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A metal spatula lifting a square of taco crescent bake out of a glass 9x13 dish, showing the crescent crust, seasoned beef and a thick crushed nacho cheese chip topping, with a red chip bag behind it
Katie Helen

Taco Crescent Bake

Layered taco crescent bake with seasoned meat, crescent roll crust, sour cream, cheese, and crushed chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans crescent roll dough
  • 2 to 3 cups cooked taco meat
  • 1 can diced tomatoes drained, or tomato sauce
  • 1 cup sour cream
  • 2 cups shredded cheese
  • 1 to 2 cups crushed Doritos or tortilla chips optional

Equipment

  • 9x13 baking dish
  • Skillet
  • Spatula

Method
 

  1. Preheat oven to 375°F and spray a 9x13 baking dish.
  2. Press crescent dough into the bottom of the dish, sealing seams to make one solid crust.
  3. Optional: pre-bake crust for 6 to 8 minutes for a firmer base.
  4. Spread cooked taco meat evenly over the crust.
  5. Add drained tomatoes or tomato sauce over the meat.
  6. Spread sour cream over the warm meat layer.
  7. Top with shredded cheese.
  8. Bake for 15 minutes, until cheese is melted and edges are bubbling.
  9. Sprinkle crushed chips evenly over the top.
  10. Bake another 10 to 15 minutes, until hot and bubbly.
  11. Let rest 5 minutes before cutting into squares.

Notes

Pre-bake the crust if you want a firmer base. Drain diced tomatoes very well or use tomato sauce for picky eaters. Add chips near the end so they stay crisp. Leftovers keep refrigerated for up to 3 days; add fresh chips after reheating if the topping softens.