I made these taco pockets to take to Jessie’s fiesta over Memorial Day weekend. They were so easy to make and they were a big hit! It is a perfect recipe for any casual get-together where you need appetizers or finger foods. I have listed the steps and ingredients below, but feel free to check out the original recipe here with more detailed images for each step. Enjoy!
original recipe pinned from here
Mini Taco Pockets: makes 32 mini tacos
Ingredients:
1 lb. ground beef
1 medium onion, chopped
1 package Taco Seasoning
1/2 cup water
8 slices PepperJack cheese
2 cans (8 oz. each) 8 count crescent rolls
3 plum tomatoes, chopped
2 tablespoons chopped fresh cilantro
Directions:
– Preheat oven to 350 degrees F.
– Prepare two baking sheets by lining them with parchment paper.
– In a skillet over medium-high heat, cook ground beef until no longer pink.
– Drain the fat and return to pan.
– Add onion and cook until soft.
– Add taco seasoning and water, and stir thoroughly to combine. (see directions on back of taco seasoning packet)
– Reduce heat to low. Cover and simmer while preparing crescents.
***
– On a piece of parchment paper, unroll one package of crescents. Cut each triangle in half, so that you have two smaller ones.
– place a slice of cheese on each triangle.
– Place 2 teaspoons of ground beef mixture on top of the cheese.
– Top the ground beef with a few pieces of chopped tomato.
– Sprinkle some cilantro on top of the tomatoes.
– Fold the points of the dough over so that it comes together at the top. Pinch the dough as the pieces come together to secure.
*Bake for 13-15 minutes until golden brown.
You totally had me at tacos! Anything Mexican = YUM.
Sounds delic ! And easy too !