Taco Twists
From mbelisle 14 years ago
- 1 hr to make
- Serves 12
This came from a tear-apart cookbook at the grocery store checkstand. It is kind of like a taco calzone.
Ingredients
- 1 pound ground beef shopping list
- 1 large onion, chopped shopping list
- 2 cups shredded cheddar cheese shopping list
- 1 cup salsa shopping list
- 1 can (4 oz) chopped green chiles shopping list
- 1 tsp garlic powder (I use more) shopping list
- 1/2 tsp hot pepper sauce (I use more) shopping list
- 1/4 tsp salt (I skip this) shopping list
- 1/4 tsp ground cumin (I use more) shopping list
- 3 tubes (8 oz each) refrigerated crescent rolls shopping list
How to make it
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain.
- Stir in cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin.
- Unroll crescent dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal.
- Place 1/2 cup of meat mixture in the center of each rectangle. Bring four corners to the center and twist; pinch to seal.
- Bake at 350 F for 25-30 minutes or until golden brown. You can freeze the baked twists and bake from frozen at 350 F for 20-25 minutes to heat through.
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