Taco Pockets
Change up Taco Tuesday and make these Taco Pockets. Crescent Rolls are easily filled with taco meat and cheese for a delicious taco recipe.
Servings: 8
Cost: $12.83 Recipe, $1.60 per Serving
Ingredients
- 1 pound ground beef
- ¼ cup mild salsa
- ⅓ cup Beef Broth
- 2 Tablespoons Taco Seasoning or 1 packet
- 1 cup shredded cheddar cheese
- 2 packages Crescent Rolls 8 ounces each
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Brown 1 pound ground beef in a large skillet over medium heat until fully cooked through. Drain excess grease if needed.
- Stir in ¼ cup mild salsa, ? cup beef broth, and 2 tablespoons taco seasoning or 1 packet taco seasoning. Cook for 5–7 minutes until the mixture thickens slightly.
- Remove the skillet from the heat and stir in 1 cup shredded cheddar cheese until melted and combined.
- Open the 2 packages of crescent rolls and unroll the dough. Using the existing seams, cut each package into 4 rectangles for a total of 8 rectangles. Pinch the diagonal seams together to seal them.
- Place the rectangles on a baking sheet.
- Spoon approximately ¼ cup of the beef mixture onto one side of each rectangle.
- Fold the dough over the filling and press the edges together to form pockets. Use a fork to crimp and seal all the seams.
- Bake for 13–15 minutes until the taco pockets are golden brown.
- Let the taco pockets cool for 5–10 minutes before serving.
- Serve with your favorite taco toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 404kcal | Carbohydrates: 24g | Protein: 15g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 716mg | Potassium: 190mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 0.4mg | Calcium: 113mg | Iron: 2mg
