Thursday, October 11, 2012

Mexican Beef Pockets

My mom made a dish that she called "Taco Ring" growing up. It was my favorite recipe that she made and I've taken that recipe and made some changes.  Mine isn't a ring anymore and I added some creaminess with the cream cheese, but it is still much like my momma's recipe :)

  • 1 lb Ground Beef
  • 8 ounce package of Cream Cheese (softened)
  • 2 packages of Crescent Rolls
  • 1 can of Rotel
  • 1 Tomato (diced)
  • 1 can of Sliced Olives
  • 1 Cup (half a bag) of Shredded Mexican Shredded Cheese

  • Preheat the oven to 350 degrees.
  • Cook beef over medium high heat until it is fully cooked and there is no more pink, then drain the grease.
  • Break the cream cheese into blocks and add to the beef.
  • Add the can of Rotel to the beef and cream cheese then mix until the cream cheese has completely melted 

  • Attach two crescent rolls together, so that there are 8 rectangles
  • Add roughly 1/4 cup of the beef mix to the crescent rolls. 

  • Close each crescent and try to press down the edges.  Some beef will still be showing on some of the pockets. 

  • Bake for 13 minutes then remove from the oven.  Sprinkle the cheese on top of the pockets then place them back in the oven for another minute.
  • Remove the pockets from the oven and add the diced tomatoes and sliced olives to the top of each pocket. 

  •  Enjoy! 

Click on the recipe card below to print it from a Google Documents page

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