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Beef Taco Hot Pockets

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Servings: 14



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
1 tablespoon canola oil
16 ounces ground beef 
½ cup diced red bell pepper
½ cup diced green bell pepper
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
7 ounces (1¾ cups) shredded Mexican cheese
Taco seasoning, to taste



  1. To a large non-stick skillet over medium heat, warm the oil. 
  2. Add ground beef, red bell pepper, and green bell pepper to the pan, breaking the meat up into pieces with a spatula.
  3. Once meat is almost cooked through and peppers are soft, add chili powder, cumin, salt, garlic powder, and onion powder to the skillet. Stir and cook for an additional 2 minutes. Remove from heat and set aside.
  4. Lay a Crepini on a clean work surface. 
  5. Place ¼ cup beef mixture and 2 tablespoons cheese on the bottom third of the Crepini.
  6. Fold the bottom of the Crepini over the filling, then fold the sides in. Gently roll wrap once to create a hot pocket-like shape. 
  7. Repeat assembly process with remaining ingredients. 
  8. Spray tops of hot pockets with cooking spray and sprinkle tops with taco seasoning.
  9. Place hot pockets in air fryer. Bake at 400°F until crispy, 8-10 minutes.


Nutritional Information (Per Serving) 

Calories: 155 Total Fat: 9.2g Cholesterol: 77g Sodium: 293mg Total Carbohydrates: 7.6g Protein: 16.1g


Tips and Tricks

Assemble several hot pockets and freeze individually. Simply remove from freezer and place in the air fryer (though a few minutes of baking time may need to be added).



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