Description: Is it a taco? Is it a crescent roll? Nope, it's BOTH!
- 1 lb lean ground beef
- 1 1/3 c. frozen chopped onion (Pictsweet) (or 1 large onion, chopped)
- 2 c. (8 oz.) finely shredded cheddar cheese
- 1 c. salsa (I used Pace mild chunky salsa)
- 1 can (4 oz.) chopped green chiles
- 1 pkg. Taco Bell Taco seasoning
- 3 (8 oz.) tubes refrigerated crescent rolls
- spray butter (opt.)
- Progresso plain bread crumbs (opt.)
- In large skillet, cook meat and onion over med. heat until no longer pink. When meat is almost brown, sprinkle taco seasoning on top and stir in as you finish browning the meat. (At this point, cooked meat can be refrigerated for up to 2 days before finishing the preparation.)
- Stir cheese, salsa, and chiles into beef.
- Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets. Press perforations to seal.
- Place a little less than 1/2 c. of the beef mixture into the center of each rectangle. Bring 4 corners of the dough to the center and twist; pinch to seal. Pinch all open seams together to seal.
- If desired, immediately prior to baking, spray the top of each twist with butter and sprinkle with bread crumbs.
- Bake at 350 for 25-30 min until golden brown.
- Baked twists can be frozen for up to 3 months. To use frozen twists, bake on ungreased baking sheet at 350 for 20-25 min until heated through.
My rating: 4/5; really tasty and convenient; definitely a keeper.