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Taco Twists Recipe

Taco Twists Recipe photo by Taste of Home

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Why just serve tacos in ordinary flour or corn tortillas? For a mouthwatering change of pace, bake the taco beef in flaky, golden crescent rolls. My family enjoys these for a hearty lunch or light dinner.—Carla Kreider, Quarryville, Pennsylvania

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Taco Twists Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 large onion, chopped
2 cups (8 ounces) shredded cheddar cheese
1 cup salsa
1 can (4 ounces) chopped green chilies
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tubes (8 ounces each) refrigerated crescent rolls

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin.
Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and twist; pinch to seal.
Bake at 350° for 25-30 minutes or until golden brown. You can freeze baked Taco Twists for up to 3 months in a heavy-duty resealable plastic bag.
To use frozen Taco Twists: Bake frozen twists on an ungreased baking sheet at 350° for 20 to 25 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 214 calories, 13 g fat (7 g saturated fat), 39 mg cholesterol, 463 mg sodium, 10 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Taco Twists in Taste of Home Ground Beef Cookbook , p283

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Reviewed on Oct. 28, 2012 by Sonia Gail

I made this for my family and I can never make enough of them. They always want more.

Reviewed on Aug. 23, 2010 by sjentgens

My husband LOVES these... when we moved I had some in the freezer to cook up real quick for a quick lunch and everyone was asking for the recipe. I used 1.75 ground beef and a whole cup of salsa and added about 1/4 cup more cheese these are great with some sour cream lettuce and tomatoes on the side!

Reviewed on Jan. 25, 2010 by Granny Grey

I have made these several times now instead of just ordinary tacos and my son loves them. I add double the amount of salsa that the recipe states, 1/2 can of the green chilies, & take out the hot sauce. Also, I actually have enough meat mixture every time to fill 4 packages of crescent rolls instead of the 3 in the recipe. They are very tasty and served with a nice salad on the side, it's a great dinner!!