Sourdough Crescent Roll Taco Bake

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My sourdough crescent roll taco bake is made completely from scratch, even down to the seasoning! It’s so simple to make and one of my absolute favorites. You can customize it with your favorite taco toppings after baking.

Taco bake is one of my all-time favorite ground beef dishes! It’s so savory and has all kinds of textures. I can’t recommend it enough, especially with some shredded lettuce on top!

You can serve this dish by itself or with a fun taco side like homemade cheese dip, jalapeño dip, or some chips and salsa.

Why You’ll Love This Recipe

1. Super simple to make: The steps are so easy, anyone can follow them!
2. Made from scratch: Everything, from the taco seasoning to the crescent rolls, is made from scratch.
3. Customizable toppings: You can add your favorite taco toppings after baking!
4. Freezes very well: Whether frozen in slices or whole, it freezes well and can be reheated right from the freezer

Ingredients

Sourdough Crescent Rolls

• sourdough starter: you can use either fed or discard
• milk: I like to use whole milk but you can use any
• sea salt: I like fine sea salt for a wholesome option
• all-purpose flour: I use organic, unbleached but you can use any kind of all-purpose
• cold butter: you’ll want to use salted stick butter
• raw honey: you can also use pure maple syrup if you’d like

Taco Bake

• ground beef: you can use any
• yellow onion: or a white onion works well
• fine sea salt: this is a great wholesome option
• ground black pepper: you can use freshly cracked or already ground
• garlic powder: make sure it’s not garlic salt
• onion powder: this adds such great flavor
• ground cumin: this adds a delicious taco taste
• chili powder: make sure it’s salt-free
• tomato paste: I use organic but regular works too
• sour cream: I like the Daisy brand but any will work
• shredded mild cheddar cheese: medium would work too
• tortilla chips: I like organic or avocado oil ones but any will work
• optional toppings: you can do shredded lettuce, diced tomatoes, salsa, sour cream, or your favorites.

Tools You May Need

• 8×8 stainless steel baking pan
• mixing bowl
• rolling pin
• stainless steel skillet
• pizza cutter

How to Make Sourdough Crescent Roll Taco Bake

Make the Sourdough Crescent Rolls

1. Add flour, salt, butter (grated into pieces with a cheese grater or cut into small pea-sized pieces), milk, honey, and sourdough starter to a large mixing bowl. Stir to combine until dough begins to form.
2. Use your hands to finish combining the shaggy mixture into a dough ball. (Moistness of your dough will depend on your starter’s hydration. If it’s not coming together, add in 1-2 Tbsp of milk. If it’s too wet add 1-2 Tbsp four).
3. Knead dough in the bowl for 30 seconds to bring it together. Set aside for now while we make the filling.
4. OPTIONAL: You can ferment the dough (if doing this use fed starter) by covering the dough with a damp towel, Saran wrap, or a lid loosely. Let dough sit on the counter at room temperature to ferment for 12 hours or until doubled in size. Then continue the recipe or place dough in fridge for up to 2 days.

Make the Filling

1. Warm a skillet over medium heat then add ground beef and diced onions. Stir and break beef down into smaller pieces while cooking on medium heat for 8-10 minutes. Drain grease when fully cooked.
2. Add sea salt, black pepper, garlic powder, onion powder, ground cumin, chili powder, tomato paste, and sour cream to the skillet. Stir and warm over low heat until evenly combined. Remove from heat and set aside.

Assemble Taco Bake

1. Preheat oven to 375 degrees Fahrenheit and either grease or line a stainless steel brownie pan (8×8 or 9×9) with parchment paper. You can use a small-medium casserole dish if desired, just add a couple of minutes to the bake time. Set aside.
2. Roll crescent dough into a square a little bigger than the bottom of the pan you’re using so it will cover the bottom and a little bit up the sides creating a crust.
3. Place rolled out dough into prepared pan. Use your hands to help form it into the shape of the pan, going up the sides a little.
4. Pour beef mixture into crust and smooth out so it’s spread evenly across, filling the crust.
5. Add shredded cheese then crushed tortilla chips to the top.
6. Bake at 375 degrees Fahrenheit for 20-25 minutes until fully baked.
7. Remove from oven, let cool for a couple of minutes, then slice and add any toppings you desire. Enjoy!

Variations

• Make a crescent roll taco ring by slicing the crescent dough into triangles and rolling them up with the filling, cheese, and chips.
• Swap the ground beef for sausage for a fun twist.
• Make it a spicy taco bake by adding diced jalapeños or a spicy salsa to the filling.

