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Taco-Stuffed Triangles

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  • Prep 20 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
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This fresh and easy take on tacos uses crescent dough in place of traditional taco shells and is sure to please your family.
Updated Oct 11, 2018
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  • 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).

Tips from the Pillsbury Kitchens

  • tip 1
    Recipe can be prepped up to 2 hours ahead of time. Just refrigerate until ready to bake. You may need to add a few minutes extra bake time with this method.
  • tip 2
    Add heat to these by swapping in your favorite hot salsa, if desired.

Nutrition Information

No nutrition information available for this recipe
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