Description
These Loaded Cheesy Pocket Tacos are a delicious and easy-to-make meal perfect for busy weeknights. Ground beef seasoned with taco spices is combined with a blend of cheeses and salsa, then wrapped in flaky crescent roll dough and baked to golden perfection. Topped with optional green onions, jalapeños, or sour cream, these pocket tacos deliver all the flavors of a classic taco in a convenient handheld form.
Ingredients
Scale
Meat and Filling
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/3 cup water
- 1/4 cup cream cheese, softened
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Dough and Toppings
- 1 can (8-count) refrigerated crescent roll dough or biscuit dough
- 1 tablespoon olive oil (for brushing)
- 1/2 teaspoon garlic powder
- Chopped green onions (optional)
- Jalapeños (optional)
- Sour cream (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cook Ground Beef: In a medium skillet over medium heat, brown the ground beef completely, breaking it apart as it cooks to ensure even browning. Once cooked, drain any excess grease.
- Add Seasoning and Simmer: Stir in the taco seasoning mix and water with the beef. Let the mixture simmer for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.
- Mix in Cream Cheese and Salsa: Add the softened cream cheese and salsa to the beef mixture, stirring until everything is combined smoothly. Let the filling cool slightly.
- Fold in Shredded Cheeses: Once the filling has cooled a bit, fold in the shredded cheddar and Monterey Jack cheeses until evenly distributed throughout the mixture.
- Prepare Dough Pieces: Unroll the crescent or biscuit dough, and gently flatten each piece into a 4 to 5 inch round or square shape to create a base for your filling.
- Fill and Seal Pockets: Spoon 2 to 3 tablespoons of the beef and cheese filling onto one half of each dough piece. Fold the dough over the filling and press the edges together firmly using a fork to seal completely.
- Brush and Season: Place the sealed pockets on the prepared baking sheet. Brush the tops with olive oil and sprinkle evenly with garlic powder for flavor and a golden finish.
- Bake Until Golden: Bake the pocket tacos in the preheated oven for 15 to 18 minutes, or until they turn golden brown and the dough is cooked through.
- Cool and Serve: Allow the pockets to cool slightly on a wire rack. Serve warm topped with optional chopped green onions, jalapeños, or a dollop of sour cream to enhance the flavors.
Notes
- You can substitute ground beef with ground turkey or plant-based meat alternatives for a different protein option.
- For extra flavor and texture, mix in corn, black beans, or chopped onions into the beef filling.
- These pocket tacos freeze well—store them in an airtight container and reheat in the oven or air fryer when needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 pocket taco
- Calories: 310
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg
