Directions and Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.
- In a skillet over medium heat, cook the ground beef until browned. Make sure to drain any excess fat to keep your filling from becoming greasy.
- Add the taco seasoning, garlic powder, and onion powder to the beef, stirring well to combine. Cook according to the package instructions until fully blended and flavorful.
- Unroll the crescent roll dough and separate it into individual triangles, laying them out on a clean surface.
- Take a spoonful of the delicious taco meat mixture and place it on the wide end of each triangle.
- Top the meat with a generous sprinkle of both cheddar and Monterey Jack cheese. The more cheese, the better!
- Roll the dough around the filling, starting from the wide end and rolling towards the point to create a delightful pocket.
- Carefully place the completed taco pockets on your prepared baking sheet, ensuring they’re spaced apart for even baking.
- Bake in the preheated oven for 12-15 minutes, or until they are golden brown and irresistibly aromatic.
- Once done, remove from the oven and let them cool slightly before serving.
- Serve your loaded tacos with a side of sour cream, salsa, diced tomatoes, green onions, and black olives for added freshness and flavor!
Notes or Tips
see continuation on next page
