I am always looking for kid friendly recipes. My children are my biggest food critics. I can make the fanciest dinner and be so proud…just to hear, “Do we have any chicken nuggets? I don’t like this.” ~sigh~ This is one of the hardest tasks a mom faces. Finding a meal that the whole crew will eat.
Well here is a twist on basic tacos that is sure to please! Pillsbury refrigerated rolls are on sale everywhere right now making this a very affordable and convenient meal. You can make a couple batches ahead and freeze for a quick dinner or easy hot lunches!
- 1 pound ground beef
- 1 large onion, chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup salsa
- ½ can (2 ounces) chopped green chilies
- 1 teaspoon garlic powder
- ½ teaspoon hot pepper sauce
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 3 tubes (8 ounces each) refrigerated crescent rolls
- 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 separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place ½ cup meat mixture in the center of each rectangle. Bring four corners to the center and twist; pinch to seal.
- 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.
- 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.