Taco Pockets

Taco Pockets
Taco Pockets

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    pound ground beef

  • 1

    large onion, chopped

  • 2

    cups (8 oz.) shredded cheddar cheese

  • 1

    cup salsa

  • 1/2

    can (2 oz.) chopped green chilies

  • 1

    teaspoon garlic powder

  • 1/2

    teaspoon hot pepper sauce

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground cumin

  • 3

    tubes (8 oz. each) refrigerated crescent rolls

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin. Unroll crescent roll dough and seperate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture int he center of each rectangle. Bring four corners to the center and twist; pinch to seal. Bake at 350 degrees for 25-30 minutes or until golden brown. You can freeze baked Taco Twists for up to 3 months in a heavy-duty resealable plastic bag. To use frozen Taco Twists; bake frozen twists on an ungreased baking sheet at 350 degrees for 20 to 25 minutes or until heated through.

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