Taco Pockets

Name: Taco Pockets
Cook time: 20 min
Total time: 20 min
Ingredients: 1 or 2 tubes crescent rolls (each tube makes 8 taco pockets); 2 tablespoons of taco seasoning; 1 pound of ground chicken, turkey or beef; Sharp cheddar, sliced off the block; 1/4 cup sour cream; Juice of half of a lime; Tablespoon chopped cilantro; Salt to taste; Lettuce &amp; tomatoes for topping/garnish

Author

Ingredients

1 or 2 tubes crescent rolls (each tube makes 8 taco pockets)
2 tablespoons of taco seasoning
1 pound of ground chicken, turkey or beef
Sharp cheddar, sliced off the block
1/4 cup sour cream
Juice of half of a lime
Tablespoon chopped cilantro
Salt to taste
Lettuce & tomatoes for topping/garnish

Directions

Brown meat, season with taco seasoning, and 1/4 cup of water, and cook through. Allow meat to cook for a few minutes so it’s not too hot for the crescent rolls
Slice a piece of cheddar for each roll
Place a piece of cheddar at the long part of crescent triangle, top with taco meat, fold in sides, and fold triangle furthest from the base on top to form pocket. Note, you may need to press the edges together a bit to keep filling from coming out
Bake at 375° for 10-12 minutes until golden brown
Serve with your favorite taco toppings

Recipe Note

Cilantro lime dipping sauce: mix sour cream, lime juice, a pinch of salt, and chopped cilantro.

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Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

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