Cheesy Taco Pockets {Great Appetizer or Dinner!} The Shortcut Kitchen

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You just need small flour tortillas (corn breaks apart with this kind of folding). Spread a little of that creamy sauce on the tortilla, top it with some of the beef, and of course some cheddar cheese too. Then you fold them up burrito style, brush them with melted butter, and bake.

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Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! NOTE: By saving this recipe, you agree to join our weekly recipes newsletter. How to make Cheesy Beef Taco Pockets: Step 1. First, preheat your oven to 350 F or 180 C degrees and line a baking tray with parchment paper. Step 2.

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Seriously tasty! Tacos are a staple for dinner in our house, we have some variation of Tacos each week and one of the kids favorites is this handheld taco recipe! If you have a busy night that you need a quick dinner, these homemade taco pockets are super easy to make! Love Tacos? Check these recipes out! Chicken Taco Salad with Lime Chili Chicken

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Step 1: Cook beef in a large skillet over medium heat. Add diced onion and cook until soft. Add corn, some of the salsa, and spices, and stir it all together. Step 2: Carefully unroll the crescent roll sheet, pinch any seams if you are not using the full sheet. Step 3: Cut the dough into 4 pieces.

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Top it with your chosen fillings, making sure not to overload it. Fold the empty half of the tortilla over the filling to create a half-moon shape. To seal the taco pockets, press the edges firmly together using your fingers or a fork. This will prevent any filling from leaking out while the pockets cook. Once all the taco pockets are sealed,

Cheesy Taco Pockets {Great Appetizer or Dinner!} The Shortcut Kitchen

Ingredients: Variations Ideas: What is a Pocket Taco? Using crescent rolls makes the perfect crust to make pocket tacos. Combine ground beef with a packet of taco seasoning and cook. Then place on a crescent roll dough with cheese and seal. This quick and easy recipe is ready in less than 20 minutes.

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Working one at a time, scoop some shredded or sliced cheddar cheese on half of the biscuit disc, then add in the topping. Fold over the top to create a crescent moon shape.

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While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla. FOURTH STEP: Place a spoonful of taco flavored beef, to cover the salsa and cheese mix. Sprinkle with shredded cheese. FIFTH STEP: Fold the tortilla and filling as you would with a burrito. Lightly spray a baking tray. SIXTH STEP: Preheat the oven to 350*

Taco Pasta

1 small onion, finely chopped 2 cloves garlic, chopped 1 tablespoon (a palmful) ground cumin 1 tablespoon, (a palmful) dark chili powder 1 teaspoon cayenne pepper sauce 1 teaspoon (1/3 palmful).

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Step 2. Grease a baking tray or line with a sheet of parchment paper. Step 3. In a skillet, crumble and brown the ground beef. Step 4. Drain the fat from the skillet when done cooking. Step 5. Add in the packet of Taco Seasoning Mix, follow the packet instructions for the amount of water to use. Step 6.

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Preheat your oven to 375°F (190°C). Place the tortillas on a clean surface. Spoon a portion of the seasoned ground beef onto the center of each tortilla. Sprinkle the shredded cheddar cheese over the ground beef. Add the diced tomatoes, red onion, bell peppers, and black olives on top of the cheese.

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Directions: Pre-heat oven to 350°F. Line a baking sheet using parchment paper. Brown ground beef in a large skillet on medium heat. Drain any excess fat. Season with taco seasoning and follow the instructions on the packet. Set aside. Mix the cream cheese in a large bowl until smooth.

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Simply open the can, break off the individual biscuits, roll out a little, spread the filling into the dough, and fold the edges over the filling. Bake at 375°F for 13-25 minutes. There are other options for the cheese like Monterey Jack for the cheddar, or yummy Mexican crema for the cream cheese.

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1 red bell pepper, diced 1 white onion, diced Kosher salt 1 cup shredded Mexican cheese blend (4 ounces) 1/2 cup lightly packed cilantro leaves, chopped 1/4 cup sliced pickled jalapeños, chopped 1.

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Preheat oven to 350°F. Cook 1 lb ground beef in the skillet until browned. Then, add 2 tbsp of taco seasoning or as much as indicated on the packet instruction. Turn off the heat and set it aside. Step 2. Add 8 oz cream cheese to the mixing bowl. Beat until fluffy. Step 3. Then, add ½ cup salsa to the beaten cream cheese. Beat until well combined.

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Brown the meat on the stove in a large frying pan with the diced onions and green peppers. Once cooked completely, stir in the salsa, taco seasoning, salt and pepper. Assemble. Lay out the pie dough on a flat surface, then cut off the rounded edges to create a rectangular shape. Then cut into 6 rectangles.