Taco Meatball Roll-ups

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My son Drew helping with one of his favorite dinners.

I got this recipe from a cookbook I was given for my wedding in 2001. We’ve been using it ever since, so you know we love it!  It’s a good weeknight or freezer meal, and as you can tell above, the kids can help!

 1/2 lb. ground chuck
1/2 cup mexican or taco blend cheese
2 T Taco Seasoning
tube of crescent rolls (8 count)

garnish: additional cheese, sour cream, salsa 

Preheat oven to 400. Mix ground chuck, cheese, taco seasoning, and 2 T of water. Half into two balls. Half each again and once more, until you have 8 balls. Bake for about 10 minutes. Drain on paper towels. Wrap each ball in 1 crescent roll, starting with wider edge.  Bake for about 10 minutes, until the rolls are brown. Serve with additional cheese, sour cream, and salsa. 

Make it a freezer meal: After baking the meatballs, freeze balls on a cookie sheet for about an hour. Then place in zip-top bag. When ready to cook, thaw the meatballs the night before. Continue with recipe.

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