Taco-Stuffed Crescent Pockets

By bweber

Ingredients

• 1/2 lb lean (at least 80%) ground beef
• 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 1/2 cup Old El Paso™ Thick 'n Chunky salsa
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1/2 cup shredded Mexican cheese blend (2 oz)

Preparation

Step 1

Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.

Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.

Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.

Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.

If you want to make the sandwiches up to 2 hours ahead, just cover the cookie sheet with plastic wrap or foil, and refrigerate. Add a few minutes extra baking time.