Tex-Mex Beef “Taco” Pies
with Pillsbury™️ Original Crescent Rolls, Pickled Onion & Creamy Guacamole
- Wheat
- Milk
It’s more or less impossible to improve on the taco—one of the culinary world’s most perfect foods. Truly one of the simple pleasures in life. But leave it to our chefs to try anyway! Ever the creators, they wrapped savory seasoned ground beef in flaky crescent roll dough and topped it with sour cream-swirled guacamole and tangy quick-pickled onions. We present to you: the “taco pie.” And though this delicious riff can never take the place of the OG, what’s not to love about loaded savory pastries?
Ingredients
4 ounce
Crescent Rolls
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
6 ounce
Carrot
1 unit
Lime
10 ounce
Ground Beef
4 tablespoon
Guacamole
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Tex-Mex Paste
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and very thinly slice half the onion; dice remaining onion into ¼-inch pieces. Halve lime. Trim, peel, and dice carrots into ¼-inch pieces.
• In a small microwave-safe bowl, combine sliced onion with juice from all the lime and a pinch of salt. Microwave for 30 seconds. Stir, then set aside to pickle until ready to serve.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots, diced onion, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 3-4 minutes. • Add beef* and Tex-Mex paste. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Remove from heat.
• Unroll Pillsbury™️ Original Crescent Rolls on a floured work surface; separate into two rectangles (you’ll have four rectangles for 4 servings). TIP: The rectangles will be perforated— keep them together as best you can. • Using a rolling pin, roll each rectangle until ⅛ inch thick, pinching the diagonal seam together and rolling over it to seal.
• Transfer dough rectangles to a lightly oiled baking sheet, placing them on opposite sides of sheet at least 2 inches apart (divide between two baking sheets for 4 servings). • Using a slotted spoon, carefully divide beef filling between dough rectangles. Spread filling out, leaving a 1-inch border. • Fold up edges of dough around filling. Bake on top rack until golden brown, 8-10 minutes. (For 4, bake on top and middle racks, swapping rack positions halfway through.)
• Meanwhile, in a second small bowl, combine guacamole and sour cream. • Divide “taco” pies between plates. Top with pickled onion (draining first) and dollop with creamy guacamole. Drizzle with as much hot sauce as you like. Serve.
Ground beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique twist on tacos, though some found it bland and suggested adding cheese or extra seasoning.
- Ease of prep: Forming the crescent roll "pies" was challenging for many; some found the dough too thin or difficult to shape.
- Suggestions: Consider adding cheese, bell peppers, or tomatoes for more flavor. Try baking the crust briefly before adding filling.
- Portions: Several mentioned there was too much filling for the amount of dough provided.
- Vegetables: The carrots were divisive; some liked the addition, while others felt they didn't fit the Tex-Mex profile.
Reviews from our home cooks
I changed this up by only using one package of the tex mex tomato paste (4 serv) and added 1.5 oz of plain tomato paste. I added 2 t of chili powder and 1 t garlic powder to meat/carrot/onion mixture. Mixed in 2 C Monterey Jack cheese. I lay the Pillsbury crescent rolls in a circle and filled them with meat mixture, wrapped the points of the rolls over the meat mixture. Baked at 375 for 10 minutes. I will probably lower the temp and bake longer next time.
Loved it. The pickled onions and guacamole really took this meal over the top. Folding the dough over to make the shape was harder than I expected, but they don't have to look perfect to taste amazing.
Too much meat left over so had to use another tortilla to make another pie. I also added cheese on top to melt and pico de gallo instead of pickled onions. I think using a full size pillsbury would have worked.
The concept with the folded edges didn't work. I would also add a seasoning packet for the beef.
I love these Pillsbury series meals! They are so good. Please offer them again. I am excited to try the next few. This 'taco' pie is flavorful and the crust is sooo good. Love it.
Only three stars because mine didn't turn out like the picture at all. After rolling the biscuit dough out it was much too thin. The hamburger mixture soaked right through and I couldn't form the dough into a pie shape. Ugly but very flavorful.
This was really tasty but it was SO much work to make. I would only ever make this again if I had a ton of time on my hands. The 35-minute cook time is a vast underestimate considering you have to continue prepping things throughout the recipe.
Tasty but super hard to make the pastry into the boat shape. Loved the flavors though. Pickled onions were awesome.
A little hard to get the pie together but it tasted amazing! My kids are picky eaters and all 3 devoured this and asked for more!
This was tasty but a little hard to get the dough to enclose the filling. There was a lot of filling.
