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Queso Taco Pockets

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Queso Taco Pockets
Brought to You by Old El Paso
  • Prep 30 min
  • Total 60 min
  • Servings 8
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Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable pie crust pockets. Pick them up for a quick on-the-go meal, or serve them on a plate loaded with your favorite fresh toppings for a delicious new way to enjoy taco night!
By Betty Crocker Kitchens
Updated May 26, 2017

Ingredients

  • 8 oz extra-lean (at least 90%) ground beef
  • 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 2 tablespoons water
  • 3/4 cup Old El Paso™ traditional refried beans (from 16-oz can)
  • 4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • Diced tomatoes, shredded lettuce, shredded cheese, Old El Paso™ taco sauce or salsa, if desired
Make With
Make With
Old El Paso

Steps

  • 1
    Heat oven to 400°F. 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.
  • 2
    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. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
  • 3
    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.
  • 4
    Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top remaining refried beans with shredded cheese; heat and enjoy as a side with your taco pockets!
  • tip 2
    Adding 1 to 2 teaspoons diced jalapeño chiles to your filling will give your taco pockets a nice spicy kick.

Nutrition

200 Calories, 12g Total Fat, 9g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
530mg
22%
Potassium
90mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
5%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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