Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 3/4 pound ground beef
  • 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.
Originally published as Taco Bundles in Quick Cooking March/April 2005, p46

Nutritional Facts

1 each: 601 calories, 38g fat (18g saturated fat), 94mg cholesterol, 1320mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 33g protein.

  • 3/4 pound ground beef
  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Taco Bundles in Quick Cooking March/April 2005, p46

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MY REVIEW
2princesses2luv User ID: 4369472 214012
Reviewed Dec. 4, 2014

"These were just ok to us. I don't think we would make them again. easy and fast to make though."

MY REVIEW
myweisenberger User ID: 2107170 132298
Reviewed Sep. 13, 2011

"My family loved this. My husband said "this is definitely a 'do again'."

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