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Taco Twists

SUBMITTED BY: Carla Kreider

"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"
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cups shredded Cheddar cheese
  • 1 (8 ounce) jar salsa
  • 1 (4 ounce) can chopped green chilies
  • 1 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3 (8 ounce) cans refrigerated crescent rolls

DIRECTIONS

  1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin; mix well. 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. Bake at 350° for 25-30 minutes or until golden brown.

FOOTNOTE

  • Timely Tip: You can freeze baked Taco Twists for up to 3 months in a heavy-duty resealable plastic bag. Reheat frozen twists on a baking sheet at 350° for 20 to 25 minutes or until heated through.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2007 by MrsFisher0729
Made these a few weeks ago for guests. Yummy! Meat mixture is fabulous and could be adapted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2007 by Bonnie
These were tasty! Don't add too much meat mixture, though! MORE


 
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