Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
The only thing better than a taco is a portable taco pocket filled with ground beef and corn and black bean salsa.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|½ c. Hy-Vee Short Cuts white onions, finely chopped|
|½ lbs. 85%-lean ground beef|
|½ c. Hy-Vee no-salt-added black beans, drained and rinsed|
|½ c. canned hy-Vee whole-kernel golden corn, drained|
|¼ c. Hy-Vee Short Cuts chopped red bell pepper|
|½ (1.25-oz.) pkg. Hy-Vee 25%-reduced-sodium taco seasoning, plus additional for topping|
|⅔ c. water|
|1 (8-oz.) can refrigerated Hy-Vee original crescent dinner rolls, (8-ct.)|
|1 c. Hy-Vee finely shredded taco cheese|
|1 Hy-Vee large egg, beaten|
Things To Grab
- Baking sheet
- Parchment paper
- Rolling pin
- Silicone pastry brush
Heat oil in skillet over medium heat. Add onions; cook until softened. Add beef; cook until browned and drain. Stir in beans, corn, red bell pepper, taco seasoning, and water. Bring to boiling; reduce heat. Simmer for 5 minutes or until mixture is thickened, stirring occasionally. Remove form heat; cool slightly.
Separate dough into 4 rectangles, pressing to seal seam in center of each rectangle. Roll each dough portion to a 5x7-inch rectangle. Spoon 1/4 cup filling onto half of each portion, 1/4-inch from edges; sprinkle with cheese. Fold dough over filling and seal with a fork.
Place pockets on prepared baking sheet. Brush egg on top. Sprinkle with taco seasoning, if desired. Slit tops with a knife, Bake for 10 to 15 minutes or until golden brown. Let stand 5 minutes before serving.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 460mg
- Total Carbohydrates: 20g
- Protein: 12g