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Monday, June 2, 2014

Southwestern Taco Pockets

Dinner time is a struggle for all of us..."What to cook, I need something quick, I need something
for the picky eaters in the house"....seriously, there is a lot of pondering and work that goes into the "planning" process of dinner time. These Southwestern Taco Pockets are perfect. They are easy
and taste like a taco, which most people love! They are a fun way to add a little variety
to the hum-drum-boring-everyday dinner meal!

Southwestern Taco Pockets
1 lb. ground beef
1 package taco seasoning
1 can black beans, drained and rinsed
2 c. shredded cheddar cheese
1 package egg roll wrappers
1 can cream chicken or mushroom soup (either one will work fine)
1 small can diced chilies

In a frying pan, cook ground beef and taco seasoning until meat is no longer pink. Drain. Add beans, cream soup, chilies and cheese. Cook on low until cheese is melted and sauce is hot. Open egg roll wrappers. you will be folding the wrapper OVER to make a pocket or "pillow" of sorts. So on one half of the egg roll wrapper, place a approximately 1/4 c. (more or less depending on how full you want it) ground beef mixture. Fold wrapper over, moistening inside edges with water and press down to seal (instructions for sealing are on the wrapper package). This will form your rectangle. Repeat until all meat is used. In an frying pan, pour in oil, making it about 1" deep. Heat oil to 375 degrees. Place taco pockets into oil and cook 2-3 minutes or until egg roll wrapper is browned slightly. (make sure to turn them over so both sides are cooked). Drain on a paper towel. Serve with taco condiments. 


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