Hot Taco Pockets (Freezer meal!)

Ingredients:

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cups cheese
  • 1 cup salsa
  • 1 can (4 oz) chopped green chilies
  • 1 tsp garlic powder
  • 1/2 tsp hot pepper sauce (didn’t have any so I used 1/4 tsp cayenne pepper)
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 3 tubes (8 oz each) refrigerated crescent rolls
  • Chives, sour cream, pico de gallo (for toppings)
  1.  In a large skillet, brown beef with onion, drain.  Stir in cheese, salsa, chilies, garlic powder, hot pepper sauce, salt, and cumin.
  2. 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.
  3. Bake at 350 for 25-30 minutes or until golden brown.  Serve with garnishes.

Makes 12 hot taco pockets, which are pretty filling (I could only eat two).  Leftovers can be frozen in a heavy-duty freezer bag.  To use frozen taco pockets, bake on an ungreased baking sheet at 350 for 20 to 25 minutes.

❤ Amanda Bonds

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