
Next step is to add your cooked beef to the UNCOOKED crescent rolls and top with sour cream, thawed frozen corn, and grated cheese!
Rather than crimp the sides, we prefer to just pull the crescent roll dough over the filling. This helps keep it all cozy and stuff.
We increased the amount of beef from the original recipe from one pound to two and added corn. You can reduce the amount of ground beef to one pound, just use only one packet of taco seasoning.
Now in the oven it goes!
Bake for about 20-25 minutes and let cool about 10 minutes before serving.
We like to serve this Taco Pie with a side of salsa, extra sour cream and a crispy green salad!
Wanting more Easy Dinner Recipes? Check these out!
One Pan Egg Roll in a Bowl – all the delicious flavors of an egg roll in one pan!
Chicken in Mustard Cream Sauce – just a quick sear and a bit of cream and dijon mustard…dinner done!
Healthy Mexican Casserole – made with ground meat and fresh ingredients !
To the classics!
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Hey and check out our new YouTube Channel!
This classic Taco Pie casseole can be made with ground beef, chicken or turkey! Using store bought crecent rolls for crust, you can make this 100 different ways!
- 2 pounds ground beef ground turkey or chicken can be used as well
- 1 8 ounce can refridgerated crecent rolls
- 2 1 ounce packages of Taco Seasoning
- 1 cup thawed frozen corn or canned corn drained
- 1 cup sour cream
- 1 cup grated cheddar cheese
Preheat oven to 375 degrees.
Line a pie plate unrolled crescent rolls sealing the edges to form a crust.
Brown ground beef and drain any excess fat. Prepare with taco seasoning according to package directions.
Spoon into prepared pie plate. Top with sour cream, corn and cheese.
Pull the edges of the crescent rolls up over the filling.
Bake for 15-20 minutes until edges are brown. Allow to cool 10 minutes before slicing.
Serve with salsa and crisp green salad
The original recipe calls for only one pound of ground meat. Feel free too reduce to that amount. If reducing to one pound, use only one package of taco seasoning.
Adopted from Pillsbury