A delightful twist on a classic, these crescent rolls are filled with a flavorful mixture of seasoned meat, corn, and salsa, topped with melted cheese and a dollop of sour cream.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture.
In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat.
Use a wooden spoon to break the meat into small pieces for even cooking.
Add the taco seasoning, cooked corn, and salsa to the skillet, stirring to combine. Cook for an additional 2-3 minutes.
Let the mixture simmer briefly to meld the flavors together.
Unroll the crescent rolls onto a baking sheet.
Use parchment paper on the baking sheet for easy cleanup.
Spoon a generous amount of the meat mixture onto each crescent roll, then roll them up tightly.
Don't overfill to prevent the rolls from bursting during baking.
Bake the rolls in the preheated oven for 10-12 minutes, or until golden brown.
Keep an eye on them to avoid overbaking.
Remove the rolls from the oven and sprinkle with shredded cheese. Return to the oven for 1-2 minutes to melt the cheese.
Use a broiler for a quick melt and slight browning.
Serve the rolls warm with a dollop of sour cream on top.
Garnish with chopped cilantro for a fresh touch.
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