Taco Bites

This recipe was too good not to share right away, plus it’s perfect for Cinco de Mayo! I used half of the beef for the taco bites (I only bought one can of crescent rolls) and the other half I set aside to take to lunch tomorrow along with this cilantro-lime rice I whipped up quickly. Check out my vine to see the process in action!

Recipe from 365 Days of Baking; adapted

Ingredients

• 1 lb. ground beef
• 1 medium onion, minced
• 3 tablespoons Homemade Taco Seasoning*
• 1/2 cup water
• 2 cans (8 oz. each) 8 count crescent rolls
• 3 plum tomatoes, chopped**
• 2 tablespoons chopped fresh cilantro

* I divided the Homemade Taco Seasoning recipe in thirds to get just enough seasoning for this recipe.
** I used cocktail tomatoes because I couldn’t find plum tomatoes at my local grocery store.

Directions

• Preheat oven to 350 degrees F and prepare two baking sheets by lining them with parchment paper.
• In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
• Drain the fat and return the beef to the skillet.
• Add onion to the skillet and cook until soft.
• Add taco seasoning and water and stir until thoroughly to combine.
• Reduce heat to low. Cover and simmer while preparing crescents.
• On a piece of parchment paper, unroll one package of crescents.  
• Cut each triangle in half, so that you have two smaller ones.  Don’t worry, they won’t be exactly symmetrical. Gently separate them and arrange on parchment so that they are easy to access.
• Place 1 1/2 – 2 teaspoons of ground beef mixture onto each crescent triangle.
• Top each triangle with a few pieces of chopped tomato and sprinkle with some cilantro.
• Fold the points of the dough over, so that it comes together like a diaper, pinching the dough as the pieces come together to secure. Some stuffing may fall out- just stick it back in.
• Place onto prepared baking sheet and bake for 10-13 minutes until golden brown.
• Repeat with remaining ingredients and second package of crescents.

One more note: This recipe calls for cheese, but since I don’t eat cheese I left that part out. Cheese lovers- check out the original recipe!