Queso Taco Pockets
Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable Queso Taco Pockets. Pick them up for a quick on-the-go meal, or serve them on a plate loaded with your favorite fresh toppings for a delicious new way to enjoy taco night!
Ingredient
- 8 oz extra-lean (at least 90%) ground beef
- 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 tablespoons water
- 3/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- Toppings, as desired
- Diced tomatoes
- Shredded lettuce
- 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
- 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
- Salsa
Direction
- Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
- On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
- Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
- Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.
