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Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 6

This is a pretty versatile recipe! You can make this either with ground beef, chicken or turkey. Made with store-bought crescent rolls along with just pantry essentials such as sour cream and Mexican spices combined to make that crazy delicious dinner that everybody around the table will devour in minutes!

If you are like me, who loves comfort food that you can make without a fuss, and in no time, then you are in the right direction! I grew up with taco pies. My grandma loves all Mexican dishes, and this recipe is another one of her most loved and requested recipes.

This very flavorful and comforting Taco Pie is my family’s kind of Sunday night dinner. Try this soon, and I promise you’ll love every inch of this amazing dish!


1 8-ox. can refrigerated crescent rolls

2 lbs ground beef ground turkey or chicken

2 1-oz. packages of Taco Seasoning

1 c. grated cheddar cheese

1 c. sour cream

1 c. thawed frozen corn or canned corn drained


How to make Taco Pie

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Unroll the crescent rolls. Line the pie plate with it, sealing the edges to make a crust.

Step 3: Cook the beef until no longer pink. When done, drain the excess grease.

Step 4: Following the package directions ready the taco seasoning. Into the pie plate, spoon the taco seasoning, and top with sour cream, corn, and cheese.

Step 5: Lastly, over the filling, pull the edges of the crescent rolls.

Step 6: Place the pie in the preheated oven and bake for about 15 to 20 minutes until the edges are brown. Remove from the oven when done and let the taco pie cool for at least 10 minutes before slicing.

Step 7: Slice and serve the taco pie with salsa and crisp green salad. Enjoy!


A pound of ground meat is the required amount in the original recipe, but you can decrease it if desired. If so, I suggest using only a package of taco seasoning.

Nutrition Facts:

Amount Per Serving: Calories 562 | Calories from Fat 396 | Fat 44g68% | Saturated Fat 20g100% | Cholesterol 147mg49% | Sodium 279mg12% | Potassium 562mg16% | Carbohydrates 8g3% | Fiber 1g4% | Sugar 1g1% | Protein 32g64% | Vitamin A 459IU9% | Vitamin C 2mg2% | Calcium 205mg21% | Iron 3mg17%


PIN THIS RECIPE to any of your relevant boards if you want to make it later...