Cheesy Taco Pockets
Corn on the Cob and Southwest Salad
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- 3 (8-oz) cans refrigerated crescent rolls
- 2 (8-oz) pkg shredded fiesta blend cheese
- 1 large egg, lightly beaten
- 2 cups crushed corn chips
- 1 (9-oz) bottle zesty ranch sauce
Instructions
- Preheat oven to 400°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in seasoning mix and water; bring to a boil, reduce heat, and simmer until very thick.
- Unroll crescent roll dough. Form each can of dough into 4 rectangles, pressing perforations to seal.
- Sprinkle about ⅓ cup cheese over half of rectangles; top with about ⅓ cup beef mixture. Place remaining rectangles over meat mixture, crimping edges together with a fork.
- Place rectangles on two lightly greased baking sheets, brush with beaten egg and sprinkle with crushed chips. Bake 15 to 18 minutes or until golden brown.
- Serve with zesty ranch sauce.
Side Dish Ingredients
- 6 ears sweet corn
- ¼ cup butter
- 2 (10.3-oz) pkg Southwest salad kits
Side Dish Instructions
- Cook corn in a pot of boiling salted water 10 to 15 minutes or until tender. Drain well.
- Cool slightly, and break ears of corn in half, if desired. Rub butter on hot corn. Sprinkle with desired amount of salt and pepper.
- Prepare salad kits according to package directions.
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