Saturday, March 8, 2008

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)

1 comment:

Lacy said...

Kids LUVD these! They really enjoyed helping me flatten out the buiscuts. We made some of the sloppy joe cups too and left some cups empty to put jelly in. (pockets and cups both had taco meat) They also like looking at pictures of your recipes and helping me decide what to make :)
Thank You!