Cheesy Taco Crescent Pie
Ingredients
- 1 can refrigerated crescent roll dough
- 500 g (1 lb) ground beef or chicken
- 1 small onion, chopped
- 1 packet taco seasoning (or homemade mix)
- ½ cup water
- 1 cup shredded cheddar cheese (or mix of cheeses)
- ½ cup salsa (optional but tasty)
- Optional toppings: sour cream, lettuce, tomatoes, jalapeños
Instructions
1. Cook the meat
- In a pan over medium heat, cook ground beef/chicken until browned
- Add chopped onion and cook until soft
- Drain excess fat
2. Season it
- Add taco seasoning + ½ cup water
- Simmer for 3–5 minutes until thickened
- Remove from heat
3. Prepare the crust
- Preheat oven to 375°F (190°C)
- Grease a pie dish
- Press crescent dough into the dish, sealing seams to form a crust
4. Add filling
- Spoon taco meat into the crust
- Spread evenly
- Add salsa (optional)
- Top with shredded cheese
5. Bake
- Bake for 18–22 minutes
- Until crust is golden brown and cheese is melted and bubbly
6. Serve
- Let it cool for 5 minutes
- Slice like a pie
- Add toppings like sour cream, lettuce, or tomatoes
🧠 Tips for best results
- Don’t overfill or it may get soggy
- Add black beans or corn for extra texture
- Use a mix of cheddar + mozzarella for extra meltiness
- Let it rest before cutting so it holds shape better
🍽️ Result
A flaky, cheesy, taco-style pie with crispy edges and a savory, comforting filling—perfect for weeknights.
