Step 1

Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a baking sheet.

Step 2

In a large skillet, drizzle the avocado oil and heat on medium/high.

Step 3

To the skillet, once the oil is hot, saute the onion and green pepper for about 2 to 3 minutes or until tender and the onions are translucent.

Step 4

Then, to the other side, push the onions and peppers. Add the ground beef and cook for 5 to 6 minutes until browned.

Step 5

Stir in the taco seasoning and cook for another 1 to 2 minutes. Pour in the beef broth and let the mixture simmer. When done, set the meat mixture aside.

Step 6

Roll the crescent rolls flat on a large cutting board. Into 4 rectangles, cut the crescent rolls using the existing seams. In the center of each rectangle, press the diagonal seam together, making sure that there are no holes. Do this on both sides. Onto the prepared baking sheet, place the rectangles, ensuring there will be enough space you can hang half of the dough on the sides while filling.

Step 7

To one side of each crescent roll triangle, spoon 1/4 c. of the beef mixture, then top with 1 tbsp of the shredded cheddar cheese.

Step 8

Over the beef mixture, fold the crescent roll and seal all three sides.

Step 9

Bake for 9 to 12 minutes in the preheated oven until the dough is golden brown.

Step 10

Sprinkle the rest of the 1/4 c. shredded cheddar and sliced jalapenos on top of each taco pocket.

Step 11

Return to the oven to broil for a minute.

Step 12

Serve these taco pockets with your preferred toppings. Enjoy!