Description
Loaded Taco-Stuffed Cheesy Pockets are a delicious Tex-Mex inspired handheld meal featuring a savory blend of seasoned ground beef, melted cheddar and mozzarella cheeses, black beans, corn, and green onions all encased in flaky crescent roll or pizza dough. Baked to golden perfection, these cheesy taco pockets make for an easy and satisfying dinner served with your favorite toppings like sour cream, guacamole, and jalapeños.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 1/4 cup water
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1/4 cup canned black beans, drained and rinsed
- 1/4 cup corn kernels
Dough & Topping
- 1 can (8 oz) refrigerated crescent roll dough or pizza dough
- 1 egg, beaten (for egg wash)
Optional Serving
- Sour cream
- Guacamole
- Jalapeños
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 skillet over medium heat, cook the ground beef until it is browned and cooked through. Drain any excess fat to keep the filling from being greasy.
- Add Seasoning and Sauce: Stir in the taco seasoning, water, and salsa into the beef. Simmer for 3–4 minutes until the mixture has thickened slightly to concentrate flavors.
- Mix in Cheese and Vegetables: Remove the skillet from heat and fold in the shredded cheddar and mozzarella cheeses, chopped green onions, black beans, and corn kernels, combining them evenly into the filling.
- Prepare Dough: Roll out the refrigerated crescent or pizza dough on a clean surface and cut it into 4 large rectangles or 8 smaller rectangles depending on your preferred pocket size.
- Assemble Pockets: Spoon a generous amount of the taco filling onto one half of each dough rectangle, leaving a small border around the edges. Fold the dough over the filling to create a pocket and press the edges firmly with a fork to seal completely.
- Apply Egg Wash: Place the stuffed pockets on the prepared baking sheet. Brush the tops with the beaten egg to give them a shiny golden finish when baked.
- Bake: Bake the taco-stuffed pockets in the preheated oven for 15–18 minutes, or until they turn golden brown and the dough is cooked through.
- Serve: Allow the pockets to cool slightly on a wire rack before serving. Enjoy them with optional sour cream, guacamole, and jalapeños for added flavor and spice.
Notes
- Swap ground beef for ground turkey or a meatless crumble for a lighter or vegetarian-friendly version.
- Add chopped bell peppers or extra jalapeños to the filling to boost flavor and heat.
- Use pizza dough for a thicker crust or crescent roll dough for a flakier texture.
- These pockets can be made ahead and reheated in the oven for a convenient meal option.
