Dinner

Hot Taco Pockets is for Dinner.

Hot Taco Pockets takes 25 minutes to prepare.

Hot Taco Pockets takes 30 minutes to cook.

Hot Taco Pockets makes 12 servings.

The ingredients for Hot Taco Pockets are:

1- 1.5 lbs ground turkey
1 large onion,chopped
2 cups shredded cheddar
1 cup salsa
1 can green chilies (4oz)
1 tsp garlic powder
.5 tsp hot suace
.25 tsp salt
.25 tsp ground cumin
3 tubes refrigerated crescent rolls

Here is how you make Hot Taco Pockets:

In large skillet, cook beef and onion over med. heat. Drain when no longer pink. Stir in cheese, salsa, corn, chilies, garlic, hot sauce, salt and cumin. Unroll the crescent rolls and separate into 12 rectangles (two triangles per rectangle) Press perforations in seal. Place 1/3 meat mixture in center of ea. rectangle. Bring the four corners to the top and squeeze together. Seal as much of the pocket as possible without ripping the dough. Bake at 350 for 24-30 minutes. (Cool whatever you don't use and freeze them in a plastic bag for up to 3 months!)Serving Size: 12 pocketsNumber of Servings: 12Recipe submitted by SparkPeople user MRSZAPPER.

The nutritional information for Hot Taco Pockets is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 494.7

• Total Fat: 22.8 g
• Cholesterol: 40.0 mg
• Sodium: 1,362.7 mg
• Total Carbs: 54.1 g
• Dietary Fiber: 1.0 g
• Protein: 20.9 g

Hot Taco Pockets is Mexican cuisine.