This is one of those recipes that you love having handy for easy dinners year-round. Taco Pie with Crescent Rolls is easy to put together, thanks to this store-bought short-cut!
Why You’ll Love This Recipe
Using a store-bought biscuit dough as a simple crust for this Taco Pie with Crescent Rolls is a great weeknight shortcut. I love having recipes like this in my back pocket to get dinner on the table quickly and without much fuss.
Here’s some reasons to love this recipe:
- Crescent rolls are basically a miracle, at least when it comes mid-week menu planning. Its an easy dinner idea that’s like a taco casserole and taco salad all rolled into one.
- Ground turkey is flavored with canned green chilies, salsa and taco seasoning mix…nothing wrong with this combination!
- Finished with a spoonful of cool sour cream and crunchy shredded lettuce, this is a satisfying dinner for the entire family
- Some other quick dinners you might also like are this (really good) turkey burger, an easy shredded rotisserie chicken Burrito Bowl, Peanut Noodles with Vegetables, or this super delish and easy Skillet Taco Bake or a Cast Iron Skillet Pizza! You should also try this Meatballs in Marinara Sauce recipe...tender and delicious!
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Crescent Rolls: A fun twist instead of pie crust, and available in most grocery stores
- Green Chili’s: The small mild or medium heat kind, chopped
- Salsa: Mild or medium, you’re choice. The chunkier, the better
- Refried Beans: Just one can to make that delicious bottom layer
- Taco Seasoning Mix: Use your favorite brand from the grocery store
- Cheddar Cheese: Grated cheddar is great, but give other kinds a try. Avoid pre-shredded cheese, though (unless you’re camping)…it’s coated with “stuff” and doesn’t melt as well
- Lettuce: There is nothing like good old shredded Iceberg
- Tomato: Just plump cherry tomatoes, sliced in half for the top of the pie
- Green Onion: Thinly sliced, for garnish and flavor
For the full set of instructions, please scroll down to the recipe card.
- Preheat the oven and prep a 9 1/2″ pie dish with a non-stick baking spray
- Unfold the crescent roll dough out and pinch the seams together, then shape it into the pie plate, tucking any stray edges underneath the edges
- Cook the turkey in a large skillet over medium-high heat with the taco seasoning, green chili’s, salsa and a little water until the water is absorbed.
- Spoon the refried beans on the bottom of the crescent crust, top with the turkey mixture.
- Add the grated cheese and top with cheese, tomatoes, onions.
- Bake for about 25 minutes, garnish with shredded lettuce and sour cream or your favorite taco toppings (black olives and tortilla chips, anyone?) and serve!
Tips for Assembling the Pie
Best tips for assembling this pie are:
- Take the refried beans out of the can and place into a medium-sized bowl.
- Mix a tablespoon of the salsa into the beans and stir it well. This makes spreading it over the dough much easier to manage and also adds some flavor to the beans.
- Drop the beans in big scoops (3 or 4) onto the crescent roll dough, and then spread it carefully with the back of your spoon. We don’t want the dough to tear!
- Spoon the taco meat mixture over evenly, one spoonful at a time
- Use refried black beans in this recipe instead of regular if you’d like!
Tips for Success
This is one of those easy recipes that’s fun to make! Here are a couple of extra tips to make it successfully:
- Slice the cherry tomatoes in half, and if they are on the large side, slice them again. Squeeze out most of the juice gently with your hands before adding them to the pie. Why? Extra liquid will make the pie soggy.
- Always grate your own cheese from a block instead of buying pre-shredded, which is treated with preservatives so they don’t clump in the plastic bag they come in. Which also means it doesn’t melt as well (or taste as good IMHO).
- When it’s ready for the oven, set the dish on a large baking sheet. This makes it easier to pull out of the oven after it’s baked.
- This is an easy dinner recipe for weeknights, because it comes together quickly and you can prep some of the ingredients in advance if needed.
- That said, this recipe is great to serve guests a casual dinner too! Maybe start off with a little appetizer like Crispy Cauliflower Bites or these cute Veggie Cups with Hummus, and then a nice, crunchy salad like this Carrot Currant Salad, or a Celery Parmesan Salad, or even a Simple Chickpea Salad. Delicious!
- You could also have a little cup of soup with this, like this aromatic non-dairy Pumpkin Soup.
- Finish with some of these fabulous, soft Lemon Shortbread Cookies or these tasty Macadamia Nut Shortbread. And don’t forget about these totally cute Strawberry Cheesecakes in a Jar!
Frequently Asked Questions
Yes! Try Colby, Pepperjack or regular Jack Cheese for variation.
You can assemble the separate components, such as cooking the turkey step, same with the beans and you can also shred the lettuce and cut the tomatoes. Assemble the pie just before baking, though, otherwise the crust could be mushy.
Cover the cooled pie tightly with wrap like plastic or foil for up to 3 days.
Add the sour cream and lettuce garnish on each slice you serve, this way it will be easier to store any leftovers.
Sure can! Next time, swap out a pound of lean ground beef instead the ground turkey, no problem.
More Recipes to Try:
Chocolate Covered Popcorn: An easy and delicious end to any meal!
Chicken with Stewed Tomates: Easy, fresh and satisfying….this chicken is good!
Mini Caramel Apple Pies: These little beauties are always the star of the show!
Apple Hand Pies with Pillsbury Pie Crust: Nostalgic and totally delicious!
If you’ve made Taco Pie with Crescent Rolls or any recipe on Studio Delicious, leave a recipe rating and tell me all about it in the comments below!
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Taco Pie with Crescent Rolls
- 1 8 ounce tube Crescent Rolls
- 1 tablespoon Olive Oil
- 1 1/4 pounds Ground Turkey Meat See Tips
- 1 1.4 ounce package Taco Seasoning Mix
- 4 ounce can Green Chili's, diced, mild
- 1 1/2 cups Salsa, mild or medium, chunky style
- 1/2 cup Water
- 1 15 ounce can Refried Beans
- 1 1/2 cups Cheddar Cheese, grated
- 1/2 cup Cherry Tomatoes, cut in half or quarters, juices removed by lightly squeezing
- 1/4 cup Green Onion, sliced thin
- 1/2 cup Sour Cream, for serving
- 1 cup Iceburg Lettuce, shredded, for serving
- Pre-heat oven to 375 degrees. Spray a 9 or 9.5" Pyrex pie plate with non-stick cooking spray. Remove the crescent roll dough from the tube, spread and stretch it lightly with your hands, then pinch the seams together as best you can and tuck any stray edges underneath the edges of the pie plate. Lift the dough into the pie pan and lightly press it in to the pan, pinching any seams together and crimping the edges of the dough together as you would pie crust.
- Add the olive oil to a large skillet, then add the ground turkey and cook until it's browned, then add the taco seasoning mix, the green chili's (undrained), the salsa and the water. Mix together and cook on medium-high heat, stirring occasionally until the moisture has absorbed, about 6-8 minutes. Set aside to cool for a few minutes while you assemble the the rest of the pie.
- Spoon the refried beans into a medium-sized bowl with a tablespoon of the salsa and mix together, then spread it evenly on the bottom of the pie dish onto the crescent roll crust. This will be your first layer of the pie.
- Spoon the slightly cooled turkey mixture on top of the refried beans. Top with the shredded cheese, and top with the cut cherry tomatoes and sliced green onion.
- Bake for 25 minutes until the cheese is melted.
- Garnish with shredded lettuce and sour cream.
- You can use 1- 1/4 pounds of ground meat in this recipe. Some pre-packaged ground turkey is a generally one and a quarter pounds, which is fine.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible