We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    596
  • Pinterest
    0
  • Email
    0
  • Facebook
    120

Taco-Stuffed Pockets

(1)
  1 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    120
  • Save
    0
  • Email
    0
  • Print
    596

These taco-stuffed pockets are a quick and easy dinner solution for your family.

Ingredients

1/2
lb lean (at least 80%) ground beef
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/3
cup water
1/4
cup mild salsa
1/2
cup finely shredded Cheddar cheese (2 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, additional shredded Cheddar cheese and tomatoes, as desired

Steps

  • 1 Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium -high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix and water. Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese.
  • 2 Unroll dough; separate into 4 (6x4-inch) rectangles. Place dough rectangle on ungreased cookie sheet; firmly press perforations to seal. Top short side of rectangle half with about 1/3 cup filling.
  • 3 Fold dough from top over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape. Repeat for remaining dough and filling.
  • 4 Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Serve with traditional taco toppings (lettuce, cheese and tomatoes).
  • 1 Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium -high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix and water. Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese.
  • 2 Unroll dough; separate into 4 (6x4-inch) rectangles. Place dough rectangle on ungreased cookie sheet; firmly press perforations to seal. Top short side of rectangle half with about 1/3 cup filling.
  • 3 Fold dough from top over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape. Repeat for remaining dough and filling.
  • 4 Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Serve with traditional taco toppings (lettuce, cheese and tomatoes).

Expert Tips

Recipe can be prepped up to 2 hours ahead of time. Just refrigerate until ready to bake. You may need to add a few minutes extra bake time with this method.

Add heat to these by swapping in your favorite hot salsa, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
408.8
% Daily Value
Total Fat
26.3g
40%
Saturated Fat
11.1g
56%
Cholesterol
54.7mg
18%
Sodium
669.3mg
28%
Total Carbohydrate
25.6g
8%
Dietary Fiber
0.3g
1%
Sugars
6.8g
Protein
17.4g
% Daily Value*:
Vitamin C
0.50%
0%
Calcium
11.10%
11%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved