Taste of Home
Taco Twists
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 12 servings.
Why serve tacos only 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 warm lunch or light dinner.—Carla Kreider, Quarryville, Pennsylvania
Ingredients
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1 pound ground beef
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1 large onion, chopped
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2 cups shredded cheddar cheese
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1 cup salsa
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1 can (4 ounces) chopped green chiles
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1 teaspoon garlic powder
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1/2 teaspoon hot pepper sauce
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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3 tubes (8 ounces each) refrigerated crescent rolls
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Optional: Shredded lettuce, sliced ripe olives, chopped tomatoes and sliced seeded jalapeno pepper
Directions
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1.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin.
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2.
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 4 corners to the center and twist; pinch to seal.
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3.
Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired.
Nutrition Facts
1 taco twist: 214 calories, 13g fat (7g saturated fat), 39mg cholesterol, 463mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 12g protein.
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