Taco-Stuffed Triangles

Taco-Stuffed Triangles
Preparation time
20 mins
Cooking time
40 mins
4 people

Taco-Stuffed Triangles.

This fresh and easy take on tacos uses crescent dough in place of traditional taco shells and is sure to please your family.


Taco-Stuffed Triangles



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
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