From: Fall Freezer Meals 2011
1 pound of ground beef
1 large onion, chopped
2 cups of shredded cheddar cheese
1 cup of salsa
1 can of chopped green chilies
1 teaspoon of garlic powder
1/2 teaspoon of hot pepper sauce
1/4 teaspoon of salt
1/4 teaspoon of ground cumin
3 tubes of refrigerated crescent rolls
Chives, sour cream and pico de gallo for toppings
1 - In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin
2 - Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup of meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
3 - Bake at 350F for 25 to 30 minutes or until golden brown. Serve desired amount with garnishes. Cool remaining. Freeze baked taco pockets for up to 3 months in a heavy-duty resealable plastic bag.
Miranda's Mix-ups - No green chilies for us, or hot pepper sauce. Aside from that it was great! I also didn't cook as long as it didn't seem to need that long. They were SO yummy
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