TACO TWIST

1 pound ground beef

1 large onion, chopped

1-2 envelopes taco seasoning mix

2 cups (8 oz.) shredded Cheddar Cheese

1 jar (8 oz.) salsa

1 can (4 oz.) chopped green chilies

3 tubes (8 oz. each) refrigerated crescent rolls

In skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.  Add the taco seasoning, cheese, salsa, and chilies; mix well.

Unroll crescent roll dough and separate into 12 rectangles.  Place on ungreased baking sheets; press perforations to seal.  Place 1/2 cup meat mixture in the center of each rectangle.  Bring four corners to the center and twist; pinch to seal. 

Bake at 350º for 25-30 minutes or until golden brown.  Serve with salad mix and dressing.