Taco Twists

These are awesome and delicious!  I made them for some friends as a quick and easy meal.  They look elegant and hard to make, when in fact, they are not.  These taco twists are a great way to have "tacos" without the shells.  I will definitely make them again!

Taco Twists

Prep: 15 min               Bake: 20-25 min                    Yield: 12 Servings

1 lb. ground beef
1 large onion, chopped
2 C. (8oz) shredded cheddar cheese
1 jar (8oz) salsa
1 can (4oz) chopped green chilies
1 tsp. garlic salt
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. ground cumin
3 tubes refrigerated crescent rolls

In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.  Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin; mix well.
Unroll crescent dough and separate into 12 rectangles.  Place on ungrease baking sheets; press perforations to seal.  Place 1/2 Cup meat mixture in the center of each rectangle.  Bring four corners to the center and twist pinch to seal.  Bake at 350 degrees for 20-25 minutes or until golden brown.

I did a few things differently with these taco twists.  I did not add chilies or the ground cumin.  I added crushed red pepper instead.  I didn't feel like anything was missing with these items left out.  There was still plenty of flavor!  These could be an awesome appetizer or full meal.  They are easy to handle as finger food or to eat with a fork!  They were really fun to make and fun to create!  Enjoy!