Taco crescent rolls

I discovered this recipe a couple years ago and it has become a go to recipe for me. Willow Bird Baking came up with the amazing combo of taco meat and crescent rolls. I do it a little differently from the original, I leave out salsa and extra cheese. I just think it’s super tasty and super easy to do.

– 1 lb. of ground beef, I use the leanest ground beef I can, like 93% lean
– Taco seasoning, plus however much water it says to use on the packet
– 6 oz. cream cheese
– 1/4 cup shredded cheddar cheese, or I just use about two handfuls
– 1 can of big and buttery crescent rolls, the really big kind

Start off by browning your ground beef. Make sure you chop the meat up into small pieces.

Add in your taco seasoning. Follow the taco seasoning package instructions. Mine said 3/4 cup water.

You need to let it cook until the sauce thickens.

Then you take your cream cheese and shredded cheddar. Mix it together to soften the cream cheese and incorporate the shredded cheese in to it.

Then you add your ground beef into the cheese mixture. It’ll get creamy and just look amazing. At this point, heat up your oven to 350 degrees.

Take one of the crescent roll triangles into your hand. Flatten it slightly and then put a heaping tablespoon of the meat mixture into it. Then fold the dough over the meat the best you can. I try taking the back corners, folding them over the meat, then wrapping the longer end around the whole thing and pinching any open spots closed. But do whatever works for you.

So they should look like little packets now. Stick them into the oven for 12-14 minutes, or whatever it says on your crescent roll instructions.

They will puff up. Then meat will still be hot and amazing. You’re just cooking the dough around the already cooked meat.

Enough to share. Now, I know that I always have left over meat that I can’t fit into a crescent roll without busting out another tube of dough. It’s perfect in a tortilla, as your regular taco meat for taco night or by itself with a spoon.

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