Recipe: Taco Twist

Hot new kitchen appliance, the air fryer, can now make a rendition of your favorite dish

Chips+and+salsa+are+not+included%2C+unfortunately.

JOEY FRANKLIN

Chips and salsa are not included, unfortunately.

JOEY FRANKLIN, Evergreen columnist

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.

JOEY FRANKLIN

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

  1. Preheat air fryer to 300.
  2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  3. Stir in cheese, salsa, chilis, garlic powder, hot pepper sauce, salt and cumin
  4. Unroll crescent roll dough and separate into 4 rectangles. Press perforations to seal.
  5. Place ½ cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist. Pinch to seal.
  6. 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.