Queso Taco Pockets Recipes

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QUESO TACO POCKETS



Queso Taco Pockets image

Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable pie crust pockets. Pick them up for a quick on-the-go meal, or serve them on a plate loaded with your favorite fresh toppings for a delicious new way to enjoy taco night!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 7

8 oz extra-lean (at least 90%) ground beef
2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons water
3/4 cup Old El Paso™ traditional refried beans (from 16-oz can)
4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Diced tomatoes, shredded lettuce, shredded cheese, Old El Paso™ taco sauce or salsa, if desired

Steps:

  • Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
  • On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
  • Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
  • Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

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

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