mini taco packets: ingredients

I made these taco pockets to take to Jessie’s fiesta over Memorial Day weekend. They were so easy to make and they were a big hit! It is a perfect recipe for any casual get-together where you need appetizers or finger foods. I have listed the steps and ingredients below, but feel free to check out the original recipe here with more detailed images for each step. Enjoy!

mini taco packets: prepare

mini taco packets
original recipe pinned from here

Mini Taco Pockets: makes 32 mini tacos

1 lb. ground beef
1 medium onion, chopped
1 package Taco Seasoning
1/2 cup water
8 slices PepperJack cheese
2 cans (8 oz. each) 8 count crescent rolls
3 plum tomatoes, chopped
2 tablespoons chopped fresh cilantro

– Preheat oven to 350 degrees F.
– Prepare two baking sheets by lining them with parchment paper.
– In a skillet over medium-high heat, cook ground beef until no longer pink.
– Drain the fat and return to pan.
– Add onion and cook until soft.
– Add taco seasoning and water, and stir thoroughly to combine. (see directions on back of taco seasoning packet)
– Reduce heat to low. Cover and simmer while preparing crescents.
– On a piece of parchment paper, unroll one package of crescents. Cut each triangle in half, so that you have two smaller ones.
– place a slice of cheese on each triangle.
– Place 2 teaspoons of ground beef mixture on top of the cheese.
– Top the ground beef with a few pieces of chopped tomato.
– Sprinkle some cilantro on top of the tomatoes.
– Fold the points of the dough over so that it comes together at the top. Pinch the dough as the pieces come together to secure.

*Bake for 13-15 minutes until golden brown.