We’ve talked about Hubby’s love for meaty pies. And his love for Mexican food. This awesome dish bring two of his favorites together. And I gotta say, Kiddo and I were right there with him. After all, it’s Tequila Tuesday, right?
The only down side to this supper was that Margaritas just didn’t bode well with the flaky pie crust. That’s okay, we can’t have everything, now can we? Pardon the rush with today’s posting, but time was of the essence. Still waiting for my new lap top and sharing has its limitations.
Can’t wait for life to return to “normal” in so many ways! In the meantime, hope you all have an awesome Cinco de Mayo! Next year, we’re having a party.
Velvety Queso Taco Pockets
1 box (2 discs) Refrigerated Pie Crust
4 oz Proceed Cheese such as Velveeta
1/2 lb extra-lean Ground Beef
2 tablespoons Taco Seasoning
2 tablespoons Water
3/4 cup traditional Refried Beans
1/2 cup diced Tomatoes
1 cup Lettuce, shredded
1/2 cup Cheddar Cheese, shredded
Taco Sauce or Salsa, as desired
Remove both rolls of pie crust from the box, let soften as directed on the box. Meanwhile; cut the processed cheese into 1/2-inch cubes. Set aside.
Heat oven to 400-degrees. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Re-roll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown.
While the taco pockets bake, dice tomatoes and shred lettuce; set aside.
Serve pockets warm with a side of shredded lettuce salad topped with cheese.