Cheesy Taco Pockets Food

CHEESY TACO POCKETS

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.

CHEESY TACO POCKETS RECIPE

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!]

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.