TACO POCKETS

This meal was fun and frugal!

TACO POCKETS:

2 cans of biscuits

3/4 pound of taco meat**

5 slices of American cheese

Preheat oven to 400.

Fold cheese slices to divide each slice into four small blocks.

Roll out biscuits, you want them a little oblong.

Place a spoonful of taco meat on the flat biscuit and a small piece of the cheese, then fold over into a semi-circle, place on baking pan and crimp edges with a fork. Bake until light brown.

**Following Tammy's lead, I keep several ziploc baggies of pre-cooked meat in the freezer that are already seasoned. In this case, the meat was browned with onions and seasoned with taco seasoning. All I have to do is thaw and heat!

BLACK BEAN SALSA:

1 Can of black beans, rinsed

1 can of diced tomatoes, drained

1 can of whole kernel corn, drained

1/4 cup of Italian dressing

1 t dill

1/4 cup finely chopped onion

Toss all together and serve!

(Not seen is toasted corn tortilla chips. * Corn tortillas cut into wedges, sprayed with non-stick, and salted.)

DRESSING FOR THE CARROTS:

1 cup of my homemade yogurt

1 1/2 t garlic powder

1/2 t garlic salt

1 t onion powder

1/2 t parsley

Mix well and drizzle over carrot sticks!

(this meal was approx.$4)