Taco Pockets
pockets
Ingredients
- 1 lb. ground beef
- 1 medium onion, minced
- 3 tablespoons homemade taco seasoning
- ½ cup water
- 8 slices pepper-jack cheese
- 2 cans, 8oz. each 8 count crescent rolls
- 3 plum tomatoes, chopped
- 2 tablespoon fresh chopped cilantro
Instructions
- Preheat oven to 350 degrees F, and prepare two baking sheets by lining them with parchment paper.
- In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
- Drain the fat and return to pan. Add onion and cook until soft. Add taco seasoning and water, and stir thoroughly to combine.
- Reduce heat to low. Cover and simmer while preparing crescents. On a piece of parchment paper, unroll one package of crescents.
- Cut each triangle in half, to make two smaller ones. Gently separate them and arrange on parchment so that they are easy to access.
- Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
- Place a piece of cheese onto each crescent triangle. Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese. Add some diced tomato.
- Sprinkle with cilantro. Fold the points of dough over, securing them together so that the result resembles a diaper.
- Bake for 13-15 minutes until golden. Repeat with remaining ingredients.
Nutrition
Calories: 63kcal | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 48mg | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.3mg