Taco Twists

Name: Taco Twists
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings.
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; Shredded lettuce, sliced ripe olives, chopped tomatoes, sliced seeded jalapeno pepper, optional

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

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
Shredded lettuce, sliced ripe olives, chopped tomatoes, sliced seeded jalapeno pepper, optional

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° until golden brown, 25-30 minutes. If desired, serve with favorite toppings. 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.

Nutrition Facts

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

Originally published as Taco Twists in Taste of Home Ground Beef Cookbook-Book

Reviews

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Sonia Gail

Oct 28, 2012

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

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!
Granny Grey

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!!