Tuesday, March 8, 2011

Vegetarian Tacos in a Sleeping Bag Recipe


Day 67.

This recipe made me swap out my intended Taco Tuesday recipe for this fun kid-friendly meal as soon as I saw it. Tacos in a Sleeping Bag, what? So much fun, though a little bit less kid-friendly to make with the crumbly "beef" as opposed to beef. But I'll give you some tips that resulted from my trial and error.

Tacos in a Sleeping Bag
Adapted from Tacos in a Sleeping Bag.
Ingredients
1 package refrigerated crescent roll or biscuit dough
1 "pound" ground beef substitute (about 1/4)
1/4 C taco seasoning (you can find my recipe in this post)
1/2 C Mexican blend cheese
shredded lettuce, tomatoes, sour cream, etc. if desired

Directions
Preheat oven to 375ºF. Add taco seasoning to beef, mix well. Tip: Add enough olive oil to make the seasoning stick to the "beef" well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 Tbsp. taco meat and a sprinkling (by this I assumed a child's handful, or at least my toddler did...she loves it) of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Here's what I did: Get a large spoon out of your silverware drawer and pack it full of "beef," mold that beef tightly with the palm of your hand on top (pressing against the spoon on bottom), making an egg shape. Place that "beef" mound onto the wide end of the crescent and roll it up like you would a normal crescent roll. Then seal the sides together. Packing the "beef" mound tightly makes it oh so much easier because the beef doesn't crumble apart and fall out while you're rolling if you do it that way.

Place the "sleeping bags" on a baking sheet (I actually just rolled them directly on the sheet) and 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.

Freezing Directions
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.

The Results
Another Mmm...mmm...good seal of approval. These were simple (once I got the hang of the rolling) and fantastic! We love tacos and this is a great taco alternative if we're out of shells or we're in the mood for bready, yummy pockets instead. I highly recommend this. The toddler and I had great fun making and dipping them in sour cream. If you can believe this, she just recently was switched (at pediatrician's advice) to 2% milk, but now I'm having to force feed her additional fat. Hah! I eat too healthily for toddlers, I guess.

I made tacos into crescent roll tacos. What's your favorite dish done in a non-traditional way?

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday and Tasty Tuesday.

2 comments:

  1. Love this! I love tacos and this is a great presentation. Thanks for sharing with Dr. Laura's Tasty Tuesday! I've featured this recipe on my recap this week.

    Dr. Laura

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  2. I just enjoyed what you posted! I am a professional in this kind of things and recipes but I still learning... specially among the web's biscuit doughs and this'll be the nicest blog in my references list.

    ReplyDelete