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Taco Twists Recipe

Taco Twists Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:12 servings

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

  • 1. 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.
  • 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 four corners to the center and twist; pinch to seal.
  • 3. Bake at 350° for 25-30 minutes or until golden brown. If desired, freeze baked Taco Twists for up to 3 months in a heavy-duty resealable plastic bag.
  • 4. To use frozen Taco Twists: Bake frozen twists on an ungreased baking sheet at 350° for 20-25 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.

Reviews for Taco Twists

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MY REVIEW
Reviewed Oct. 28, 2012

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

MY REVIEW
Reviewed Aug. 23, 2010

"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!"

MY REVIEW
Reviewed Jan. 25, 2010

"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!!"

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