Weekly Meal Deal: Taco Pockets

I am always looking for kid friendly recipes.  My children are my biggest food critics.  I can make the fanciest dinner and be so proud…just to hear, “Do we have any chicken nuggets? I don’t like this.” ~sigh~ This is one of the hardest tasks a mom faces. Finding a meal that the whole crew will eat.

Well here is a twist on basic tacos that is sure to please! Pillsbury refrigerated rolls are on sale everywhere right now making this a very affordable and convenient meal.  You can make a couple batches ahead and freeze for a quick dinner or easy hot lunches!

Taco Pockets

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Amanda @AFewShortCuts.com

Recipe type: dinner

Serves: 12

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup salsa
• ½ can (2 ounces) chopped green chilies
• 1 teaspoon garlic powder
• ½ teaspoon hot pepper sauce
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• 3 tubes (8 ounces each) refrigerated crescent rolls

Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin.
2. Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place ½ cup meat mixture in the center of each rectangle. Bring four corners to the center and twist; pinch to seal.
3. Bake at 350° for 25-30 minutes or until golden brown. You can freeze baked Taco Twists for up to 3 months in a heavy-duty resealable plastic bag.
4. To use frozen Taco Twists: Bake frozen twists on an ungreased baking sheet at 350° for 20 to 25 minutes or until heated through. Yield: 12 servings.

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