Ingredients
Scale
- 1 can refrigerated crescent rolls (8 oz)
- 1 lb lean ground beef
- 1 packet taco seasoning (1 oz)
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup fresh lettuce, shredded
- 1 cup diced tomatoes
- 1/2 cup sour cream (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- On a parchment-lined baking sheet, unroll the crescent rolls and separate them into triangles.
- In a skillet over medium heat, brown the ground beef until crumbly; drain excess fat.
- Stir in taco seasoning and water, cooking until thickened.
- Arrange crescent roll triangles in a circle, overlapping slightly. Spoon the beef filling onto each triangle's wide end and top with shredded cheeses.
- Fold each triangle over the filling and brush with melted butter.
- Bake for 20-25 minutes until golden brown. Cool slightly before garnishing with lettuce and tomatoes.
- Slice into wedges and serve warm with sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wedge (approximately 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg