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Taco Pockets

 

Ingredients

  • 1 package of taco seasoning, divided

  • ½ pound of ground beef

  • 2 packages of refrigerated 11 ounce thin crust pizza dough

  • 1 tub of Salsa Challenge Cream Cheese

  • 1 cup of fresh corn

  • 1 cup of black beans

  • 1 cup of shredded Mexican cheese blend

  • 4 tablespoons of Challenge Butter, melted

 

 

Directions

  1. Preheat oven to 400 degrees.

  2. Prepare taco meat as directed on package, reserving 1 tablespoon of seasoning. Let meat cool.

  3. Place pizza dough on a work surface. Cut dough into 4 sections to create four rectangles. Soften cream cheese in microwave for 30 seconds for easy spreading. Spread cream cheese on ½ of each rectangle, avoiding the edges. Cover cream cheese with seasoned meat, corn, black beans and a sprinkle of shredded cheese. Fold the dough over filling and seal the edges. Place on a greased cooking sheet. Repeat with the second pizza dough.

  4. Combine the melted butter with the reserved taco seasoning. Brush seasoned butter over crust to add flavor.

  5. Bake Taco Pockets in the preheated oven for 8 minutes, or until the crust is golden brown. Serve immediately, or place into a freezer safe zipper top bag and freeze. Taco Pockets can be warmed in the microwave for a great lunch, snack or afterschool treat.

 

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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