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Taco-Stuffed Triangles

(2)
  1 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
    361
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  • Save
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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.

Ingredients

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 dinner rolls
Shredded lettuce, additional shredded Cheddar cheese and tomatoes, as desired

Steps

  • 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).
  • 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).

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
408.8
% Daily Value
Total Fat
26.3g
40%
Saturated Fat
11.1g
56%
Cholesterol
54.7mg
18%
Sodium
669.3mg
28%
Total Carbohydrate
25.6g
8%
Dietary Fiber
0.3g
1%
Sugars
6.8g
Protein
17.4g
% Daily Value*:
Vitamin C
0.50%
0%
Calcium
11.10%
11%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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