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Miss in the Kitchen; Tex-Mex Pocket Sandwiches

by Wyoming Livestock Roundup

I wish everyday was Taco Tuesday, if you feel the same you are going to love these Tex-Mex Pocket Sandwiches with Cornmeal Crust!


For the cornmeal crust:

1 cup warm water

1 package Red Star Quick Rise Yeast

1 tablespoon sugar

2 tablespoons oil

1 egg

2 ¾ cups all purpose flour

1/2 cup cornmeal

1 teaspoon salt

For the filling:

1 1/2 pounds ground beef

2 teaspoons salt

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon granulated garlic

1 tablespoon butter

4 cups slaw mix, or shredded cabbage with one shredded carrot

1 garlic clove, minced

1 onion, diced

1 poblano pepper, seeded and diced

1 teaspoon salt

1 15 ounce black beans, rinsed and drained

Additional melted butter to brush over baked sandwiches (optional)

For the crust:

Add water to a large bowl, stir in yeast and sugar until dissolved. Allow to sit for 5 minutes or until yeast starts to bubble.

Mix in oil and egg. Add 1 cup of flour and stir to combine. Add 1 teaspoon salt and stir to combine. Add 1 cup of flour and cornmeal, and mix until combined. Continue adding flour 1/4 cup at a time until dough forms a ball and pulls away from sides of the bowl. Use remaining flour for kneading and shaping.

Pour dough onto a lightly floured surface and knead for 3 to 4 minutes or until dough is no longer sticky.

Cover dough with a tea towel and set aside while you make the filling, or about 30 minutes.

For the filling:

Add ground beef to a large skillet, season with 2 teaspoons salt, chili powder, cumin and granulated garlic. Cook over medium-high heat until well browned. Remove to a paper towel lined plate and discard any fat.

Add butter to skillet and add slaw mix, onion, peppers and garlic. Season with 1 teaspoon salt and cook over medium heat, stirring often until mixture just starts to brown.

Stir in black beans and seasoned ground beef.

To assemble sandwiches:

Divide dough into about 18 equal pieces. Roll each dough piece into about a 4-inch circle, using remaining flour if needed. Place filling in center of each dough circle and fold dough around filling, pinching to seal the dough together. Gently flatten to make an even round. Place on a greased or lined baking sheet. Repeat with remaining ingredients.

Preheat oven to 375 degrees.

Bake for 20 minutes or until golden brown. Brush with melted butter if desired.

Serve immediately.


Serve with your favorite taco toppings like sour cream, tomatoes, salsa and guacamole.




Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at for more recipes.

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