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Friday, April 20, 2012

Crescent Taco Bake

Mexican casseroles are one of our favorite weeknight meals.  This recipe uses crescent rolls and Velveeta cheese - YUM!  It was super easy to make and tasted fantastic.  I especially loved all the ooey gooey cheese.  We topped our taco bake with some sour cream, salsa and jalapeños for a little extra kick.  The only change I might make next time is to mix the Velveeta into the meat mixture and add some black beans.

Crescent Taco Bake
serves 8-10
(Printable Recipe)

2 lb ground beef or ground turkey
2 packets taco seasoning (I used homemade taco seasoning)
2 cans Rotel tomatoes, undrained
1 lb Mexican Velveeta cheese (I used Mexican Velveeta)
2 cans refrigerated crescent rolls
sour cream

Preheat oven to 375.

In a large skillet, brown the ground beef and drain the fat.  Return meat to skillet, add taco seasoning and Rotel tomatoes.  Mix well and simmer for 5 minutes.

Lightly spray a 9x13 pan with cooking spray.  Press one can of crescent rolls in the bottom of the pan.  Top with ground beef.  Slice Velveeta and lay on top of meat.  Top with remaining can of crescent rolls.

Bake 20-25 minutes, until crescent rolls are brown.  Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.

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  1. You do this to me every morning! I get on my computer and I sit down with my cup of coffee, and I crave dinner. Hheehee!! This looks awesome! Pinned!

  2. The taco is inviting me to reach out for and eat it. How yummy it looks without even trying and the only way to find out how tasty this is, is to make one for myself. =)

  3. This recipe is something I'm sure my husband would love! He's a big fan of crescent rolls and casseroles and this looks yummy. I don't care for Velveeta so I think I might swap that out for some grated sharp cheddar melted into the ground beef mixture and add some corn and black beans. Another winner!

  4. I like your idea of adding black beans to it. Great flavor and would fortify it too.

  5. Omg I have leftovers in my fridge (before I even saw this recipe!) I pre-cook the crescent rolls for about 5 minutes so they don't get soggy. Anyway, I saw a delicious looking hashbrown recipe on pinterest and was thrilled when your blog popped up! Your blog has actually become a go-to when I can't think of a dinner idea do to its amazingness....and the magic of a little dish I call Cajun Ranch Chicken Pasta. :) So yeah, I've pretty much loved all you do.

    Until I discovered something....comments from 2011...comments relating to a certain football championship. Heartbroken. I only have 2 words -- Roll. Tide.
    Oh, and I'll pray for you. :) Hehehe jk!
    Although, I've decided that the Alabama girl totally explains the amazing food! So since you have been providing my family deliciousness, I guess I can accept it.

    Thanks....and Roll Tide :)

  6. This looks so different than I pictured when I saw the title. Love it! Another bookmarked Stephanie.

  7. MMMmmm, another recipe using prepared dough. Meh.

  8. Made this tonight and used the white velveeta...was so good! Leftovers for lunch :)

  9. This looks abd sounds amazing. Thanks for sharing!

  10. This looks abd sounds amazing. Thanks for sharing!

  11. This looks abd sounds amazing. Thanks for sharing!

  12. Great recipe. I took your suggestion Stephanie and added the Velveeta and beans to the meat mixture. That turned out great. I think next time I will add some white onions, or green onions to the mixture. Secondly, I just added the crescents on top only. The mixture seemed too soupy when I put it in the pan, but after baking it holds together. The boyfriend and his friend loved it and said it was a re-do.

    For leftovers, I removed the top crescent layer and used the meat mixture to make a quesadilla. MMmm MMM.

  13. This was a hit! I substituted white queso dip for Mexican Velveeta. So Good! And I did add the black beans. Will definitely make again.


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