TACO HOT POCKETS RECIPES

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium -high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix and water. Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese.
• Unroll dough; separate into 4 (6x4-inch) rectangles. Place dough rectangle on ungreased cookie sheet; firmly press perforations to seal. Top short side of rectangle half with about 1/3 cup filling.
• Fold dough from top over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape. Repeat for remaining dough and filling.
• Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Serve with traditional taco toppings (lettuce, cheese and tomatoes).

Steps:

• Preheat oven to 350°F. Line baking tray or baking dish with a parchment paper.
• Brown ground beef in a skillet. Add taco seasoning depending on the packet instruction (we use 2 tbsp). Turn off the heat.
• Beat cream cheese in a mixing bowl using an electric mixer. Add salsa when cream cheese is fluffy. Then, mix until well combined.
• Place tortilla on the work surface. Add 1 tbsp of cream cheese and salsa mixture to the center of the tortilla. Cover this mixture with cooked beef. Then, top with shredded cheddar cheese. Wrap tortilla the same as a burrito. Repeat with the remaining tortillas.
• Place taco pockets on the prepared baking tray. Then, brush wrapped tortillas with melted butter and top with shredded cheddar cheese.
• Bake in the preheated oven for 10-15 minutes or until taco pockets are golden and cheese melts. Serve immediately with your favorite toppings (guacamole, hot sauce, salsa, sour cream).