This is a super easy recipe I stole – er, adapted – from my sister’s mother-in-law. The first time I visited her house, she made this family favorite Taco Ring. I reduced the recipe and renamed it Taco Pocket. At this size, it’s plenty for one or two people, especially with a side of Mexican rice.
1. Brown 1/3 lb ground beef. Season with salt and taco seasoning. Add chopped onions if you want.
2. Meanwhile, separate half of the triangles (4) from a tube of (8) crescent rolls. Place triangles into a star, of sorts, with the “bases” of the triangles pressed together in the center of your baking stone, pointing outward like a compass. Make sure you press the dough together in the center to seal seams.
3. Mound the browned ground beef in the center of the dough. Fold each point over to make a ‘pocket.’ (You do not need to seal all the side seams. I leave them open and just lay the dough loosely on top.)
4. Bake at 375 for 11-13 minutes, or until dough is golden brown.
5. Remove, cool, and cut in half. Serve with any desired taco toppings: cheese, lettuce, tomato, olives, sour cream, etc.
These sound yummy! I can’t wait to try them!
You can easily adjust the size – like I’m sure you could make a pocket out of just two crescent rolls for a more individual serving size, or make one big one out of the whole tube and just cut it into slices (more like the original Taco Ring.)
Have fun experimenting with your big family!