Tacos With A Twist Food

TACO TWISTS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; 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. , Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired. , Freeze option: Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.

TACO SALAD WITH A TWIST

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly., In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.

TACOS WITH A TWIST

Steps:

• In a skillet, brown the sausage until it is no longer pink; drain.
• Add refried beans and salsa; mix well; heat over low heat until hot.
• Fill taco shells with sausage mixture.
• Top with cheese and green onions.
• ***CHEF’S NOTE: If you want really excellent tacos, use Diana Neal’s Refried Beans (Recipezaar recipe ID# 10614) instead of canned.