Taco-Stuffed Crescent Pockets

Ingredients

• 1 lb lean (at least 80%) ground turkey (or ground beef)
• 2 heaping tablespoons Taco Seasoning Mix
• 1/2 cup thick & chunky salsa
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 1/2 cup Mexican cheese blend, shredded

Directions

• Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.
• Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.
• Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.
• Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.
• Bake 13 to 17 minutes or until golden brown.

Source

• https://www.pillsbury.com/recipes/taco-stuffed-crescent-pockets/bcb79ae1-75f5-47e3-a5df-3ed727264a38

Best Taco Meat

Ingredients

• 1 tablespoon water 
• ¼ teaspoon baking soda 
• 12 ounces 90 percent lean ground beef (or ground turkey/chicken)
• 1 tablespoons vegetable oil
• 1 onion, chopped fine
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons paprika
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 2 ounces cheddar cheese, shredded (1/2 cup)

Directions

1. Combine water and baking soda in large bowl.
2. Add ground meat and mix until thoroughly combined. Set aside.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
4. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
5. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes.
6. Add ground meat mixture and cook, using wooden spoon to break meat into pieces until beef is no longer pink, 5 to 7 minutes.
7. Turn off heat, stir in cheddar until cheese has melted and mixture is homogeneous.

Source
https://www.cooksillustrated.com/recipes/11068-crispy-tacos-tacos-dorados?incode=MCSCD00L0&ref=new_search_experience_1

Beef Tortilla Taco Casserole

Ingredients

• 1 lb lean (at least 80%) 
• 1 package (1 oz)  taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 can (12 oz) whole kernel sweet corn
• 6 flour tortillas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
4. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
5. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
6. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.

To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Source
https://www.pillsbury.com/recipes/beef-tortilla-taco-casserole/ac129c37-e2ad-4a1e-9f34-02f54945ec52