Taco Twists

Lunch

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.

Average Rating: 4.8

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

1 pound ground beef
1 large onion, chopped
2 cups shredded cheddar cheese
1 cup salsa
1 can (4 ounces) chopped green chiles
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
Optional: Shredded lettuce, sliced ripe olives, chopped tomatoes and sliced seeded jalapeno pepper

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.
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.
3. Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired.
4.
Freeze option:
Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.