Description
Loaded Cheesy Pocket Tacos are a delicious and easy-to-make Tex-Mex meal perfect for taco night or a quick dinner. Juicy seasoned ground beef combined with melted cheddar and Monterey Jack cheeses are enclosed in golden baked crescent or biscuit dough pockets. Topped with fresh lettuce, tomatoes, jalapeños, and sour cream, these cheesy taco pockets are flavorful, satisfying, and kid-friendly.
Ingredients
Scale
Meat and Filling Ingredients
- 1 pound ground beef
- 1 tablespoon taco seasoning
- ½ cup water
- ½ cup canned refried beans (optional)
- ½ cup salsa or taco sauce
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Dough
- 1 (8-count) can refrigerated crescent roll dough or biscuit dough
Toppings and Garnishes
- ½ cup sour cream (for serving)
- Chopped lettuce
- Diced tomatoes
- Sliced jalapeños
- Chopped green onions
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cook the Beef: In a skillet over medium heat, brown the ground beef for 6–8 minutes until fully cooked. Drain any excess grease from the pan to keep the pockets from being too oily.
- Season the Meat: Stir in the taco seasoning and water with the cooked beef. Simmer for 2–3 minutes, allowing the sauce to thicken. Remove the skillet from heat and mix in the salsa to infuse flavor.
- Prepare the Dough: Unroll your crescent roll dough or flatten biscuit dough into 4–6-inch circles or rectangles. If using crescent rolls, press the seams firmly to seal and create a solid sheet of dough, preventing leaks during baking.
- Assemble the Pockets: Spread a small spoonful of refried beans (if using) onto each dough piece. Top with 2–3 tablespoons of the beef mixture and then add a generous pinch of both shredded cheddar and Monterey Jack cheeses.
- Seal the Pockets: Fold the dough over the filling to form a half-moon or rectangle shape. Press the edges together tightly to seal so the fillings stay inside while baking.
- Bake: Arrange the pocket tacos on the prepared baking sheet and bake for 12–15 minutes until they turn golden brown and the dough is cooked through.
- Serve: Allow the pocket tacos to cool slightly before topping them with sour cream, chopped lettuce, diced tomatoes, sliced jalapeños, and chopped green onions as desired. Serve warm and enjoy!
Notes
- These pocket tacos are perfect for meal prep and freeze well for future meals.
- Try swapping ground beef with ground turkey, shredded chicken, or black beans for different protein options.
- Brushing the tops with melted butter before baking enhances flavor and adds a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pocket taco
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 50mg
