Hot Taco Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Pound ground beef1 large onion, Chopped2 cups (8 ounces) Shredded Cheddar Cheese1 cup salsa1 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon ground cumin3 tubes (8 ounces each) Crescent Rolls
cook beef and onion over medium heat. drain.
stir in the cheese, salsa, garlic powder, salt, and cumin.
unroll crescent roll dough and separate into 12 rectangles. Place onto an ungreased cookie sheet.
Place 1/2 cup of meat mixture in the center of each rectangle. bring four corners to the center and pinch seal.
Bake at 350 degrees for 25-30 minutes or until goden brown. Serve with taco garnishes. Cool Remaining and place in a heavy duty resealable bag and freeze. Good for up to 3 months.
To recook frozen taco pockets. Place on an ungreesed cookie sheet and bake at 350 degrees for 20-25 minutes
Serving Size: makes 12: half cup taco pockets
Number of Servings: 12
Recipe submitted by SparkPeople user KWILDMA.
stir in the cheese, salsa, garlic powder, salt, and cumin.
unroll crescent roll dough and separate into 12 rectangles. Place onto an ungreased cookie sheet.
Place 1/2 cup of meat mixture in the center of each rectangle. bring four corners to the center and pinch seal.
Bake at 350 degrees for 25-30 minutes or until goden brown. Serve with taco garnishes. Cool Remaining and place in a heavy duty resealable bag and freeze. Good for up to 3 months.
To recook frozen taco pockets. Place on an ungreesed cookie sheet and bake at 350 degrees for 20-25 minutes
Serving Size: makes 12: half cup taco pockets
Number of Servings: 12
Recipe submitted by SparkPeople user KWILDMA.
Nutritional Info Amount Per Serving
- Calories: 452.2
- Total Fat: 29.1 g
- Cholesterol: 45.5 mg
- Sodium: 831.7 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 1.1 g
- Protein: 16.4 g
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