Ingredients:
1 lbs ground beef
1 large onion
2 c. (8oz) shredded cheddar cheese
1 c. salsa
1 can (4 oz) diced green chilies
1 tsp. garlic powder
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp ground cumin
3 tubes refrigerated crescent rolls
Chives,sour cream, and pico de gallo : for garnishes.
Prep:
Pre heat oven at 350.
2 non greased baking sheets.
1/2 c. for meat mixture
(this is a precise measurements needed, if you slightly over fill the cup you
will not yield enough)
Step 1:
In a large skillet cook ground beef with large onion (I chopped the onion in dime size pieces to give something to chew.), over medium heat until meat is no longer pink; drain.
Step 2:
While meat and onion our cooking, get a medium / large bowl, mix:
2 c. shredded cheddar cheese.
1 c. salsa.
1 (4 ounces) can of diced green chilies.
1 tsp garlic powder.
1/2 tsp Hot Pepper sauce.
1/4 tsp. salt.
1/4 tsp. ground cumin.
When beef is drained pour into step two's bowl.
Step 3:
- Unroll crescent roll dough, and separate.
- Put two triangles together : take the two triangles long ends and line them
side by side (It will make the shape of a cross, there will end up being 3
short points and one long. Make sure they are put seamlessly together or it
will not come right out.) - Place the long tale star dough, on baking sheet, than take 1/2c of meat mixture (if you over
fill the you will not make enough) put it closer to the shorter points, take all three corners and pinch them together, grab the long point and wrap around the point you are holding in your hand, it will look like a rose. than pinch to seal,to form a closed pocket.
Step 4:
Bake in oven at 350, for 25-30 min. or until golden. (for me it was 18-20 min).
when ready to serve put your garnishes on. Chives, sour cream, and or pico de
gallo and enjoy. Cool remaining. Freeze baked taco pockets for up to 5 months
in a heavy duty bag. When ready to use, bake frozen pockets on an ungreased
baking sheet at 350 for 20-25 minutes.
Serving Size: yields 8-12 servings
