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"

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

SERVINGS

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Servings
USMETRIC

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

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.