CHEESY TACO POCKETS RECIPE
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
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).
EASY, CHEESY, TACO POCKETS [WITH CANNED BISCUIT DOUGH!]
If you are looking for a handheld pocket of joy, these taco pockets are just what you need. Regular biscuit dough filled with the most perfect, savoury taco filling- sounds like perfection, right? Serve with sour cream, and pickled red onions, and you can make these taco pockets into a meal or an appetizer!
Provided by The Sassy Foodie
Categories Main Dishes
Number Of Ingredients 11
Steps:
- Make the filling: In a cast iron skillet, brown the ground beef with the garlic and onions over medium-high heat. You do not need to add any extra oil, as the beef will let out enough fat. Once the beef is brown, add the spices and the salsa. Cook for 2 minutes, and remove from the heat. Add the cheddar cheese, and set aside for 10 minutes.
- Prep the dough: Using your fingers, press down on the biscuit portion to make it dinner. It should be about a quarter-inch thick.
- Fill the pockets: Spoon a heaping tablespoon of the filling onto one side of the dough, and fold the dough over. Place on a parchment-lined baking sheet. Press the edges down with a fork.
- Egg wash: Whisk an egg, and brush on top of the turnovers.
- Air fry / Bake: Air fry the pockets for 15 minutes at 400 degrees, and until golden brown.
Nutrition Facts : Calories 186 kcal, Sugar 1 g, Sodium 139 mg, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
CHEESY TACO POCKETS
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
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
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
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
TACO POCKETS RECIPE
Steps:
- Brown the ground beef and add Taco Seasoning just like you would making taco meat. Drain and rinse the kidney beans and add to the meat when it is done cooking.
- Flatten the Grand Biscuits and put 4 down on a baking sheet.
- Add 1/4 cup shredded cheese on the flattened biscuit.
- Add the taco meat on top of the shredded cheese.
- Top with another flattened Grands and pinch edges to close the taco pocket.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : ServingSize 1 pocket, Calories 304 kcal, Carbohydrate 27 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 115 mg, Fiber 7 g, Sugar 1 g
TACO POCKETS
Serve these "Taco Pockets" with accompaniments: Cut fresh seasonal vegetable pieces and strips, Assorted organic tortillas like blue corn, red corn or black bean prepared mild salsa, for dipping chips and vegetables.
Provided by TishT
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
- Pan fry patties in 1 Tbs oil over medium high heat for 7 minutes on each side.
- To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.
- Place tortilla on dinner plate and spread surface with 1/4 cup mild taco sauce.
- Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
- Top vegies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
- Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
- Serve taco pockets with cut fresh seasonal vegies, assorted tortilla chips and mild salsa for dipping.
Nutrition Facts : Calories 1004.1, Fat 53.5, SaturatedFat 22.6, Cholesterol 151.3, Sodium 2175.8, Carbohydrate 74.5, Fiber 8.7, Sugar 10, Protein 56
CHEESY TACO POCKETS
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
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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