Healthy Taco Foldovers Recipes

CHICKEN TACO SALAD FOLDOVERS

Steps:

• Spread tortillas with sour cream.
• Top with all remaining ingredients except salsa; fold in half.
• Serve topped with salsa.

TACO FOLDOVERS

Steps:

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package directions. Cool completely.
• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.
• Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

TACO FOLDOVERS

Steps:

• Heat oven to 450F.
• If using homemade pie crust, roll into 2 rounds (as if for double crust pie).
• Place pie crusts on ungreased cookie sheet.
• Combine mayo and salsa.
• Spread mayo mixture evenly over each pie crust.
• Sprinkle half of each crust with remaining ingredients.
• Fold untopped half of each crust over filling; DO NOT SEAL.
• Bake at 450F for 14 to 18 minutes or until golden brown.
• Cut into wedges (like a quesadilla) to serve.
• If desired, top with shredded lettuce, sliced ripe olives, sour cream and additional salsa.

TACO FOLDOVERS

Steps:

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package directions. Cool completely.
• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.
• Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

BEEF TACO FOLDOVERS

Steps:

• Preheat oven to 375°F.
• In 10-inch skillet, cook beef and onion over medium-high heat until beef is brown; drain.
• Stir in beans, tomato sauce and seasoning mix. Simmer 3 to 5 minutes, stirring occasionally, until liquid is absorbed.
• Separate dough into 5 biscuits. Press or roll each to form 5" round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuits. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown.
• Top with salsa, sour cream and green onions. Garnish with lettuce.
• Tips:.
• Mexican chorizo sausage can be substituted for the ground beef. Cheese can be omitted from the recipe.