*** Recipes Tutorials ***
When tortillas are just to tough for your palate, try using a cresent roll pocket instead (or make your own dough if you have the time.) Use turkey or chicken or go meatless, but regardless of what you put in the pocket, a kid will appreciate the break from wrestling with a tortilla.
- 1 lb. ground beef
- 1 medium onion, minced
- 3 tablespoons Homemade Taco Seasoning
- 1/2 cup water
- 8 slices PepperJack cheese
- 2 cans (8 oz. each) 8 count crescent rolls
- 3 plum tomatoes, chopped
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 350 degrees F.
- Prepare two baking sheets by lining them with parchment paper.
- In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
- Drain the fat and return to pan.
- Add onion and cook until soft.
- Add taco seasoning and water, and stir thoroughly to combine.
- Reduce heat to low. Cover and simmer while preparing crescents.
- On a piece of parchment paper, unroll one package of crescents.
- Cut each triangle in half, to make two smaller ones.
- Gently separate them and arrange on parchment so that they are easy to access.
- Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
- Place a piece of cheese onto each crescent triangle.
- Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese.
- Add some diced tomato.
- Sprinkle with cilantro.
- Fold the points of dough over, securing them together so that the result resembles a diaper.
- Bake for 13-15 minutes until golden.
- Repeat with remaining ingredients.