Cheesy Taco Crescent Pie
Cheesy Taco Crescent Pie is an easy, comforting dinner with a flaky crescent crust, seasoned ground beef, and plenty of melted cheese. It comes together quickly with simple ingredients and slices neatly after a short rest.
Ingredients
- 1 8-ounce can refrigerated crescent roll dough
- 1 pound ground beef
- 2 cups shredded Mexican blend cheese divided, 1 cup underneath and 1 cup on top
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika or regular paprika
- a few grinds black pepper to taste
- a little oil or nonstick spray for greasing a 9-inch pie dish
Instructions
- Heat the oven to 375°F and lightly grease a 9-inch round pie dish with oil or nonstick spray, making sure to coat the sides as well as the bottom.
- Open the crescent roll tube, unroll the dough, separate it into triangles, and arrange them in the prepared pie dish with the wide ends overlapping around the rim and the points toward the center.
- Press the crescent dough seams together with your fingers to form one continuous crust covering the bottom and sides of the pie dish.
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, for about 6 to 8 minutes or until no pink remains.
- If there is a lot of grease in the skillet, carefully drain it off, then add the kosher salt, chili powder, cumin, paprika, and black pepper and cook for another 1 to 2 minutes until warm and fragrant.
- Sprinkle 1 cup of the shredded cheese evenly over the unbaked crescent crust to create a barrier between the dough and the beef.
- Spoon the warm seasoned beef evenly over the cheese layer, spreading it toward the edges, then scatter the remaining 1 cup of shredded cheese across the top.
- Bake on the center rack for 18 to 22 minutes, until the crust is deep golden around the edges and the cheese is melted, bubbly, and lightly browned in spots; if the edges darken too quickly, loosely tent them with foil.
- Let the pie rest for 5 to 10 minutes before slicing so the cheese settles and the wedges hold together better.
Notes
Leftovers keep covered in the refrigerator for a few days. For best reheating, warm slices in a 325°F oven or toaster oven for 10 to 15 minutes so the crust gets flaky again; the microwave will heat slices too, but the bottom will turn softer.
Nutrition
Calories: 475kcal
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