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ground beef onion Cheddar cheese salsa green chiles garlic hot pepper salt ground cumin crescent rolls shredded lettuce
Viewed: 66 - Published at: 4 years agoIngredients
- 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, sliced seeded jalapeno pepper
Method
- 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.
- Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased
- ; 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.
- Bake at 350° until golden brown, 25-30 minutes. If desired, serve with favorite toppings.
- Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased
- at 350° for 20-25 minutes or until heated through.
