Cheesy Taco Pockets Recipes

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CHEESY TACO POCKETS RECIPE



CHEESY TACO POCKETS RECIPE image

I like dishes which you can serve with different toppings. Taco Pockets is an ideal recipe for a party because everyone can choose the topping they like.

Provided by 100krecipes

Categories     Appetizer, Main Course

Time 40m

Number Of Ingredients 7

- 1 lb ground beef;
- 2 tbsp taco seasoning, depends on the instructions on the packet;
- 8 oz cream cheese, at room temperature;
- ½ cup salsa;
- 1 cup shredded cheddar cheese;
- 2 tbsp butter, melted;
- 12 small tortillas.

Steps:

  • Preheat oven to 350°F. Line baking tray or baking dish with a parchment paper.
  • Brown ground beef in a skillet. Add taco seasoning depending on the packet instruction (we use 2 tbsp). Turn off the heat.
  • Beat cream cheese in a mixing bowl using an electric mixer. Add salsa when cream cheese is fluffy. Then, mix until well combined.
  • Place tortilla on the work surface. Add 1 tbsp of cream cheese and salsa mixture to the center of the tortilla. Cover this mixture with cooked beef. Then, top with shredded cheddar cheese. Wrap tortilla the same as a burrito. Repeat with the remaining tortillas.
  • Place taco pockets on the prepared baking tray. Then, brush wrapped tortillas with melted butter and top with shredded cheddar cheese.
  • Bake in the preheated oven for 10-15 minutes or until taco pockets are golden and cheese melts. Serve immediately with your favorite toppings (guacamole, hot sauce, salsa, sour cream).

CHEESY TACO POCKETS



Cheesy Taco Pockets image

Zesty beef and loads of cheese wrapped in a tortilla and baked until golden.

Provided by The Shortcut Kitchen

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 8

1 pound ground beef
1 packet taco seasoning
8 ounce cream cheese (room temp)
½ cup salsa
1 cup cheddar cheese (shredded)
2 tablespoon butter (melted)
12 small flour tortillas
sour cream (salsa, tomatoes, etc. for garnish)

Steps:

  • Cook ground beef, crumble and drain.
  • Add packet of taco seasoning and follow instructions on packet to season ground beef.
  • In a medium sized mixing bowl, beat cream cheese until almost fluffy. Slowly add in salsa and blend well.
  • Take a tortilla and spread a spoon full of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.
  • Fold the tortilla up as you would a burrito. Place on greased cookie sheet.
  • Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.

Nutrition Facts : Calories 270 kcal, Carbohydrate 18 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 678 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TACO POCKETS



Taco Pockets image

An cool little alternative to spice up taco Tuesday!

Provided by BAKERBAKER

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 38m

Yield 4

Number Of Ingredients 7

1 pound ground beef
½ cup water
3 tablespoons taco seasoning mix
1 (8 ounce) package refrigerated crescent rolls
4 slices pepper Jack cheese, halved on the diagonal
1 Roma tomato, chopped
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cook and stir beef in a large skillet until browned, 5 to 8 minutes. Drain excess grease. Stir in water and taco seasoning mix. Cover and keep at a simmer over low heat.
  • Unroll crescent dough triangles onto the prepared baking sheet. Cut each triangle in half. Top dough triangles with pepper Jack cheese slices. Divide beef mixture evenly over cheese; top with tomato and cilantro. Fold up dough to enclose filling.
  • Bake in the preheated oven until golden brown, 13 to 15 minutes.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 27.7 g, Cholesterol 86.1 mg, Fat 30.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 1085.3 mg, Sugar 5.6 g

CHEESY TACO POCKETS



Cheesy Taco Pockets image

Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later! This makes 32 small pockets, 1-2 per serving, unless you are feeding teenagers! OAMC directions are included here for you. Created for RSC 9. Good luck to all participating Chefs!------ If you want them spicier please increase the chili powder or add some cayenne or red pepper.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 45m

Yield 16-32 serving(s)

Number Of Ingredients 15

2 (17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
1 egg
1/2 tablespoon water
1 1/2 lbs ground beef
1/2 cup green pepper, chopped
1/2 cup white onion, chopped
1 garlic clove, minced
1 medium tomatoes, seeded and chopped
1/2 cup catsup
1/4 cup fresh cilantro or 1/4 cup parsley, chopped
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cinnamon
1 1/2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1/2 cups colby cheese, shredded, any similar cheese will work

Steps:

  • Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
  • Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
  • Add garlic and cook for one more minute, stirring constantly.
  • Drain all the grease from the pan and return to the heat.
  • Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
  • Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
  • Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
  • On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
  • Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
  • Mix the egg and water together and brush pastry edges with it.
  • Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
  • Repeat until all ingredients are used.
  • Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
  • Bake at 375 degrees for about 15-17 minutes or until golden brown.
  • OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
  • Great served with sour cream, catsup or your favorite dip.

Nutrition Facts : Calories 488.3, Fat 33.5, SaturatedFat 10.6, Cholesterol 50, Sodium 332.7, Carbohydrate 31.2, Fiber 1.4, Sugar 2.8, Protein 15.8

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