Taco Pockets. You can prepare the filling then call the family to help assemble these taco-inspired pastries that you can eat at home or take on the go. These "taco pockets" are perfect to make for a portable lunch. Bake a batch of hot pockets and freeze or refrigerate to reheat later.
They are basically burritos, but instead of using a flour tortilla, I use egg roll wrappers.
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I'm calling these "taco pockets" because it has a nice ring to it, but they're really just homemade Hot Pockets.
You can have Taco Pockets using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Taco Pockets
- Prepare 1 cup of Prepared Taco Meat.
- You need 1/2 cup of Shredded Cheddar Cheese.
- It's 1/2 cup of Shredded Lettuce.
- It's 1/2 cup of Chopped Tomato.
- You need 1/2 cup of Sour Cream.
- You need 1/2 cup of Salsa.
- Prepare 1 can of Pillsbury Grands Biscuits.
Except I don't think Hot Pockets has a "taco" flavor; or at least they didn't start out that way. Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later!
Taco Pockets step by step
- Preheat oven to directions on Pillsbury Grands Biscuits.
- Open biscuits and stretch out to twice the size.
- Add spoonful each of taco meat and cheddar chesse, fold over and pinch (seal) ends. Do the same to all the biscuits and filling.
- Once oven is preheated, bake biscuits with filling according to directions, flipping half way through baking.
- While taco pockets are baking chop tomatoes and shred lettuce.
- Remove taco pockets once golden brown and set aside to cool for approximately 5-7 minutes.
- Place on plate and layer taco pocket with remaining ingredients. I do lettuce, tomato, salsa, and then sour cream.
Taco pockets are a biscuit pocket, stuffed with taco meat and cheese for a tasty, family friendly handheld taco! Easy & Cheesy Taco Pockets Recipe. Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable pie crust pockets. These Mexican-inspired shrimp "tacos" use pita pockets instead of traditional taco shells, giving Open each pita pocket. Divide shrimp and vegetable mixtures among pitas.
