Taco-Stuffed Triangles

taco-stuffed triangles Entree Southwestern
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. MORE+ LESS-

Updated October 11, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents


lb lean (at least 80%) ground beef
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
cup water
cup mild salsa
cup finely shredded Cheddar cheese (2 oz)
can (8 oz) Pillsbury™ refrigerated crescent rolls
Shredded lettuce, additional shredded Cheddar cheese and tomatoes, as desired


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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).

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

No nutrition information available for this recipe

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