These taco crescents were inspired by one of my favorite breakfast/tailgating recipes - Sausage and Cream Cheese Crescents. I was thinking about new recipes and wondered how taco meat would taste instead of sausage. I gave it a try and it was fabulous!
You can make the meat mixture ahead of time and store it in the refrigerator until you are ready to bake the crescents. I like to do bite size crescents. I split the crescent roll in half to make two triangles. Feel free to skip that and just put double the meat on one full crescent roll.
I used lean ground beef, low fat cream cheese and low fat crescent rolls and I couldn't tell a difference. I served the crescents with a little salsa and ranch for dipping. These Taco Crescents are great for a quick lunch or dinner. They would even be perfect for tailgating! I can't wait for college football next week! Are you as excited as I am?!?
- 1 lb lean ground beef or ground turkey
- 8 oz cream cheese or light cream cheese, softened
- 1 (1oz) packed taco seasoning
- 1 cup shredded cheddar cheese
- 3 cans refrigerated crescent rolls
Preheat oven to 375.
Cook the ground beef or turkey in a skillet. Drain fat. Mix hamburger, taco seasoning, cheddar cheese and cream cheese together. Separate rolls into triangles. Cut eat triangle in half lengthwise. Scoop a heaping tablespoon onto each roll and roll up.
Bake for 15 minutes, or until golden brown.
CONNECT WITH PLAIN CHICKEN