Queso Taco Pockets

Queso Taco Pockets

seasoned floor red meat, refried beans and wallet of melty cheese are crammed inner those craveable pie crust pockets. pick them up for a fast on-the-move meal, or serve them on a plate loaded along with your favourite sparkling toppings for a delicious new way to experience taco night time!

Queso Taco Pockets


  • 2 tablespoons water
  • 3/4 cup Old El Paso™ traditional refried beans (from 16-oz can)
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
  • 8 oz extra-lean (at least 90%) ground beef
  • 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Diced tomatoes, shredded lettuce, shredded cheese, Old El Paso™ taco sauce or salsa, if desired


  1. warmth oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high warmness 3 to five minutes, stirring frequently, until no longer red; drain. lessen heat to medium-low; stir in taco seasoning blend and water. Stir approximately 1 minute or until mixed well. dispose of from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
  2. On floor sprinkled gently with flour, roll every crust into 12-inch circle. using four-inch spherical cutter, reduce each crust into 7 circles for a total of 14 circles. Reroll ultimate dough scraps to cut 2 greater circles for a total of sixteen. Discard any last scraps.
  3. pinnacle 8 of the circles every with approximately 1/four cup beef aggregate, flattening combination slightly and leaving at the least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with every other dough circle, stretching dough slightly to suit; press edges with fork to seal. Pierce top of every with fork to vent.
  4. region at the least 1 inch apart on ungreased big cookie sheet. Bake 21 to 24 mins or till golden brown. Serve heat with closing components.

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