Ingredients:-
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 8 oz can refrigerated crescent rolls (8 count)
- Optional toppings: diced tomatoes, shredded lettuce, jalapeños, avocado slices
Instructions:-
- Preheat oven to 375°F (190°C).
- Cook ground beef: In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess grease. Add taco seasoning mix and water as per the packet instructions. Stir well and simmer for a few minutes until thickened. Remove from heat.
- Prepare crescent rolls: Unroll the crescent rolls and separate into triangles. On an ungreased baking sheet, place the crescent roll triangles with the shorter ends towards the center, overlapping them slightly to create a circle.
- Assemble pockets: Spoon about 1-2 tablespoons of the taco meat mixture onto the center of each crescent roll triangle. Top with a sprinkle of cheddar cheese.
- Fold and bake: Fold the edges of the crescent rolls over the filling towards the center, leaving some of the filling exposed. Repeat for all crescent rolls. Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown.
- Serve: Remove from the oven and let cool slightly. Top each taco pocket with salsa, sour cream, and any optional toppings like diced tomatoes, shredded lettuce, jalapeños, or avocado slices.
- Enjoy: Serve immediately and enjoy your loaded cheesy pocket tacos!
This recipe makes 8 loaded cheesy pocket tacos. Adjust the toppings to your preference…
