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Corn Chip Crescent Tacos

Corn Chip Crescent Tacos
  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 4
Taco shells made from crescents: it's possible! A fast, flavorful and fun twist on taco night.
By Amy Erickson
Updated November 22, 2013


Crescent Taco Shells

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 2 tablespoons olive oil
  • 1 wire rack to cool/form the shells

Fillings and Toppings

  • 2 cups beef and/or bean chili
  • 2 cups corn chips
  • Shredded cheese
  • Shredded lettuce
  • Chopped tomatoes
  • Sour cream
  • Hot sauce, if desired


  • 1
    Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
  • 2
    On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
  • 3
    On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
  • 4
    Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.

  • Fill the taco shells just before serving so they stay nice and firm.
  • Do you prefer vegetarian dishes? Simply substitute vegetarian chili for the beef chili.

No nutrition information available for this recipe
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