QUESO TACO POCKETS
Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable pie crust pockets. Pick them up for a quick on-the-go meal, or serve them on a plate loaded with your favorite fresh toppings for a delicious new way to enjoy taco night!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
TACO POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
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
This recipe is sponsored by Target. Taco night is the best night of the week, and this recipe makes it better than ever! Two delicious (and easy) fillings get stuffed into tortilla pockets and baked to a golden crunch. The chicken filling gets a burst of flavor from marinating in bright salsa verde and chickpeas stand in for meat when simmered with a traditional taco seasoning. Peppers and onions lend a fajita-like flavor, and everything comes together when served with plenty of tasty options for dipping.
Provided by Food Network Kitchen
Time 1h25m
Yield 12 pockets
Number Of Ingredients 16
Steps:
- Combine the chicken and salsa in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F. Generously spray a baking sheet with cooking spray; set aside.
- Combine the chickpeas, taco seasoning and 3/4 cup water in a medium saucepan. Bring to a boil over medium heat and let simmer until thickened, about 3 minutes. Remove from the heat and smash about half of the chickpeas with the back of a spoon; set aside.
- Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until shimmering. Add the peppers and onions, season with a pinch of salt and cook, stirring often and lowering the heat if needed so the vegetables don't brown, until softened, about 6 minutes.
- Transfer the vegetable mixture to a plate and return the skillet to medium-high heat. Add the remaining tablespoon oil to the skillet and heat until the oil shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
- Remove the chicken from the heat and fold in the cheese and half the vegetable mixture. Fold the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeños and avocado. Taste both mixtures and season with more salt if needed.
- Combine the flour and 3 tablespoons water in a small bowl to create a paste that is the same consistency as glue, adding more water if needed. Halve the tortillas and cover them with a damp towel. Using the back of a spoon, spread a line of the flour mixture on the cut edge of a tortilla half. Fold the opposite ends of the tortilla half up and over, overlapping slightly to form a cone. Pinch gently to seal. Cover with a damp cloth and repeat with the remaining tortillas.
- Fill a cone with 1/3 cup of the chicken mixture. Spread some of the flour mixture along the inside edge of the top of the cone, then pinch the two sides together to seal the pocket. Place on the prepared baking sheet seam-side down and repeat with the remaining cones, chicken mixture and chickpea mixture. (You should have 6 of each filling.)
- Spray the pockets lightly with cooking spray. Bake, flipping the pockets once about halfway through, until golden and heated through, 15 to 20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges and more salsa.
TACO POCKETS
An cool little alternative to spice up taco Tuesday!
Provided by BAKERBAKER
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 38m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 27.7 g, Cholesterol 86.1 mg, Fat 30.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 1085.3 mg, Sugar 5.6 g
CHEESY TACO POCKETS
Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later! This makes 32 small pockets, 1-2 per serving, unless you are feeding teenagers! OAMC directions are included here for you. Created for RSC 9. Good luck to all participating Chefs!------ If you want them spicier please increase the chili powder or add some cayenne or red pepper.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 45m
Yield 16-32 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 488.3, Fat 33.5, SaturatedFat 10.6, Cholesterol 50, Sodium 332.7, Carbohydrate 31.2, Fiber 1.4, Sugar 2.8, Protein 15.8
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