How to Cook Appetizing Taco Pockets

Taco Pockets. You can prepare the filling then call the family to help assemble these taco-inspired pastries that you can eat at home or take on the go. These "taco pockets" are perfect to make for a portable lunch. Bake a batch of hot pockets and freeze or refrigerate to reheat later.

They are basically burritos, but instead of using a flour tortilla, I use egg roll wrappers. See more ideas about mexican food recipes, cooking recipes, recipes. I'm calling these "taco pockets" because it has a nice ring to it, but they're really just homemade Hot Pockets. You can have Taco Pockets using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Taco Pockets

1. Prepare 1 cup of Prepared Taco Meat.
2. Prepare 1/2 cup of Shredded Cheddar Cheese.
3. Prepare 1/2 cup of Shredded Lettuce.
4. Prepare 1/2 cup of Chopped Tomato.
5. It's 1/2 cup of Sour Cream.
6. Prepare 1/2 cup of Salsa.
7. You need 1 can of Pillsbury Grands Biscuits.

Except I don't think Hot Pockets has a "taco" flavor; or at least they didn't start out that way. Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later!

Taco Pockets step by step

1. Preheat oven to directions on Pillsbury Grands Biscuits.
2. Open biscuits and stretch out to twice the size.
3. Add spoonful each of taco meat and cheddar chesse, fold over and pinch (seal) ends. Do the same to all the biscuits and filling.
4. Once oven is preheated, bake biscuits with filling according to directions, flipping half way through baking.
5. While taco pockets are baking chop tomatoes and shred lettuce.
6. Remove taco pockets once golden brown and set aside to cool for approximately 5-7 minutes.
7. Place on plate and layer taco pocket with remaining ingredients. I do lettuce, tomato, salsa, and then sour cream.

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