Fiesta Taco Pouches With Sour Cream And Onion Dip

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• Servings: 60
• 1 lb lean ground beef
• 1 (1 1/4 ounce) package taco seasoning mix
• 3 green onions
• 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

Recipe

• 1 preheat oven to 375 degrees.
• 2 brown ground beef in a skillet and then follow the taco seasoning mix directions. let cool for a few minutes once done.
• 3 slice the green onions. use all the part and most of the green part. reserve a teaspoon of the sliced green part.
• 4 in a small mixing bowl mix the sliced green onions with the sour cream then put it in the refrigerator.
• 5 in a large mixing bowl stir together the salsa, shredded cheese and ground beef.
• 6 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.
• 7 fill each muffin section with a teaspoon worth of the mixture.
• 8 to create the pouches pinch opposite corners of dough together one at a time to seal them closed.
• 9 bake for 12 minutes. serve warm.
• 10 for presentation sprinkle the reserved green onion slices on top of the dip once it is in your serving bowl.