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Taco-Stuffed Pockets

  • Prep 20 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
  • Pinterest
    314
  • Save
    384
  • Print
    1K
  • Facebook
    104
  • Email
    134

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

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

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  • 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

No nutrition information available for this recipe

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