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How To Make CHeesy Taco Pockets At Home

Taco Pockets are a super fun way to change up the Taco Tuesday dinners! Taco pockets are a flaky pocket, stuffed with taco meat and cheese for a tasty, family friendly taco pocket...
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Course: Appetizer, Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 507kcal

Ingredients

  • 1 Roma tomato, chopped
  • 1 8 ounce package refrigerated crescent rolls
  • ½ cup water
  • 1 poud ground beef
  • 3 tablespoons taco seasoning mix
  • 4 slices pepper Jack cheese, halved on the diagonal
  • 1 tablespoon chopped fresh cilantro

Instructions

  • Preheat broiler to 350 degrees F (175 degrees C). Line a heating sheet with material paper.
  • Cook and mix meat in an enormous skillet until seared, 5 to 8 minutes. Channel overabundance oil. Mix in water and taco preparing blend. Cover and keep at a stew over low warmth.
  • Unroll bow batter triangles onto the readied preparing sheet. Cut every triangle down the middle. Top mixture triangles with pepper Jack cheddar cuts. Gap hamburger combination equally over cheddar; top with tomato and cilantro. Crease up the batter to encase the filling.
  • Heat in the preheated broiler until brilliant earthy colored, 13 to 15 minutes.

Nutrition

Calories: 507kcal | Carbohydrates: 27.7g | Protein: 26.3g | Fat: 30.3g | Cholesterol: 86.1mg | Sodium: 1085.3mg
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