Taco Crescent Rolls Recipes

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TACO CRESCENT ROLLS RECIPE

These 5-ingredient Taco Crescent Rolls are the perfect kid-friendly Cinco De Mayo food!

Provided by Six Sisters Stuff

Categories     Dinner     Main Course

Yield 8

Number Of Ingredients 5



Taco Crescent Rolls Recipe image

Steps:

  • Heat oven to 375 degrees.
  • Brown ground beef in frying pan until cooked through.
  • Drain grease well and stir in taco seasoning mix and 1/2 cup cheese.
  • Pull dough apart into triangles and spread out thinner. Place on ungreased cookie sheet.
  • Spoon 3 Tablespoons of ground beef mixture onto each triangle, then roll up into a crescent.
  • Bake for 15 minutes or until golden brown.
  • Garnish with rest of the Mexican cheese blend and salsa.

Nutrition Facts : Servingsize 1 serving, Calories 2556 kcal, Fat 180 g, SaturatedFat 70 g, Cholesterol 390 mg, Sodium 4888 mg, Carbohydrate 114 g, Sugar 23 g, Protein 102 mg

1 pound ground beef
1 (1 ounce) package taco seasoning mix
3/4 cup shredded Mexican Cheese Blend (divided)
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup salsa

TACO CRESCENT BAKE

A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8



Taco Crescent Bake image

Steps:

  • Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

Nutrition Facts :

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
Optional: cubed avocado, chopped tomatoes, shredded lettuce and cilantro

TACO CRESCENT WREATH

This is a Tex-Mex twist on the veggie pizza. The wreath is a nice presentation for the holidays, but the crescent rolls can be rolled flat and baked for a more traditional pizza-type crust. I use my own fresh salsa for the topping (on the side), but a chunky bottled version would work. The chipotle chiles add a nice heat to the creamy layer and their amount can be adjusted to your tastes. This recipe is from a Pillsbury appetizer cookbook.

Provided by Ms B.

Categories     Vegetable

Time 58m

Yield 20 serving(s)

Number Of Ingredients 14



Taco Crescent Wreath image

Steps:

  • Heat oven to 375°F.
  • Invert a custard cup on center of ungreased cookie sheet.
  • Do not unroll crescent rolls.
  • Slice each log into 20 rounds (40 total).
  • Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
  • Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
  • Remove custard cup from center of wreath.
  • Bake for 15 to 18 minutes or until light golden brown.
  • Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
  • Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
  • Blend until chiles are chopped finely and mixture is thoroughly combined.
  • Place cooled wreath on serving tray or platter.
  • Spread sour cream mixture over wreath.
  • Decorate with olives, avocado, tomato, and cheese.
  • Place salsa in a small bowl; place in center of wreath.
  • Store in refrigerator.

Nutrition Facts : Calories 124.1, Fat 6, SaturatedFat 1.9, Cholesterol 16.8, Sodium 262.4, Carbohydrate 14.6, Fiber 1.8, Sugar 1.8, Protein 3.4

2 (8 ounce) cans refrigerated crescent dinner rolls
2 chipotle chiles in adobo (from can)
1/3 cup sour cream
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup sliced ripe olives
1 avocado, peeled, diced and dipped in
lime juice
1/2 cup chopped fresh tomato
1/2 cup shredded cheddar cheese
1/2 cup salsa

EASY CRESCENT TACO BAKE

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Crescents

Time 50m

Yield 6

Number Of Ingredients 7



Easy Crescent Taco Bake image

Steps:

  • Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  • Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 20.5 g, Cholesterol 71.4 mg, Fat 23.9 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 10.4 g, Sodium 961.6 mg, Sugar 4 g

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 pound lean (at least 80%) ground beef
¾ cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

CRESCENT-TACO ROLL

This is a new favorite of mine. My mom got it from one of her patients. You can adjust the taco seasoning depending on how spicy you like your foods. If you don't like really cheesy things, make sure you use reduced fat shredded cheddar. It melts so well, you don't even taste the cheese!

Provided by Sydjo

Categories     One Dish Meal

Time 26m

Yield 8-10 serving(s)

Number Of Ingredients 9



Crescent-Taco Roll image

Steps:

  • Preheat oven to 375.
  • Brown meat and drain fat.
  • Follow taco mix preparation directions, make sure all water gets absorbed.
  • Add cheese to meat and stir until meat sticks together and cheese is melted.
  • On a 13-inch baking stone or large size pizza pan, arrange rolls with points outside and bases together. It helps to arrange a square with 4 of the rolls, and then arrange the rest of the rolls in a circle around the square with points facing out.
  • Spoon taco mix over rolls, fill in and fold points over taco mix, pinch to seal.
  • Bake for 11-13 minutes. (Longer times may be necessary to ensure rolls are fully cooked.).
  • Serve with lettuce, tomato, peppers, sour cream, taco sauce, or any taco toppings of your choosing.
  • Can be sliced like a pie or cut into squares.

Nutrition Facts : Calories 211.7, Fat 7.7, SaturatedFat 3.5, Cholesterol 47.9, Sodium 450.6, Carbohydrate 13.3, Fiber 0.9, Sugar 6.9, Protein 21.4

2 (8 ounce) cans refrigerated reduced-fat crescent rolls
1 lb ground chuck or 1 lb ground turkey
1 (1 1/4 ounce) package taco seasoning
2 cups shredded low-fat cheddar cheese
1/2 head lettuce
1 tomatoes
1 green peppers or 1 red pepper
1 (16 ounce) fat free sour cream
1 (8 ounce) jar taco sauce

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