Crescent Roll Hack: Taco Cones


Whether you’re celebrating Cinco de Mayo or Taco Tuesday this twist on tacos is something you need to try. Taco Cones pair spicy ground turkey with yummy veggies and a crispy shell. They can easily be adapted into a vegetarian recipe — just swap the ground turkey for tofu or veggies. Make them for your next fiesta or just for dinner. We promise everyone will love them!

Taco Cones

Makes: 6


  • 6 waffle cones
  • 1 can crescent rolls
  • 3/4 cup onions, diced
  • 3/4 cup red bell peppers, diced
  • 3/4 cup yellow peppers, diced
  • 1 pound ground turkey
  • Taco seasoning, to taste
  • Lettuce, shredded (for topping)
  • Tomatoes, diced (for topping)
  • Avocado, cubed (for topping)
  • Cilantro, chopped (for topping)


  1. Preheat oven to 375 F, and line a baking sheet with foil.
  2. Wrap waffle cones in tin foil and spray with non-stick cooking spray.
  3. Unroll the dough onto a work surface and gently press to eliminate the perforations. With the short side of the dough facing you, use a sharp knife to cute 6 long strips.
  4. Wrap the cones, one at a time, with a strip of dough, slightly overlapping as you go. Tip: make sure the tip of the cone is completely covered to prevent leaks.
  5. Place cones upside done on the prepared baking sheet and bake for 15 minutes, or until golden brown. Let cool.
  6. For the taco filling: sauté onions, red bell peppers, yellow peppers, and ground turkey in taco seasoning.
  7. Stuff cones with taco filling and top with lettuce, tomatoes, avocado, and cilantro. Enjoy!
image source: mercedes santana
image source: mercedes santana
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