Taco Crescent Squares Recipes

TACO CRESCENT BAKE

Steps:

• Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

TACO CRESCENT RING

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon beef mixture on the half of each triangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

TACO CRESCENT SQUARES

Steps:

• 1. cook and drain meat,stir in tomato sauce, cheese,onion and chilli powder. Separate rolls into 8 rectangles. Press out to make them bigger.
• 2. sprinkle a little cornmeal on cookie sheet, place one can rolls on cookie sheet and sprinkle a very light dusting on tops with cornmeal.
• 3. place meat mixture onto each. Cover with another roll, seal cut slit in top of dough. Cook until done at 375 degrees.

EASY CRESCENT TACO BAKE

Steps:

• Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
• Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

GUACAMOLE APPETIZER SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth., Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

CRUSTY CRESCENT TACO SQUARES

Steps:

• 1. Brown meat and onion, drain. Stir in taco seasoning mix, beans, and tomato paste. Simmer 5 minutes.
• 2. Unroll dough into 4 rectangles. Place in ungreased 15 x 10 inch jelly roll pan, press over bottom and 1 inch up sides to form crust
• 3. Brush dough with oil and sprinkle with cornmeal. Spoon hot meat mixture over crust.
• 4. Bake at 375 for 25-30 minutes or until crust is golden brown. Sprinkle with cheese. Return to oven for 1-2 minutes until cheese melts.
• 5. Cut into squares and add toppings of lettuce, tomatoes, salsa, sour cream etc...

TACO SQUARES

Steps:

• Preheat oven to 350 degrees. Coat a 9x12 inch oblong pan with non-stick cooking spray.
• Brown ground beef, then place in a colander to drain fat.
• In the same pan, cook onions, then add cooked ground beef, taco seasoning mix, garlic powder, tomato paste and water (half of the empty tomato paste can filled with water). Cook on medium heat, stirring occasionally until well combined and sauce is thickened, about 10 minutes. Season with salt and pepper to taste. Place taco beef in a colander to allow any excess sauce to drain (this will keep crust from getting soggy).
• Place crescent roll dough in prepared pan, and spread out with fingers to touch the sides. Press down on perforated edges to close them.
• Place drained taco beef on top of dough, then cover with shredded cheese.
• Bake for 20 to 25 minutes until cheese is melted and dough is lightly browned.
• Cut into squares and top each serving with diced tomatoes and a dollop of sour cream.
• Makes 6 generous servings.
• VARIATIONS: If desired, you can use light or fat free sour cream for the garnish. You can also substitute cheese with a package of shredded Mexican or Taco flavored cheese if you want.

TACO BARS

Steps:

• Brown ground beef in skillet over medium heat until no pink remains.
• Drain fat and rinse, if desired.
• Add taco seasoning and prepare according to package directions (use 1/2 amount of water if using 1/2 pkg. seasoning).
• Unroll one tube of crescent rolls and place on bottom of 9" x 13" cake pan.
• Press seams together and spread out to cover bottom of pan.
• Bake in 375 degrees F oven until rolls just start to brown.
• Cover dough with hot beef mixture; then spread sour cream over beef using a teaspoon.
• Sprinkle with cheese and drizzle with salsa.
• Unroll second tube of crescent rolls and carefully spread out over top, pinching together seams where possible.
• Bake for 20 to 25 minutes or until top is golden brown.
• Let set 10 to 15 minutes, then cut into squares.