JOEY FRANKLIN
Chips and salsa are not included, unfortunately.
I am a huge fan of Mexican food, especially tacos. My mom recently got an air fryer and has stuck to vegetables and chicken for the most part. I wanted to try something interesting with it.
I naturally looked up “air-fryer tacos” and a delicious recipe came up from Taste Of Home.
It is a very simple recipe; making sure to create a seal in the crescent dough is very important so the taco twist does not fall apart in the air fryer.
The taco twists came out super well; the crescent dough made a nice and crispy shell wrapping around the meat mixture. It is served well with rice, chips and salsa.
Ingredients
1/3-pound ground beef
1 large onion, chopped
1/3 cup salsa
3 tablespoons canned chopped green chilis
¼ teaspoon garlic powder
¼ teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 tube (8 ounces) refrigerated crescent rolls
Directions
Preheat air fryer to 300.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in cheese, salsa, chilis, garlic powder, hot pepper sauce, salt and cumin
Unroll crescent roll dough and separate into 4 rectangles. Press perforations to seal.
Place ½ cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist. Pinch to seal.
In batches, place in a single layer on a greased tray in the air-fryer basket. Cook until golden brown, 18-22 minutes. If desired, serve with toppings of your choice.
Notes:
9 minutes in the air fryer turned the taco twists golden brown and cooked them all the way through.
This can be made in the oven instead of an air-fryer.