taco pie

Taco Pie

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Did someone say Taco Tuesday?

If you haven’t already figured this out, I love Mexican food. It is my favorite food genre by a long shot. We eat what my kids call “crunchy tacos” and/or soft tacos about once a week. I am 100% confident in my ability to get a meal of tacos, yellow rice and black beans prepared and on the table in 30 minutes or less while holding a maraca in one hand and with a giant sombrero covering my eyes.

Alright, the maraca and sombrero may be a bit of a stretch but the 30 minutes or less part is true! It is my go-to meal for an “easy” dinner and I love to bring a taco feast to friends and neighbors who just had a baby. What a fun surprise it is to show up with a delicious Mexican spread rather than a lasagna. Although… don’t get me wrong… I can take down some delicious lasagna.

My mom recently reminded me of this fun and yummy taco pie recipe we ate frequently while I was growing up. Essentially, it is made up of what you’d put in a traditional taco but is baked and presented in a pie crust made of flattened out crescent rolls.

So if you’re ready to put a twist on your next Taco Tuesday with this blast-from-the-past Mexican dish, let’s get started!

Here’s what you’ll need:

  • 1lb ground beef, cooked and drained
  • 1 small jar of mild salsa
  • 2 cups sharp, shredded cheddar cheese and more for extra topping if wanted
  • 1 can refrigerated crescent rolls
  • 2 cups crushed up Doritos (nacho cheese or cool ranch) or Tortilla chips such as Tostitos

Toppings (all optional):

  • More shredded, sharp cheddar cheese
  • Sour cream
  • Shredded Lettuce
  • Taco sauce or extra salsa
  • Chopped tomatoes
  • Chopped onions
  • Black olives
  • My Totally Awesome Guacamole

*Side Note: pairs well with my recipe for the perfect margarita!


Preheat oven to 350 degrees or whatever temperature is indicated on the can of refrigerated crescent rolls you bought.

Brown ground beef and drain excess grease.

Mix the jar of mild salsa in with the ground beef.

While the ground beef is cooking, roll out and separate crescent rolls, arranging them at the bottom of a greased pie pan so the point of each triangle starts in the center of the pan (see photo). Flatten and spread out crescent rolls so the bottom and rim of the pie pan are completely covered (see photo).

Pour ground beef and salasa mixture into the pie pan as your filling.

Top with two cups of cheddar cheese and then with 1 to 2 cups of crunched up Doritos or tortilla chips (I used plain tortilla chips this time).

Bake at 350 for approximately 30 minutes or until the crust is golden brown. If chips on top begin to brown or burn during baking you can cover with a piece of aluminum foil to continue baking but avoid burning the top.

Remove from the oven and serve warm with a plethora of toppings to choose from.

This recipe would be amazing with a side of my recipes for some totally awesome guacamole and the perfect margarita!

Enjoy! And let me know if you try it. What did you like? How did you tweak it to make it your own?

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