Taco Twists

Total Time:Prep: 15 min. Bake: 25 min.

Recipe by Carla Kreider

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

Why serve tacos only 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 warm lunch or light dinner.—Carla Kreider, Quarryville, Pennsylvania

Can you freeze Taco Twists?

Freeze baked, cooled taco twists in freezer containers for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.

TEST KITCHEN APPROVED

Taco Twists

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Yield:12 servings
Prep:15 min
Cook:25 min
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Ingredients

  • 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
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Directions

  1. 1
    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.
  2. 2
    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 4 corners to the center and twist; pinch to seal.
  3. 3
    Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired.

Nutrition Facts

1 taco twist: 214 calories, 13g fat (7g saturated fat), 39mg cholesterol, 463mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 12g protein.
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