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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Pockets Recipe

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This recipe for Taco Pockets is from All the nuts are here!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

°1 packet of taco seasoning
°1 lb. minced meat
°Half a cup of sauce
°8 ounces soft cream cheese
°2 tablespoons of melted butter
°1 cup grated cheddar cheese
°12 tortillas measuring 6 inches
Directions:
Directions:
Directions:

Minced meat is crumbled in a skillet and cooked through
Drain fat from the skillet
Add a can of taco seasoning mix, following package directions
In a medium bowl, whisk the cream cheese until smooth
Add the sauce cup and mix well
While holding the tortilla, place a spoonful of the cheese mixture in the center of the tortilla
Top with a few taco-flavored beef patties, to cover the cheese and salsa mixture
Sprinkle with grated cheese
Fold the tortilla and stuff it as you would a burrito
Lightly spray the baking sheet
Preheat oven to 350 *
Place the wrapped tortilla on a greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes.
Remove from the oven and add your choice of toppings such as lettuce, salsa, sour cream, olives and more cheese.
Number Of Servings:
Number Of Servings:
12 Servings
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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