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Taco Pockets


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  • 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


Servings 12
Preparation time 15mins


Step 1

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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