Cheesy Taco Pockets
Spinach-Corn Salad
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope less sodium taco seasoning mix
- ⅓ cup water
- 3 (8-oz) cans refrigerated crescent rolls
- 1 (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-high 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 large 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
- 2 Tbsp butter
- 1 (10-oz) pkg frozen corn kernels
- ½ tsp garlic powder
- 1 (10-oz) pkg baby spinach
- ⅓ cup zesty lime vinaigrette
Side Dish Instructions
- Melt butter in a large skillet over medium-high heat. Add corn and garlic powder; cook, stirring occasionally, until browned.
- Place spinach in a large bowl. Add hot corn and vinaigrette; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
1043
|
118
|
1161
|
| Fat (g) | 61 | 6 | 67 |
| Sat. Fat (g) | 25 | 3 | 28 |
| Protein (g) | 46 | 3 | 49 |
| Carb (g) | 82 | 14 | 96 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 2122 | 185 | 2307 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 9 | 1 | 10 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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