Cheesy Tex-Mex Beef Pockets – a delicious recipe with lean ground beef, salsa, corn niblets, cumin ground, kosher salt, Crystal Farms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0 F.
2
Brown ground beef in a 10-inch nonstick skillet over medium-high heat. Drain grease from the meat.
3
Reduce heat to medium-low. Stir in salsa, corn, cumin and salt. Cook 3-5 minutes until corn is tender.
4
Unroll crescent roll dough and cut into 4 rectangles. Place on ungreased cookie sheet. Press each piece of dough into an 8x4-inch rectangle.
5
Spoon 1/2 cup of beef mixture onto one end of each rectangle to within 1/2-inch of edges. Top with shredded Mexican 4 Cheese. Carefully fold dough over filling (calzone will be full), pressing seams to seal tightly. Lightly prick top of each calzone with a fork to allow steam to escape.
6
Bake 15-20 minutes or until deep golden brown. Remove from cookie sheet immediately.
286
kcal
Calories
21
g
Fat
6
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces lean ground beef, 1 cup salsa, 1/2 cup corn niblets canned, drained, 1/2 teaspoon cumin ground, and more.
Yes, Cheesy Tex-Mex Beef Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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