MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taco Pockets
 Categories: Beef, Breads, Salsa, Chilies, Cheese
      Yield: 8 Servings
 
      1 lb Ground beef
  1 1/4 oz Pkg taco seasoning mix
           Water
      1 c  Pace® Chunky Salsa
      4 oz Can chopped green chilies
 17 1/3 oz Puff Pastry Sheets; 2
           - sheets
      1 lg Egg
      1 tb Water
      1 c  Shredded Cheddar cheese
 
  Cook the beef in a 10" skillet over medium-high heat until
  it's well browned, stirring often to separate meat. Add
  the taco seasoning mix and water according to the package
  
  directions. Stir the salsa in the skillet. Let the beef
  mixture cool.
  
  Thaw the pastry sheets at room temperature for 40 minutes
  or until they're easy to handle. Heat the oven to
  400ºF/205ºC. Lightly grease or line 2 baking sheets with
  parchment paper. Stir the egg and water in a small bowl
  with a fork.
  
  Unfold 1 pastry sheet on a lightly floured surface. Roll
  the pastry sheet into a 14" square. Cut the pastry sheet
  into 4 (7") squares. Repeat with the remaining pastry
  sheet.
  
  Place about 1/3 cup beef mixture onto half of each pastry
  square. Top each with 2 tablespoons cheese. Brush the
  edges of the pastry squares with water. Fold the pastry
  over the filling and crimp the edges with a fork to seal.
  Place the filled pastries on the baking sheets. Brush the
  pastries with the egg mixture.
  
  Bake for 20 minutes or until the pastries are golden. Let
  cool for 5 minutes on a wire rack. Serve warm with
  additional salsa.
  
  SERVING SUGGESTION: Serve with chopped avocado, tomatoes
  and sour cream. For dessert serve lime sorbet and
  shortbread cookies.
  
  Pace | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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