Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 taco pockets
Cuisine: Tex-Mex
Course: Main Course
Difficulty: Easy
Ingredients
- 1 pound (450g) lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- ¼ cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can refrigerated pizza dough or crescent roll dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped fresh cilantro (optional)
- ½ teaspoon paprika (optional)
- Cooking spray or parchment paper
Optional Fillings
- Diced jalapeños
- Black beans
- Sweet corn
- Diced tomatoes
- Green onions
- Cream cheese
Instructions
Step 1: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until fully browned. Drain excess grease if needed.
Mix in the taco seasoning and water. Stir well and simmer for 3–5 minutes until the sauce thickens. Remove from the heat and allow the mixture to cool slightly.
Step 2: Add the Cheese
Fold the shredded cheddar and Monterey Jack cheese into the warm beef mixture. Stir until the cheese begins to melt and evenly coats the beef.
Step 3: Prepare the Dough
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly coat it with cooking spray.
Roll out the refrigerated dough on a lightly floured surface. Cut it into eight equal rectangles.
Step 4: Fill the Pockets
Place about 2–3 tablespoons of the beef mixture in the center of each rectangle.
Fold the dough over the filling to form a pocket. Press the edges firmly with a fork to seal.
Brush the tops with beaten egg and sprinkle with paprika if desired.
Step 5: Bake
Arrange the pockets on the prepared baking sheet, leaving space between each one.
Bake for 18–20 minutes, or until the pockets are golden brown and crispy.
Allow them to cool for about 5 minutes before serving.
Serving Suggestions
Serve your cheesy beef taco pockets with:
- Salsa
- Sour cream
- Guacamole
- Pico de gallo
- Mexican rice
- Fresh salad
- Tortilla chips
These pockets are delicious for dinner, packed lunches, parties, or as a grab-and-go snack.
Recipe Tips
- Do not overfill the dough to prevent leaking during baking.
- Let the beef mixture cool slightly before filling the dough.
- Seal the edges tightly using a fork.
- Try pepper jack cheese for extra spice.
- Add black beans or corn for additional texture and flavor.
- Freeze unbaked pockets for up to 3 months.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked or unbaked pockets for up to 3 months.
Reheating: Warm in a 350°F (175°C) oven for 10 minutes or air fry for 5–6 minutes until heated through.
Nutrition Information (Per Serving)
- Calories: 390
- Protein: 22g
- Carbohydrates: 24g
- Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 690mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 240mg
- Iron: 3mg