- Preparation time
- 20 mins
- Cooking time
- 40 mins
- 4 people
- June 1, 2016
This fresh and easy take on tacos uses crescent dough in place of traditional taco shells and is sure to please your family.
- 1/2 lb lean (at least 80%) ground beef
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 1/3 cup water
- 1/4 cup mild salsa
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 can (8 oz) refrigerated crescent dinner rolls
- Shredded lettuce, additional shredded Cheddar cheese and tomatoes, as desired
- Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix and water. Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese.
- Unroll dough; separate into 8 triangles. Place 4 triangles on ungreased cookie sheet, and gently press so wide end of triangle is about 4 inches across. Place about 1/3 cup filling on top of each triangle, spreading within 1/2 inch of edge.
- Gently stretch remaining 4 triangles; turn over onto filled triangles, firmly pressing edges with fork to seal. With fork, prick top of each to allow steam to escape.
- Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Serve with traditional taco toppings (lettuce, cheese and tomatoes).