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Taco Twists

Taco Twists
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
12 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1 pound ground beef
  • 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.
© Taste of Home 2012

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Taco Twists (continued)

Directions (continued)

  • Yield: 12 servings.
Nutrition 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.
© Taste of Home 2012