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Leftover Taco Beef Recipes

Forget Taco Tuesdays – with these recipes, you might just end up eating taco (meat) every day.


  • 1 package large crescent rolls I tested with Pillsbury Grands flaky crescent rolls

  • 1 pound taco seasoned ground beef

  • 3/4 cup salsa of your choice

  • 1 teaspoon salt

  • 1 cup refried beans

  • 1 1/2 cups shredded cheddar cheese

  • 1/2 teaspoon dried oregano (optional)


  • Preheat the oven to 375.

  • In a skillet add taco seasoned beef the refried beans, salsa, salt, and stir well; bring the mixture to a simmer over low heat about 5 minutes, then turn off the heat

  • Open your crescent rolls and unroll. I had 4 large squares of dough with 2 triangles making up each square. Press the seams of the triangles together and working with one large square at a time, line a 9-inch pie plate. You can trim away any excess dough when you're done and don't worry what it looks like. If you have any thick spots, try to press them as evenly as possible with your hands.

  • Transfer the beef mixture to your pie plate and top with cheese and oregano.

  • Bake 15-17 minutes until the cheese is bubbling and the rolls are browned. You may need to use a little aluminum foil to cover your crust edges if they start to get too dark.

  • Let it stand 10 minutes before slicing.


  • 2 pounds ground beef taco seasoned

  • 16 ounce can large biscuits

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 8 ounces cheddar cheese shredded and divided

  • 1 medium onion halved and sliced

  • 2 medium tomatoes sliced

  • 1 medium red bell pepper halved and sliced

  • 4 ounces canned sliced Jalapeno peppers

Below are links to recipes I recommend for using left taco ground beef for:

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