• 12servings
  • 40minutes
  • 214calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 large onion, chopped

  3. 2 cups (8 ounces) shredded cheddar cheese

  4. 1 cup salsa

  5. 1 can (4 ounces) chopped green chilies

  6. 1 teaspoon garlic powder

  7. 1/2 teaspoon hot pepper sauce

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground cumin

  10. 3 tubes (8 ounces each ) refrigerated crescent rolls

Instructions Jump to Ingredients ↑

  1. Taco Twists Recipe photo by Taste of Home In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin.

  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 four corners to the center and twist; pinch to seal.

  3. Bake at 350° for 25-30 minutes or until golden brown. You can freeze baked Taco Twists for up to 3 months in a heavy-duty resealable plastic bag.

  4. To use frozen Taco Twists: Bake frozen twists on an ungreased baking sheet at 350° for 20 to 25 minutes or until heated through. Yield: 12 servings.


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