This cheesy taco pie is a simple, crowd-pleasing dinner that combines the bold flavors of tacos with the comfort of a baked casserole. A buttery crescent roll crust forms the base, topped with seasoned ground beef, creamy sour cream, melted Mexican-style cheese, and crunchy tortilla chips for irresistible texture in every bite.
Perfect for busy weeknights, this easy meal comes together quickly and is hearty enough to satisfy a hungry family. It also reheats beautifully, making it a great option for next-day lunches. Serve slices with classic taco toppings like shredded lettuce, diced tomatoes, olives, or a drizzle of taco sauce for extra flavor.
Ingredients
- 1 (8-ounce) package refrigerated crescent roll dough
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning mix
- 1 (16-ounce) container sour cream
- 8 ounces shredded Mexican-style cheese blend
- 1 (14-ounce) bag tortilla chips, crushed (or to taste)
Directions
- Preheat the oven to 350°F (175°C).
- Unroll the crescent dough and press it evenly into the bottom of a 9-inch square baking dish, sealing the seams.
- Bake the crust according to the package instructions until lightly golden. Remove from the oven and set aside.
- While the crust bakes, heat a large skillet over medium-high heat.
- Add the ground beef and cook, stirring frequently, until browned and crumbly, about 5 to 7 minutes. Drain excess grease if needed.
- Stir the taco seasoning into the cooked beef and mix well until evenly coated.
- Spread the seasoned beef mixture evenly over the prebaked crust.
- Spoon the sour cream over the beef layer and gently spread it into an even layer.
- Sprinkle the shredded Mexican-style cheese over the sour cream.
- Top everything with a generous layer of crushed tortilla chips.
- Return the dish to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
- Let the taco pie cool slightly before slicing. Serve with taco sauce and your favorite taco toppings if desired.