1/3 pound ground beef
1 large onion, chopped
2/3 cup shredded cheddar cheese
1/3 cup salsa
3 tablespoons canned chopped green chiles
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 tube (8 ounces) refrigerated crescent rolls
Optional: shredded lettuce, sliced ripe olives, chopped tomatoes and sliced seeded jalapeno pepper
1. Preheat air fryer to 300°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin.
2. Unroll crescent roll dough and separate into 4 rectangles; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18 to 22 minutes. If desired, serve with toppings of your choice.
Why serve tacos only in ordinary flour or corn tortillas? For a mouthwatering change of pace, try these air-fried tacos baked in flaky, golden crescent rolls. My family enjoys them for a warm lunch or light dinner.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
Nutrition Facts
1 taco twist: 371 calories, 21g fat (5g saturated fat), 42mg cholesterol, 752mg sodium, 30g carbohydrate (8g sugars, 1g fiber), 16g protein.