I love quick dinners that come together with little effort. I can take my family’s favorite dinners and add a little twist with little effort or cost and create a whole new meal.
The recipe below is one of those meals. It combines taco ingredients with crescent rolls to make a tasty meal.
You begin by preparing the taco filling. Next, you arrange the crescent rolls on a baking sheet lined with parchment paper in a circular manner.
Place the taco filling on the crescent rolls and fold over the filling. Top with additional cheese and bake until golden brown. Let cool for a few minutes and serve.
3/4 lb. lean ground beef
1 pkg. taco seasoning mix
1 cup cheddar cheese, shredded
2 tbsp. water
2 (8 oz.) pkg. refrigerated crescent dinner rolls
1 medium bell peppers
1 cup of salsa
3 cups lettuce, shredded
1 medium tomato (I prefer Roma)
1/4 cup onions, chopped
1/2 cup black olives (I didn’t use)
You can pretty much choose whatever toppings you would want for tacos.
Brown ground beef in a skillet over medium heat; drain.
Remove from heat and add taco seasoning, water, and cheese.
Preheat oven to 375.
Spray a pizza pan or cookie sheet. Unroll the crescent rolls into triangles and arrange in a circle with wide ends in the middle overlapping and points on the outside.
You want a 5-inch diameter in the middle.
Scoop meat on the widest part of the triangles.
Fold the points over and tuck under the wide end of the triangle. The filling will not be covered completely. Bake for 20 to 25 minutes or until golden brown.
Serve with your favorite toppings. You can also put green bell pepper in the middle of the ring and fill it with salsa. Or you can put the lettuce and all toppings in the middle.
Or you can do like we did and put it on a plate and then add toppings.
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