- 1 lb lean ground beef
- 1/2 onion finely diced
- 1 package taco seasoning
- 1/2 cup water
- 1 1/2 cups cheddar cheese shredded
- 2 cans refrigerated crescent rolls
- lettuce tomatoes, sour cream, jalapenos
Heat oven to 375°F.
Cook beef and onion in over medium heat until no pink remains. Drain any fat. Add taco seasoning mix and 1/2 cup water. Simmer 4-5 minutes or until thickened. Cool slightly and toss with 1 cup cheese.
Unroll the crescent rolls. Arrange on a parchment lined pan so the short end in inside and the tips point out in a circle. (it should have a 4″ center and will look like a sunshine shape.
Top the center of the rolls with taco meat and top with remaining cheese.
Fold each dough triangle up over the filling and tuck the tip under the bottom of the circle.
Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes and slice. Serve with toppings.
Saturated Fat: 4g
Vitamin A: 144IU
Vitamin C: 1mg