Taco Pockets. You can prepare the filling then call the family to help assemble these taco-inspired pastries that you can eat at home or take on the go. Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable pie crust pockets. Taco Pockets are a quick fix on a busy weeknight.
Taco fixings in a sandwich style! Premium beef mixed with reduced fat cheddar cheese, wrapped in I have finally tried the new Beef Taco Hot Pockets and they are to die for. Crispy yet Soft exteria with a. You can cook Taco Pockets using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Taco Pockets
- You need 1 cup of Prepared Taco Meat.
- It’s 1/2 cup of Shredded Cheddar Cheese.
- Prepare 1/2 cup of Shredded Lettuce.
- It’s 1/2 cup of Chopped Tomato.
- It’s 1/2 cup of Sour Cream.
- You need 1/2 cup of Salsa.
- Prepare 1 can of Pillsbury Grands Biscuits.
Taco Pockets: This is my twist on a traditional Taco/Burrito/Empanada/Chimichanga. They are basically burritos, but instead of using a flour tortilla, I use egg roll wrappers. I'm calling these "taco pockets" because it has a nice ring to it, but they're really just homemade Hot Pockets. Except I don't think Hot Pockets has a "taco" flavor; or at least they didn't start out that way.
Taco Pockets instructions
- Preheat oven to directions on Pillsbury Grands Biscuits.
- Open biscuits and stretch out to twice the size.
- Add spoonful each of taco meat and cheddar chesse, fold over and pinch (seal) ends. Do the same to all the biscuits and filling.
- Once oven is preheated, bake biscuits with filling according to directions, flipping half way through baking.
- While taco pockets are baking chop tomatoes and shred lettuce.
- Remove taco pockets once golden brown and set aside to cool for approximately 5-7 minutes.
- Place on plate and layer taco pocket with remaining ingredients. I do lettuce, tomato, salsa, and then sour cream.
These "taco pockets" are perfect to make for a portable lunch. Bake a batch of hot pockets and freeze or refrigerate to reheat later. We love these easy taco-flavored sandwiches made with crescent dough. Paired with a bowl of soup or a crisp salad, they make a quick and easy lunch or supper. Tasty little pockets of cheesy taco flavored ground meat.
