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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Why just serve tacos 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 hearty lunch or light dinner.Carla Kreider, Quarryville, Pennsylvania 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. You can 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 to 25 minutes or until heated through. Yield: 12 servings.
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