Thursday, April 24, 2008

Fiesta Taco Pouches With Sour Cream and Onion Dip

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
3 green onion
1 (16 ounce) container sour cream
2 cups mild salsa
2 1/2 cups sharp cheddar cheese, Shredded
5 (8 ounce) cans refrigerated crescent dinner rolls

Preheat oven to 375 degrees. Brown ground beef in a skillet and then follow the Taco Seasoning mix directions. Let cool for a few minutes once done. Slice the green onions. Use all the white part and most of the green part. Reserve a teaspoon of the sliced green part. In a small mixing bowl mix the sliced green onions with the sour cream then put it in the refrigerator. In a large mixing bowl stir together the salsa, shredded cheese and ground beef. Open and roll out Crescent Dinner Rolls (keep cold until immediate use for best results) and pinch perforations together. Cut out 3 inch by 3 inch squares, you should have about 63 squares. In a mini muffin tin place each cut out square into a muffin section with the four corners hanging out on top. Fill each muffin section with a teaspoon worth of the mixture. To create the pouches pinch opposite corners of dough together one at a time to seal them closed. Bake for 12 minutes. Serve warm. For presentation sprinkle the reserved green onion slices on top of the dip once it is in your serving bowl.

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