Taco Twists Recipe
Taco Twists Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cups 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. If desired, 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 20-25 minutes or until heated through. Yield: 12 servings.
Originally published as Taco Twists in Taste of Home Ground Beef Cookbook 1999, p283

Nutritional Facts

1 each: 214 calories, 13g fat (7g saturated fat), 39mg cholesterol, 463mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 12g protein.

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cups 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
  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.
Originally published as Taco Twists in Taste of Home Ground Beef Cookbook 1999, p283

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Reviews forTaco Twists

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MY REVIEW
Sonia Gail User ID: 6897478 29203
Reviewed Oct. 28, 2012

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

MY REVIEW
sjentgens User ID: 5342594 76132
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
Granny Grey User ID: 1970189 69906
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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