Taco Twists

They always make these recipes sound so easy. The cooking of it was, the twisting of the taco, not so much. I got better as I went along, but man, those first few were messy. I think the photo from the website was all neatly done up, no meat falling out, like a little taco parcel. The photo I used for this site is my best one, if that tells you anything. 

Important part though, they still tasted great!

• 1 lb ground beef
• 1 large onion, chopped
• 2 cups (8 oz) shredded cheddar cheese
• 1 cup salsa
• 1 can (4 oz) chopped green chilies
• 1 tsp garlic powder
• 1/2 tsp hot pepper sauce
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 3 tubes (8 oz 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 1/2 cup meat mixture in the 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. If desired, freeze baked Taco Twists for up to 3 months in a heavy'duty resealable plastic bag. Bake frozen twists on ungreased baking sheets at 350 degrees for 20-25 minutes or until heated through. 

NOTES: I skipped the hot pepper sauce. The recipe isn't specific enough on what hot pepper sauce is. Maybe it's just your everyday, generic, hot sauce? Either way, I don't do spicy. It tasted fine without it.

Serves 12

Prep Time: 15 minutes

Total Time: 40 minutes

Recipe from Taste of Home