- 1 pound ground beef
- 1 large onion, chopped
- 2 cups (8 oz.) shredded cheddar cheese
- 1 cup salsa
- 1/2 can (2 oz.) chopped green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 3 tubes (8 oz. each) refrigerated crescent rolls
Preparation time 15mins
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.
Unroll crescent roll dough and seperate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture int he center of each rectangle. Bring four corners to the center and twist; pinch to seal.
Bake at 350 degrees 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.
To use frozen Taco Twists; bake frozen twists on an ungreased baking sheet at 350 degrees for 20 to 25 minutes or until heated through.