Tacos in a Sleeping Bag (Kid Friendly)
I was recently looking over some comments on the OAMM Facebook page, and noticed some requests for more kid-friendly ideas. I hear ya, because sometimes mealtime can be a challenge at my house with my own three picky little eaters.
I created these simple meat-filled rolls one day when I was experimenting with the previous night’s dinner leftovers. My skeptical-to-new-foods-five-year-old wanted to know what I was making and I quickly called them “tacos in a sleeping bag.” Amazingly, giving the dish a really cool name was all I needed to win over the hesitation and I became the coolest mom ever. The “tacos” have become a favorite at our house and I especially love the convinence of freezing a batch to have on hand for quick lunches.
Pam @Once a Month Mom
- 2 packages refrigerated crescent roll or biscuit dough
- 1 lbs. ground beef or turkey
- 1 package taco seasoning
- .5 cup cheddar or mozzarella cheese, shredded
- shredded lettuce, tomatoes, sour cream, etc. if desired
Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.
Servings: 16 rolls
Step One: Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese.
Step Two: Roll dough around filling.
Step Three: Bake at 375ºF for 12-15 minutes until golden brown. Serve with shredded lettuce, tomatoes, and sour cream, if desired.
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