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Corn Chip Crescent Tacos How-To

Corn Chip Crescent Tacos
Our blogger’s surprising new use for crescents puts a fun twist on taco night.
By Amy Erickson

Who knew you could take a crescent roll and make, in a matter of minutes, one of the best taco shells ever? These shells are crispy yet tender and have a succulent, buttery flavor. I chose to fill them with one of my family’s favorite dishes, corn chip pie, but they’ll stand up to anything you want to put in there.

This is a perfect mid-week meal for when you need a little variety. Everyone in my house loved the cute idea of being able to pick up their corn chip pie, no fork required. Super fun!

Roll out the crescent dough sheet very thin (about 1/8 inch). Use a sprinkle of flour to help. Then, cut out 4 (4-inch) circles. I use a small bowl as a guide. The last circle may require a re-rolling of what's left of the dough.

Drizzle the griddle with some olive oil, and grill the crescent circles until they're golden on each side. I used a gas stove-top griddle, and set it to medium.

two crescents on a griddle to the right of one on a cutting board

Gently drape the warm crescent circles onto the wire rack to create the shells. I raise the rack by resting it on two juice glasses so the shells have enough room to drape down as they cool and form.

cooling on a wire rack

Once the shells are completely cooled, you can start filling them up. This is the fun part! Add whatever you love on your tacos. Start with the chili.

spooning in chili into an empty shell

And definitely some sour cream.

row of filled tacos on a rack adding sour cream to first one

Add lettuce, tomatoes, cheese or any other topping you can think of. Then call your troops to the table and dig into the most unique and delicious taco night ever!



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