Tuesday, September 20, 2011

Taco Hot Pockets

This is a recipe Michelle's friend made for her during a Freezer Meal Swap. (Here's how it worked - 3 of them cooked 4 meals, but prepared it for 3 families and then they traded! GENIUS!) This meal was a huge hit at her house! It smelled amazing as it baked (and these can be baked frozen).

1 lb Ground Beef (I used Jenni O's Ground Turkey from Sam’s Club)
1 lg onion, chopped
2 c shredded Cheddar Cheese
1 c salsa
1 can (4oz) chopped green chilies (optional)
1 tsp garlic powder
1/2 tsp hot pepper sauce (optional)
1/4 tsp salt
1/4 tsp ground cumin
3 tubes (8 oz each) refrigerated crescent rolls
Chives, sour cream, and pico de gallo

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin. Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal. Bake at 350 degrees for 20 to 25 minutes. Serve desired amount with garnishes. Cool remaining. Freeze baked Taco Pockets for up to 3 months in a heavy duty freezer plastic bag.

To use frozen taco pockets
Bake frozen pockets on an ungreased baking sheet at 350 degrees for 20 to 25 minutes. Serve with garnishes.

Yield 12 servings

From Taste of Home Fall Freezer Meals

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