Description
These Loaded Cheesy Pocket Tacos are a fun twist on traditional tacos! With cheesy pockets filled with seasoned ground beef, fresh vegetables, and your favorite taco toppings, these handheld bites are perfect for any occasion. Crispy on the outside and cheesy on the inside, they’re sure to be a crowd favorite for game nights, family dinners, or casual get-togethers.
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Ingredients
Scale
For the Taco Filling:
- 1 lb ground beef (or turkey/chicken for a lighter option)
- 1 small onion, diced
- 1 packet taco seasoning (or homemade seasoning)
- 1/4 cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream (optional for added creaminess)
For the Taco Pockets:
- 1 package refrigerated crescent roll dough (8-count)
- 1 tablespoon olive oil (for brushing)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Salt and pepper to taste
Toppings (optional):
- Shredded lettuce
- Diced tomatoes
- Salsa
- Guacamole
- Sour cream
Instructions
Step 1: Prepare the Taco Filling
- Heat a skillet over medium heat and cook the ground beef until browned, breaking it apart with a spoon as it cooks.
- Add the diced onion and cook until softened, about 2-3 minutes.
- Stir in the taco seasoning and water, and let it simmer for 3-5 minutes, until the mixture thickens slightly.
- Remove from heat and stir in 1 cup of shredded cheese and sour cream (if using). Set aside.
Step 2: Prepare the Taco Pockets
- Preheat your oven to 375°F (190°C).
- Unroll the crescent roll dough and separate it into 8 triangles.
- Lay the dough triangles on a lightly greased or parchment-lined baking sheet. Press the seams together if they are pre-scored to form larger pockets.
- Spoon 2-3 tablespoons of the beef and cheese mixture into the center of each dough triangle.
- Fold the edges of the dough over the filling to form a pocket and press the edges to seal.
Step 3: Bake the Taco Pockets
- Brush the top of each taco pocket with olive oil using a pastry brush for a golden, crispy finish.
- Sprinkle the top of each pocket with a small amount of shredded cheese.
- Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and crispy.
Step 4: Serve and Enjoy
- Remove the taco pockets from the oven and let them cool for a minute.
- Serve with your favorite taco toppings like shredded lettuce, diced tomatoes, salsa, guacamole, and sour cream.
Notes
- Don’t Overfill: Be sure not to overstuff the taco pockets with too much filling, or they may be difficult to seal or could burst open while baking.
- Make Ahead: You can prepare the taco filling ahead of time and store it in the fridge for up to 3 days. Just assemble the taco pockets before baking.
- Use Your Favorite Filling: Feel free to substitute the ground beef with chicken, turkey, or even beans for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Mexican-inspired