We've had tacos, taco salad, nachos, taco rings, burritos, enchiladas and probably lots of other taco concoctions I'm not thinking of at the moment, but never a taco puff... that is until now! Those refrigerated crescent rolls are something. You can make the plain rolls, great desserts (I have the recipe for a really good dessert my Aunt Susie makes with them I can't wait to share) and great main dishes like this one. Who wouldn't love a light, flaky crust filled with taco-y goodness? I know I wouldn't turn one down! They really were yummy. Chase ate a whole one by himself... what a little piggy! I needed something quick because we had to go to graduation last night. My cousin Alexi graduated (the one whose hair I did for prom). She makes me feel so old. I remember when she was born. I grew up very close to her family. I was raised an only child (I have one half brother, but I wasn't raised with him and don't really know him. I haven't seen him in 6 years). I love Alexi and her older sister Bethany just like they were my own sisters. I hope my own girls turn out to be as great of girls as they are.
This is me and Alexi right before the graduation ceremony. Man, I love how my short family makes me look tall! Oh, and look at my new makeup. I received the Beauty of the Earth makeup I won yesterday and got to try it out. I really like it! Thanks Mrs. Suzie Homemaker :)
TACO PUFFS
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes refrigerated crescent
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes refrigerated crescent
2 cups (8 ounces) shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. Unroll crescents leaving 2 crescents together to form a square. Press seems together and place in a greased cookie sheet. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Pull crescent dough around the filling and pinch edges to seal tightly. Bake at 400° for 13 minutes or until golden brown. Makes 8
Comments
I love all your taco recipes too! I don't know how picky your little ones are, but we like to add a can or two of black beans (drained and rinsed) to most of our taco recipes. It really stretches the meat and bumps up the nutrition. Especially helpful if you're feeding a crowd! I sometimes even grate in carrot and red peppers too...but don't tell my hubby!
By the way...your make-up looks beautiful!
Alexi, congratulations! Your hard work has paid off!