People often ask me where I get inspiration for my recipes. I think most are quite surprised to find out many recipes start with ideas from my children. Children are naturally creative. They like to break the rules and think outside of the box. They are the ones who put crushed potato chips on peanut butter and jelly sandwiches and make spaghetti tacos. Even though we sometimes hate to admit it, these combos can be super tasty!
My daughter Alivia loves to cook with me. I let her have days when she has free reign of the kitchen to create her new concoctions. Sometimes her recipes are a great success, sometimes not so much. The point is, she is creative and she is learning how to cook. She recently combined two kid favorites into one recipe and created “Taco Pockets!” A delicious combination of pizza and a taco in one bite! About 100 taco pockets later, Arizona Midday, a popular television show here in Phoenix, asked her to be a guest on their show. That day a “star was born” and she now wants to cook more than ever!
The next time you need inspiration, just ask the kids. Include time saving ingredients like Challenge Dairy’s new cream products and throw in a dash of imagination! Be inspired, and spark your kids creativity in the kitchen!
- 1 packet taco seasoning, divided
- ½ pound ground beef
- 2 packages refrigerated 11 ounce thin crust pizza dough
- 1 tub Challenge Salsa Cream Cheese
- 1 cup fresh corn
- 1 cup black beans
- 1 cup shredded Mexican cheese blend
- 4 Tablespoons Challenge Butter, melted
Preheat oven to 400°F.
Prepare taco meat as directed on package, reserving 1 tablespoon of seasoning. Let meat cool.
Place pizza dough on a work surface. Cut dough into 4 sections to create four rectangles. Soften cream cheese in microwave for 30 seconds for easy spreading. Spread cream cheese on ½ of each rectangle, avoiding the edges. Cover cream cheese with seasoned meat, corn, black beans and a sprinkle of shredded cheese. Fold the dough over filling and seal the edges. Place on a greased cooking sheet. Repeat with the second pizza dough.
Combine the melted butter with the reserved taco seasoning. Brush seasoned butter over crust to add flavor.
Bake Taco Pockets in the preheated oven for 8 minutes, or until the crust is golden brown. Serve immediately, or place into a freezer safe zipper top bag and freeze. Taco Pockets can be warmed in the microwave for a great lunch, snack or afterschool treat.