GRANDS!™ EASY TACO MELTS
A tender, flaky biscuit wraps around your favorite taco fillings in an easy, flavor-packed hot sandwich.
Provided by Pillsbury Kitchens
Categories Lunch
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In medium saucepan, cook beef, drain. Add taco seasoning mix, water and 1/2 cup of the salsa until thickened.
- Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
- Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa and sour cream.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 6 g, TransFat 0 g
GRANDS!® EASY TACO MELTS
Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Grands!®
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
- Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
- Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 27.5 g, Cholesterol 43.5 mg, Fat 18 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 6.1 g, Sodium 964.7 mg, Sugar 6.5 g
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon 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 veggies 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 veggies, assorted tortilla chips and mild salsa for dipping.
- Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
- Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
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
BEEF POCKETS
Get out the Sesame Yogurt Sauce recipe #25797 to serve with this. Recipe by Hilda & Ray Marangosian from California.
Provided by Charlotte J
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice beef into 1/8-inch-thick strips.
- In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
- Set aside.
- Core tomatoes and cut in half lengthwise.
- With skin side up broil about4 inches from heat until browned, 6 minutes.
- Set oven temperature to 200 degrees.
- Stack pocket bread in center of foil and wrap.
- Place in oven with tomatoes until ready to serve, 5- 10 minutes.
- In a large skillet add meat mixture and cook until no longer pink.
- Transfer beef only to a bowl.
- Boil juices until reduced to 1/4 cup, pour over meat.
- Add salt to taste.
- To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
- Top with some Sesame Yogurt Sauce.
BEEF TACO MELT SANDWICH POCKETS
Make and share this Beef Taco Melt Sandwich Pockets recipe from Food.com.
Provided by echo echo
Categories Lunch/Snacks
Time 25m
Yield 8 sandwiches
Number Of Ingredients 7
Steps:
- Brown beef and drain off any fat.
- Add salsa,taco seasoning and 1/2 cup water; simmer until thickened.
- With a rolling pin, roll out each biscuit into a 6-inch wide circle.
- Divide the beef mixture evenly among the biscuits; place filling on half the biscuit, leaving a 1/2-inch margin at the edge.
- Sprinkle 1 Tbs cheese over filling on each biscuit.
- Fold other half of biscuit over the filling; press the edges together and crimp with a fork to seal.
- Bake at 375F 10-12 minutes until golden brown.
- Serve hot. If desired serve with sour cream and additional salsa.
Nutrition Facts : Calories 336.8, Fat 18.8, SaturatedFat 7.8, Cholesterol 47.2, Sodium 814.2, Carbohydrate 24.9, Fiber 0.9, Sugar 4.8, Protein 16.5
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- Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium -high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix and water. Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese.
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- Fold dough from top over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape. Repeat for remaining dough and filling.
- Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Serve with traditional taco toppings (lettuce, cheese and tomatoes).
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