Taco pockets on the grill
1 1/2 lbground beef
1 tspadobe seasoning
1 tspblack pepper
1 cchopped onions
1 - 2jalapeno chopped fine
1 pkgtaco seasoning mix
·for bread dough
1 pkgfrozen yeast rolls
1 cshredded cheddar cheese or more depends on you
How to Make Taco pockets on the grill
- Thaw yeast rolls as directed. Shortly before your rolls are thawed chop onions and peppers.
- Brown 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.
- Place 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!