Taco-Stuffed Crescent Rolls

These golden, cheesy Taco-Stuffed Crescent Rolls are an easy weeknight dinner, party appetizer, or game-day snack. Flaky crescent dough is filled with seasoned taco beef, tomatoes with green chiles, and plenty of melty cheese, then baked until perfectly golden.

Ingredients

• 1 can refrigerated crescent roll dough
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup diced tomatoes with green chiles
• 1 cup shredded cheddar cheese
• ½ cup shredded Mexican-blend cheese
• 2 tablespoons water
• Sour cream, for serving
• Chopped lettuce, optional
• Diced tomatoes, optional
• Fresh parsley or cilantro, optional

Instructions

1. Prepare the taco filling:
   Brown the ground beef in a large skillet over medium heat until fully cooked. Drain any excess grease.
2. Season the beef:
   Stir in the taco seasoning, diced tomatoes with green chiles, and 2 tablespoons of water. Simmer for 2–3 minutes, stirring occasionally, until the mixture is well combined and slightly thickened.
3. Prepare the crescent dough:
   Preheat the oven to 375°F (190°C). Lightly grease a baking sheet. Separate the crescent dough into individual triangles.
4. Fill the rolls:
   Place a spoonful of the taco mixture near the wide end of each crescent triangle. Sprinkle with cheddar and Mexican-blend cheese.
5. Roll them up:
   Starting at the wide end, carefully roll each triangle toward the point, enclosing the taco filling inside. Place the rolls on the prepared baking sheet with the pointed tip tucked underneath.
6. Bake:
   Bake for 12–15 minutes, or until the crescent rolls are puffed, golden brown, and cooked through.
7. Serve:
   Sprinkle with a little extra cheese and fresh parsley or cilantro if desired. Serve warm with sour cream, lettuce, and diced tomatoes.

Serving Tip

For a fun taco-night spread, serve these with salsa, guacamole, jalapeños, or your favorite taco toppings. They’re especially delicious straight from the oven while the cheese is still warm and melty.