How to Serve Crescent Roll Taco Bake

You can serve this taco bake by itself or with a side of homemade cheese dip and/or chips and salsa! Also, homemade hot honey drizzled over the top is amazing.

Molly’s Tips

• Read the recipe before getting started so you know what to expect.
• Wait to make any adjustments until you’ve made it once.
• Make the crescent roll dough a day or two ahead for more fermentation benefits!
• Add whatever taco toppings you love after baking; it’s really customizable.

How to Store and Reheat Leftovers

Storing Instructions

Store cooled leftovers in an airtight container, preferably glass, in the fridge for up to 2 days. You can also freeze it up to 3 months, whole or in slices.

Reheating Instructions

Place the taco bake, whole or in slices, into the oven at 375 degrees Fahrenheit until warm. If you’re reheating frozen taco bake, there’s no need to thaw.

Recipe FAQs

More Taco Recipes

• Slow Cooker Walking Taco Casserole 
• Sheet Pan Chipotle Chicken Peach Tacos
• Sheet Pan Chipotle Chicken Pineapple Tacos
• Sheet Pan Mango Chicken Tacos
• Taco Stuffed Sweet Potatoes
• American Flag Taco Dip

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Recipe

Sourdough Crescent Roll Taco Bake

Molly LaFontaine

My sourdough crescent roll taco bake is made completely from scratch, even down to the seasoning! It's so simple to make and one of my absolute favorites. You can customize it with your favorite taco toppings after baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Sourdough

Servings 9 slices

Ingredients

  

Sourdough Crescent Rolls

• 1 cup all-purpose flour (I use organic, unbleached)
• 1/2 tsp fine sea salt
• 3 Tbsp cold stick butter (I use salted)
• 1/3 cup milk (I use whole milk but any works)
• 1 Tbsp raw honey
• 1/4 cup sourdough starter: fed or discard

Taco Bake

• 1/2 pound ground beef
• 1/2 of a yellow onion (or white onion)
• 1 1/4 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin
• 1 1/4 tsp chili powder (salt-free)
• 2 Tbsp tomato paste
• 2/3 cup sour cream
• 1 cup shredded mild cheddar cheese
• 1 cup crushed tortilla chips
• Optional Toppings: shredded lettuce, diced tomatoes, salsa, sour cream, your favorites.

Instructions

 

Make the Sourdough Crescent Rolls

• Add flour, salt, butter (grated into pieces with a cheese grater or cut into small pea-sized pieces), milk, honey, and sourdough starter to a large mixing bowl. Stir to combine until dough begins to form.
• Use your hands to finish combining the shaggy mixture into a dough ball. (Moistness of your dough will depend on your starter’s hydration. If it’s not coming together, add in 1-2 Tbsp of milk. If it’s too wet add 1-2 Tbsp four).
• Knead dough in the bowl for 30 seconds to bring it together. Set aside for now while we make the filling.
• OPTIONAL: You can ferment the dough (if doing this use fed starter) by covering the dough with a damp towel, Saran wrap, or a lid loosely. Let dough sit on the counter at room temperature to ferment for 12 hours or until doubled in size. Then continue the recipe or place dough in fridge for up to 2 days.

Make the Filling

• Warm a skillet over medium heat then add ground beef and diced onions. Stir and break beef down into smaller pieces while cooking on medium heat for 8-10 minutes. Drain grease when fully cooked.
• Add sea salt, black pepper, garlic powder, onion powder, ground cumin, chili powder, tomato paste, and sour cream to the skillet. Stir and warm over low heat until evenly combined. Remove from heat and set aside.

Assemble Taco Bake

• Preheat oven to 375 degrees Fahrenheit and either grease or line a stainless steel brownie pan (8×8 or 9×9) with parchment paper. You can use a small-medium casserole dish if desired, just add a couple of minutes to the bake time. Set aside.
• Roll crescent dough into a square a little bigger than the bottom of the pan you're using so it will cover the bottom and a little bit up the sides creating a crust.
• Place rolled out dough into prepared pan. Use your hands to help form it into the shape of the pan, going up the sides a little.
• Pour beef mixture into crust and smooth out so it’s spread evenly across, filling the crust.
• Add shredded cheese then crushed tortilla chips to the top.
• Bake at 375 degrees Fahrenheit for 20-25 minutes until fully baked.
• Remove from oven, let cool for a couple of minutes, then slice and add any toppings you desire. Enjoy!

Notes

Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.

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A quick note: My recipes are created, tested, and loved in our home – never made with AI.

Keyword sourdough crescent roll taco bake