Spicy Taco Burgettes

• 1 pound Ground Beef
• 1/2 cups Chopped Celery
• 1/4 cups Chopped Onion
• 1/2 cups Catsup
• 1/2 cups Water
• 1 package (about 1 Oz. Packet) Taco Seasoning
• 1/2 cups Coarsely Chopped Ripe Pitted Olives
• 2 packages (8 Oz. Size) Refrigerated Crescent Rolls
• 2 cups Shredded Cheese

1. Heat oven to 450 degrees F. In a large skillet, brown beef over moderately low heat, stirring occasionally.
2. Drain off excess fat.
3. Add celery, onion, catsup, water, taco seasoning and ripe olives; stir to blend well.
4. Simmer 10 minutes.
5. Cool slightly.
6. Remove rolls from package and seperate dough into 8 rectangles (do not seperate into triangles).
7. With a rolling pin, lightly roll each rectangle into a square.
8. Place 4 squares on each of 2 ungreased cookie sheets.
9. Place equal amounts of cooled meat mixture in the center of each square.
10. Sprinkle each with some of the shredded cheese.
11. Fold corners of the squares toward the centers and pinch together.
12. Bake 10 to 12 minutes or until golden brown.
13. Serve hot.

ground beef, celery, onion, catsup, water, olives, crescent rolls, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/spicy-taco-burgettes/ (may not work)