I had these taco puffs on my weekly menu for next weekend, but when my husband saw them on the list, he requested that they be 'bumped up'. If he had his choice, he'd have tacos every night! Needless to say, he's been a big fan of Heidi's blog lately! When I first started making these, I thought they were going to end up in disaster! I had a really hard time getting my crescent pieces to stick together to create the pockets. Heidi does recommend letting the meat mixture cool a bit before filling the shells, and maybe I didn't quite let them cool enough. While I was a bit afraid putting these in the oven, they really baked together well and stayed exactly in form. They were so cute! My whole family really enjoyed them and my husband already asked when I will be making them again!
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes refrigerated crescent
2 cups (8 ounces) shredded cheddar cheese
Garnish (I used sour cream, tomatoes, shredded lettuce, diced onion, and additional cheese)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. Unroll crescents leaving 2 crescents together to form a square. Press seems together and place in a greased cookie sheet. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Pull crescent dough around the filling and pinch edges to seal tightly. Bake at 400 degrees for 13 minutes or until golden brown.
Source: Tried and True Cooking with Heidi