Taco Pockets Food

TACO POCKETS

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.

TACO POCKETS

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.

CHEESY TACO POCKETS

Steps:

• Cook ground beef, crumble and drain.
• Add packet of taco seasoning and follow instructions on packet to season ground beef.
• In a medium sized mixing bowl, beat cream cheese until almost fluffy. Slowly add in salsa and blend well.
• Take a tortilla and spread a spoon full of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.
• Fold the tortilla up as you would a burrito. Place on greased cookie sheet.
• Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.

QUESO TACO POCKETS

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.

BEEF TACO MELT SANDWICH POCKETS

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.

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.

TACO POCKETS

Steps:

• Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
• Pan fry patties in 1 Tbs 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 vegies 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 vegies, assorted tortilla chips and mild salsa for dipping.