🌮🧀 Loaded Cheesy Pocket Tacos
Ingredients (Makes 8 pockets):
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1 lb ground beef (or ground turkey)
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1 packet taco seasoning (or 2 tbsp homemade mix)
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½ cup water
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1½ cups shredded cheddar or Mexican blend cheese
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1 cup refried beans (optional for extra filling)
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1 can (8-count) large refrigerated crescent rolls or biscuit dough
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Butter or oil, for brushing
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Optional toppings: sour cream, salsa, lettuce, diced tomatoes, jalapeños
🔧 Instructions:
1. Cook the Taco Meat:
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In a skillet over medium heat, cook ground beef until browned.
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Drain grease, then stir in taco seasoning and water. Simmer 5–7 minutes until thickened.
2. Preheat the Oven:
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Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Assemble the Pockets:
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Roll out each crescent roll or biscuit into a flat circle or rectangle (about 5 inches across).
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Spoon a layer of refried beans (if using) in the center.
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Add 2–3 tbsp taco meat and a generous pinch of cheese.
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Fold dough over the filling and press edges to seal (use a fork or pinch tightly).
4. Bake:
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Place on the baking sheet. Brush tops with melted butter or oil for golden crust.
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Bake for 15–18 minutes, or until golden brown and cooked through.
5. Serve Loaded:
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Let cool slightly, then top with sour cream, salsa, lettuce, tomatoes, or anything you love on tacos.
✅ Tips & Variations:
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Add jalapeños, cooked onions, or black beans to the filling.
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For a spicy kick, mix chipotle mayo into the taco meat.
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Try with shredded rotisserie chicken for a chicken taco version.
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Great in the air fryer at 350°F for 10–12 minutes!
Want a freezer-friendly version or one using puff pastry or tortillas instead of dough?