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Mexican Pot Pie

Mexican pot pie with a creamy taco-spiced beef, corn, and bean filling and a flaky crescent roll crust. Bakes until the top is deep golden and the filling bubbles at the edges for a hearty Tex-Mex casserole dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 1.5 lb ground beef
  • 1 packet taco seasoning
  • salt and pepper to taste
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn
  • 1 can (10 oz) Rotel tomatoes, drained
  • 0.5 cup sour cream
  • 1 cup shredded Mexican cheese blend
Crescent roll crust and serving
  • 1 can (8 oz) crescent roll dough
  • Sour cream, cilantro, and salsa for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
Cook the taco beef
  1. Brown ground beef in a skillet, drain fat, add taco seasoning and 1/4 cup water, and simmer 3 minutes.
Assemble the filling
  1. Stir in black beans, corn, Rotel, and sour cream until combined, then transfer to the baking dish.
Add cheese
  1. Top the filling with shredded Mexican cheese.
Crescent roll crust
  1. Unroll crescent dough and lay it over the top, pressing edges to seal and stretching to cover.
Bake and serve
  1. Bake 20–25 minutes until the crust is deep golden and the filling is bubbling.
  2. Serve hot with sour cream, cilantro, and salsa.

Notes

For clean slices, let the Mexican pot pie rest 5 minutes after baking so the bubbly filling thickens. Store leftovers covered in the refrigerator for up to 3 days; freeze baked leftovers up to 2 months and reheat in a 350°F oven until hot. For a lighter option, use reduced-fat Mexican cheese and light sour cream—texture stays creamy with less fat.