Tuesday, May 22, 2012

Mexican Calzones

I actually call these "Taco Pockets".  I made these a lot when both my husband and I ate meat (my kids aren't interested in taco meat yet).  Now we enjoy them with our left-over taco meat.  It's a little less messy with left-over meat too!  And yes, they are great in a vegetarian version!!!!


1 package refrigerated pie crust

1 pound ground beef or 1 package vegetarian meal starter crumbles
1/4 cup water
1 package taco seasoning mix
1/2 cup onion, chopped (optional)
1 cup shredded cheese
Toppings:  sour cream, salsa, lettuce, tomato, onion, cheese


Brown beef and onion in skillet.  Add water and seasoning mix.  Mix well.  Or use left-over taco meat!

Crust:  Cut each crust in half making 4 half circles.

Place 1/2 cup of beef filling in each.  Top with cheese.

Fold sides of crust over filling to make a pocket.

Crimp edges of crust to seal.

Pressed with fork

Place on ungreased baking sheet (or lined if you want to reduce the mess).

Bake at 425 degrees for 10-15 minutes.

 Add your toppings and you are ready to eat!

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