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Taco-Stuffed Triangles

Taco-Stuffed Triangles
  • Prep 20 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
This fresh and easy take on tacos uses crescent dough in place of traditional taco shells and is sure to please your family.
Updated October 11, 2018
Make With
Make With
Pillsbury Crescents


  • 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) Pillsbury™ refrigerated crescent 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).

  • 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.
  • Add heat to these by swapping in your favorite hot salsa, if desired.

No nutrition information available for this recipe
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