Wednesday, January 4, 2012

Low Point Taco Pockets

This recipe is originally from Pillsbury, but I made a couple modifications to lighten it up and add a little flavor. It tasted great and was only 8 WW points. With a quarter cup of corn, I had a very delicious and filling nine point dinner. Clinton has already made the request that I make this more often.

It is a little weird to have 12 biscuits as an ingredient, since its not quite two cans, however, if you only need 8, you can save the leftover meat for tacos for your lunch the next day.

Taco Pockets

12 Reduced-fat buttermilk Jumbo refrigerated biscuits
1 lb lean ground beef or turkey
1 packet taco season
1/2 C water
1 1/2 C salsa
1 can black beans
11 tbsp reduced-fat cheddar cheese

Heat oven to 375. Brown beef. Add taco season, water, salsa and black beans. Heat through.

Roll out biscuits into a 6 inch circle. Fill one 1/2 of each circle with 1/3 C taco mixture and 1 Tbsp cheese. Fold over the empty side and seal with a fork. Bake 9-12 minutes until pockets are golden brown.

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