Bring some creativity to taco night with these fun and tasty Taco Twists. Packed with perfectly seasoned ground beef and all your favorite taco toppings, these twists substitute traditional tortillas with irresistibly flaky crescent rolls. With such a unique spin on an old favorite, these Taco Twists are sure to be an instant family favorite.
- 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
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.
Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets, pressing 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.
Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired.
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.
Recipe from Taste of Home.