Lunch

Hot Taco Pockets is for Lunch.

Hot Taco Pockets takes 25 minutes to prepare.

Hot Taco Pockets takes 25 minutes to cook.

Hot Taco Pockets makes 12 servings.

The ingredients for Hot Taco Pockets are:

1 Pound ground beef
1 large onion, Chopped
2 cups (8 ounces) Shredded Cheddar Cheese
1 cup salsa
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tubes (8 ounces each) Crescent Rolls

Here is how you make Hot Taco Pockets:

cook beef and onion over medium heat. drain.stir in the cheese, salsa, garlic powder, salt, and cumin.unroll crescent roll dough and separate into 12 rectangles. Place onto an ungreased cookie sheet.Place 1/2 cup of meat mixture in the center of each rectangle. bring four corners to the center and pinch seal.Bake at 350 degrees for 25-30 minutes or until goden brown. Serve with taco garnishes. Cool Remaining and place in a heavy duty resealable bag and freeze. Good for up to 3 months.To recook frozen taco pockets. Place on an ungreesed cookie sheet and bake at 350 degrees for 20-25 minutesServing Size: makes 12: half cup taco pocketsNumber of Servings: 12Recipe submitted by SparkPeople user KWILDMA.

The nutritional information for Hot Taco Pockets is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 452.2

• Total Fat: 29.1 g
• Cholesterol: 45.5 mg
• Sodium: 831.7 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 1.1 g
• Protein: 16.4 g

Hot Taco Pockets is Mexican cuisine.