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Taco Bundles Recipe

A gourmet Mexican cooking class led GaleLynn Peterson of Long Beach, California to a "bundle" for spicy flavors. "I had so much fun in class that I came up with many of my own recipes, including these easy sandwiches that kids especially love," she says.

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Taco Bundles Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

3/4 pound ground beef
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With Johnsonville Italian Sausage.
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1/3 cup chopped onion
2 tablespoons taco seasoning
2 tablespoons sliced ripe olives, drained
2 tablespoons taco sauce
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded Colby cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Shredded lettuce, chopped tomatoes, guacamole and sour cream

Directions

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, olives and taco sauce.
Unroll crescent dough; separate into eight rectangles. Seal seams and perforations. Place meat mixture in the center of each rectangle; sprinkle with cheeses. Fold dough over filling and pinch to seal. Place seam side down on an ungreased baking sheet.
Bake at 375° for 15-20 minutes or until golden brown. Layer with lettuce, tomatoes, guacamole and sour cream on four serving plates; top each with two bundles. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 601 calories, 38 g fat (18 g saturated fat), 94 mg cholesterol, 1,320 mg sodium, 29 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Taco Bundles in Quick Cooking March/April 2005, p46