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Taco Crescent Dinner for a Quick Weeknight Meal
Tacos are an amazing dinner, especially for a family. They are easy to make, usually inexpensive thanks to sales, and they are great for gatherings and weeknight meals. It seems like I’ve been stuck in a rut with my tacos though, so I thought I’d change it up with Taco Crescent Dinner. It was a complete hit with my family. Best yet, Taco Crescent Dinner is done in about 30 minutes, thanks to some easy ingredients and simple time management.
What Makes a Taco Crescent Dinner
You’ll find your favorites making a comeback in Taco Crescent Dinner. Seasoned ground beef, shredded cheese, lettuce and tomatoes all add their delicious flavor. The newcomer is refrigerator crescent rolls that form a blanket around the meat and cheese and creating a cradle for your favorite taco toppings. There’s no need for fragile taco shells or flour tortilla shells that you need to steam to make them pliable. The crescent rolls do all the work wonderfully!
Ingredients
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- 1 ½ lbs ground beef
- 2 pkts taco seasoning
- ½ C water
- 1 C cheddar cheese, shredded
- 2 cans refrigerated crescent rolls
- ½ head lettuce, shredded
- ½ C cheddar cheese, shredded
- ½ pint grape tomatoes, diced
- ½ C sour cream
- taco sauce
Instructions
- Heat oven to 425 degrees F.
- Brown the ground beef; drain completely.
- Add the taco seasoning and water; simmer until the sauce is thick. Set aside.
- On a baking sheet, place a piece of parchment paper that covers the entire surface.
- Open one tube of crescent rolls and separate. Place four triangles like the points of a compass, short edges in and points out. Fill in the gaps with the remaining four triangles of the tube.
- Open the second tube of crescent rolls and separate. Fill in all of the gaps with the eight triangles and press flat.
- Spoon the meat in a ring around the dough about an inch from the center edge.
- Top the meat with 1 C cheddar cheese.
- Wrap the points of the crescents over the meat, sealing in the middle. Start with the last ones laid down (top layer) and finish with the bottom layer. Press in the center to seal against the short edges of the crescents.
- Bake 15 minutes in heated oven.
- Remove from oven and let cool 5 minutes.
- Transfer to a serving dish, if desired.
- Place the shredded lettuce in the center of the ring.
- Top with cheddar cheese, tomatoes, sour cream, and taco sauce.
- Serve warm.
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Taco Crescent Dinner as an Appetizer
Taco Crescent Dinner makes a phenomenal appetizer when family and friends gather. Slice the ring up in thin wedges and watch it disappear! Place the fillings in the center of the ring or place in small bowls around your serving dish. It’s sure to be a hit!
1 ½ lbs ground beef
2 pkts taco seasoning
½ C water
1 C cheddar cheese, shredded
1 cans refrigerated crescent rolls
½ head lettuce, shredded
½ C cheddar cheese, shredded
½ pint grape tomatoes, diced
½ C sour cream
taco sauce
Heat oven to 425 degrees F.
Brown the ground beef; drain completely.
Add the taco seasoning and water; simmer until the sauce is thick. Set aside.
On a baking sheet, place a piece of parchment paper that covers the entire surface.
Open one tube of crescent rolls and separate. Place four triangles like the points of a compass, short edges in and points out. Fill in the gaps with the remaining four triangles of the tube.
Open the second tube of crescent rolls and separate. Fill in all of the gaps with the eight triangles and press flat.
Spoon the meat in a ring around the dough about an inch from the center edge.
Top the meat with 1 C cheddar cheese.
Wrap the points of the crescents over the meat, sealing in the middle. Start with the last ones laid down (top layer) and finish with the bottom layer. Press in the center to seal against the short edges of the crescents.
Bake 15 minutes in heated oven.
Remove from oven and let cool 5 minutes.
Transfer to a serving dish, if desired.
Place the shredded lettuce in the center of the ring.
Top with cheddar cheese, tomatoes, sour cream, and taco sauce.
Serve warm.
Change up your meal with Taco Crescent Dinner!
Donna Smith says
July 25, 2013 at 8:27 pmlooks yummy & easy!
unsa says
July 25, 2013 at 10:10 pmThat looks so good, i really like the idea, interesting unique way to remake old favorites:)
Molly says
October 1, 2013 at 11:22 amI make this all the time. I used to be a Pampered Chef representative. It’s the best recepies out there.
Erin says
November 20, 2013 at 6:22 pmMaking this tonight w biscuits, thought I had crescents! Still seemed to work out fine with a little more work! Thanks!! (Found ya on pinterest)
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