Queso Taco Pockets
8 oz extra-lean (at least 90%) ground beef
2 tablespoons taco seasoning mix (from 1-oz package)
2 tablespoons water
3/4 cup refried beans (from 16-oz can)
4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
1 box refrigerated pie crusts, softened as directed on box
Diced tomatoes, shredded lettuce, shredded cheese, taco sauce or salsa, if desired
1. Heat oven to 400F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
2. On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Re-roll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
3. Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
4. Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.
Top remaining refried beans with shredded cheese; heat and enjoy as a side with your taco pockets!
Adding 1 to 2 teaspoons diced jalapeño chiles to your filling will give your taco pockets a nice spicy kick.