Ingredients Jump to Instructions ↓

  1. 3/4 pound ground beef

  2. 1/3 cup chopped onion

  3. 2 tablespoons taco seasoning

  4. 2 tablespoons sliced ripe olives, drained

  5. 2 tablespoons taco sauce

  6. 2 tubes (8 ounces each ) refrigerated crescent rolls

  7. 1 cup (4 ounces) shredded Colby cheese

  8. 1 cup (4 ounces) shredded Monterey Jack cheese Shredded lettuce, chopped tomatoes, guacamole and BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, olives and taco sauce. Unroll crescent dough; separate into eight rectangles. Seal seams and perforations. Place meat mixture in the center of each rectangle; sprinkle with cheeses. Fold dough over filling and pinch to seal. Place seam side down on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown. Layer with lettuce, tomatoes, guacamole and sour cream on four serving plates; top each with two bundles. Yield: 4 servings.


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