taco pockets on the grill
(1 rating)
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I made this recipe because I didn't have any tortilla's. But I did have forzen yeast rolls. It was to hot to cook em in my oven so I inovated and tried it on the grill, turned out awsome! It turned out so well, that is has become a family favorite!
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(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
30 Min
Ingredients For taco pockets on the grill
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1 1/2 lbground beef
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1 tspadobe seasoning
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1 tspblack pepper
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1 cchopped onions
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1 - 2jalapeno chopped fine
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1 pkgtaco seasoning mix
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for bread dough
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1 pkgfrozen yeast rolls
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1 cshredded cheddar cheese or more depends on you
How To Make taco pockets on the grill
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1Thaw yeast rolls as directed. Shortly before your rolls are thawed chop onions and peppers.
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2Brown ground beef, onions and jalapenos, drain grease, add taco seasoning following directionsm but use less water than it calls for, i used about 1/4 to 1/2 cup water.Continue cooking, but let meat dry out just a little.
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3Place one roll at a time of floured board and roll flat. Use a large spoonfull on mixture on 1/2 of dough. Slightly wet fingers on one hand and trace around 1/2 of dough, add shredded cheese, fold and press and create an edge. place on cookie sheet covered with reynolds non-stick foil. cut a slit in the top of each taco pocket, heat grill to 400 or just let it get good and hot. My grill has 3 burners, I turn off the center burner and place my cookie sheet there, cook for approximately 30 minutes checking after 15 minutes making sure they aren't burning. After the next 15 minutes Taco pockets should be done, if not just add 10 minutes. Serve, we usually open one end, open end if desired and add lettuce, tomatoes, sour cream, salsa and more cheese if desired. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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