Some recipes are so good that they deserve a second look AND better pictures. This is the case with the Taco Pockets I made on Day 295 of the 365 Days of Baking. I was in a rush to go to a Christmas party and I was bringing them as an appetizer. So, if you’re one of the people bringing an appetizer it’s best to be on time if not a bit early to the party, you would think.
The pictures were shot sort of haphazardly and the instructions were good, but I’d really like to do them justice today. It’s a recipe I really think you should consider serving when you have people over for Game Day, a potluck, or are feeding a large crowd.
SAVE THESE TACO POCKETS TO YOUR FAVORITE PINTEREST BOARD!
They’re a really great finger food (ok, some stuffing may fall out, but it’s nothing you can’t pick up with a fork), the recipe makes a lot AND for those big guys feeling all testosteronish wanting to show off after their team scores a touchdown, they can impress the ladies by shoving a whole one into their mouth!
Well, it’s better than one of those corny pick-up lines, isn’t it? “Did you fart, ’cause you blew me away!” Yeah, that would be a big fat no to neither, actually.
I do have to warn you that these aren’t something that can be made quickly, like when you’re in a rush to go to a Christmas party. haha Just be patient and everything will all come together.
Good things take time, ya know. Don’t worry though, they won’t take you that long to make. It’s not like it’s an all-day affair or nuthin’. I’m just strongly suggesting you don’t wait one hour before you’re planning to serve them to start the prep work.
Just sayin’.
And still some pictures are nearly as bad as the first post. :-/ Well, A for effort, I suppose, right?
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Taco Pockets
Ingredients
- 1 lb. ground beef
- 1 medium onion minced
- 3 tablespoons homemade taco seasoning
- ½ cup water
- 8 slices pepper-jack cheese
- 16 ounces refrigerated crescent rolls (2) 8 ounce canisters
- 3 plum tomatoes chopped
- 2 tablespoon fresh chopped cilantro
Instructions
- Preheat oven to 350 degrees F, and prepare a baking sheet by lining it with parchment paper.
- In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
- Drain the fat and return to pan. Add onion and cook until soft. Add your homemade taco seasoning and water, and stir thoroughly to combine.
- Reduce heat to low. Cover and simmer while preparing crescents. On a piece of parchment paper, unroll one package of crescents.
- Cut each triangle in half, to make two smaller ones. Gently separate them and arrange on parchment so that they are easy to access.
- Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
- Place a piece of cheese onto each crescent triangle. Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese. Add some diced tomato.
- Sprinkle with cilantro. Fold the points of dough over, securing them together so that the result resembles a diaper.
- Bake for 13-15 minutes until golden. Repeat with remaining ingredients.
Notes
Store leftover taco pockets in an airtight container in the refrigerator for up to four days. Or, freeze leftovers and reheat in the microwave for a quick weekday lunch!
Nutrition
Find out how to make THE best tacos by using these ingredients!
Comments & Reviews
Hi Lynne, looks delicious, glad you revisited them, I missed them the first time, thanks for sharing 🙂
Wow, my family would go crazy over these! New follower. 🙂
Lynne,
Thank you for the photos and the how to’s. I have a similar recipe for chicken pockets and the hard part is to explain to anyone who asks how the divide the can of crescent rolls and how they should actually look.
May I post a fully credited picture and link on my blog ? I’d really like to share this with my band of merry readers …all 36 of them .
Waving from Houston.
Aunty Pol/Jane
Jane/Aunt Pol,
thank you so much for your comment! And thank you for asking for permission. Yes, please go right ahead. And I’m SURE you have more than 36 “merry readers”, a lot of regulars don’t sign up to be followers. Love your blog ~ your pictures and sense of humor! Keep up the great work!
u can do same thing with regular bisqiets in a muffin tin and yes they sure are good
I like that idea, Charlene! Those would be yummy!
Hi! I just wanted to let you know I am including this in a 35 Christmas party appetizers and drinks collection over at Mommy’s Sweet Confessions. Thank you!
They look yummy & can’t wait to try them!
These look so yummy, I think I’m going to add these to next week’s dinner menu! =)
They will definitely be on the app table for my book club meeting….they are cute and look yummy….Thanks for sharing.
just made them..delicious!
Can’t wait to try these, look so yummy, love that you did pics. step by step!!!
These are so good you can’t stop eating them.
I’ve been making something similar as a taco ring for a few years and my family LOVES it. I melt the cheese in with the beef and seasoning. I love the idea of placing a slice of cheese at the bottom so you have a cheesy layer. Thanks for sharing! I will try it this way tonight.
Lynne,
Apparently not many of your readers actually try your recipes. These “look amazingly yummy” and “can’t wait to try them” are for the birds. I would think you are looking for better feedback.
Terry B
Every week when my partner and I plan out the week’s menu before we do our weekly food shop, I inevitably suggest tacos as a menu. They’re easily one of my favourite cheap meals! So a bit of a variation on them is something I am keen to try. In Australia I don’t think we have these canned crescent rolls you’ve used; I might even use frozen pastry for an easy weeknight alternative. I’ll let you know how it goes!
Thanks for sharing!
Thanks, Erin!
Tacos are a great meal for something fast and inexpensive!
I think the frozen pastry is a great idea and yes, please let me know how it turns out.
Hi, I am a person who looks at a photo and says “I can make that” without looking at the recipe. Your pictures were so clear. Thank you.
Also, I made a vegetarian version with smashed black beans, cheese, tomato and a spicy dry mix my friends mom makes us every year for the Holidays. I sprinkle shredded cheese on top in stead of layering against the inside.
YAY thank you.
Meghan, thanks so much for your kind words and comment. I really appreciate it! Sometimes if a recipe is a little too complicated to describe, I find that a visual accompaniment works best.
Your version sounds delicious as well. I’ll have to give that a try!