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TACO ROLL – A CINCO DE MAYO TREAT

Love tacos? Pull this easy taco roll together using crescent rolls, ground, beef, refried beans and cheese. Great for dinner, a buffet or an appetizer.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 dinner servings
Author Linda Warren

Ingredients

  • 2 pkgs Pillsbury Crescent Rolls
  • 1 lb. ground beef, cooked, drained and cooled
  • 2/3 can refried beans
  • 16 oz pkg Four Cheese Mexican Blend Shredded Cheese
  • 8 oz jar salsa (I like to use fresh salsa from the produce section)

Directions

  1. Preheat oven to 375 degrees. Spray a bundt pan with nonstick spray.
  2. Place salsa in wide mouthed bowl and cheese on a large flat plate.
  3. Unroll & divide crescent rolls. Starting with 1 roll, spread wider section with small amount of refried beans, keeping it away from edges, then place 1-2 tablespoons of ground beef on top of beans. Fold up sides and ends and form a ball.
  4. Drop into salsa to coat then roll in cheese. Place in bottom of bundt pan.
  5. Continue with remaining rolls, making a bottom layer, sprinkle with a little cheese then continue making layers with a little cheese sprinkled on top until all crescent rolls are in pan.
  6. Pour any remaining salsa over taco balls then sprinkle with remaining cheese.
  7. Bake in oven for 45 minutes, checking half way through to see if it is getting too brown. If it is too brown, tent with aluminum foil for rest of cook time.
  8. Remove from oven and let sit 7-10 minutes.
  9. Loosen edges. Place large plate over top of bundt pan and invert taco puff onto plate. Tap on bottom if it doesn't immediately release.
  10. Serve with salsa, guacamole and sour cream on the side.