I like to enlist the help of the kids when I’m making these little bites of deliciousness. There’s a bit of a process that’s required to get them together and in the oven, and it’s a lot easier if you have some help. My son does pretty good, and my daughter is still working on it. The nice thing is, they can stuff their taco pockets with whatever they want. Then they can’t complain that they don’t like it when they take a bite into it. It’s a great way to get the kids to try something new.
Check out what they are saying about this recipe over at All Recipes:
“An cool little alternative to spice up taco Tuesday!”
You’ve just found a new recipe that you can mix in a couple times a month… you’re welcome!
Ingredients
1 pound ground beef
1/2 cup water
3 tablespoons Old El Paso taco seasoning mix
1 (8 ounce) package Pillsbury refrigerated crescent rolls
4 slices Kraft pepper Jack cheese, halved on the diagonal
1 Roma tomato, chopped
1 tablespoon chopped fresh cilantro
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cook and stir beef in a large skillet until browned, 5 to 8 minutes. Drain excess grease. Stir in water and taco seasoning mix. Cover and keep at a simmer over low heat.
Unroll crescent dough triangles onto the prepared baking sheet. Cut each triangle in half. Top dough triangles with pepper Jack cheese slices. Divide beef mixture evenly over cheese; top with tomato and cilantro. Fold up dough to enclose filling.
Bake in the preheated oven until golden brown, 13 to 15 minutes.
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Quick Tip: Use a Mexican-blend cheese for a more tacoish flavor.
Thanks again to All Recipes for this fun and tasty recipe.
