Growing up, this was always one of my favorite dishes! An Americanized way to eat tacos. After moving to San Diego, I have become a bit of a Mexican food snob. However, this classic is one of the few recipes that have survived my gruesome critiques. It’s so simple! The original calls for ground beef, full fat cheese and sour cream, and full fat crescent rolls. I’ve modified it to cut back the fat content over 14g per serving, and to 0g trans fat! So…. indulge away 🙂
1.25 lbs extra lean ground turkey
2 c. shredded cheddar cheese, nonfat
16 T. nonfat sour cream
16 T. salsa
2 t. taco seasoning
56 g. reduced fat crescent rolls (2 pkgs.)
1.Cook ground turkey with ¼ c. water in a skillet. Once ready, add taco seasoning and mix.
2.Remove from heat. In a bowl, mix turkey and cheese.
3.On a pizza stone, unroll crescent rolls, overlapping the corners, so they form a ring.
4.Scoop meat/cheese onto the rolls, and tuck the top under, enclosing the meat into the roll.
5.Cook at 4350F for 20-30 minutes, or until golden brown.
6. Let cool for 5 min, and enjoy with salsa and sour cream.
Yield: 16 servings
Serving Size: One crescent roll
Total Fat 4.4g
Saturated Fat 1.5g
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.1g
Trans Fatty Acid 0.0g
Total Dietary Fiber 0.3g
Total Sugar 1.7g