Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Taco-Stuffed Cheesy Pockets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 77 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 8 cheesy pockets
  • Category: Main Course, Snack
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Kid-Friendly

Description

Loaded Taco-Stuffed Cheesy Pockets are a delicious and easy-to-make Mexican-inspired meal featuring seasoned ground beef or turkey, black beans, corn, and melted cheese all wrapped in flaky crescent or biscuit dough. Perfect for a quick weeknight dinner or a fun snack, these pockets are baked to golden perfection and served with your favorite taco toppings like sour cream, guacamole, or salsa.

Ingredients

Filling

  • 1 pound ground beef or ground turkey
  • 1 tablespoon taco seasoning
  • ½ cup salsa
  • 1 cup shredded cheddar or Mexican blend cheese
  • ½ cup canned black beans, drained and rinsed
  • ½ cup corn (fresh, frozen, or canned)
  • 1 tablespoon chopped cilantro (optional)

Dough and Topping

  • 1 can (8-count) refrigerated crescent roll dough or biscuit dough
  • 1 egg, beaten (for egg wash)
  • Sour cream, guacamole, or extra salsa for serving

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Cook the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, breaking it apart as it cooks. Drain off any excess grease to keep the pockets from being too greasy.
  3. Season and Combine: Stir in the taco seasoning and salsa into the cooked meat. Allow the mixture to simmer gently for 2–3 minutes for the flavors to meld together.
  4. Add Mix-ins: Remove the skillet from heat and mix in the drained black beans, corn, shredded cheese, and chopped cilantro if using. This creates the flavorful filling for your pockets.
  5. Prepare the Dough: Unroll the crescent or biscuit dough and gently flatten each piece into a circle or square, depending on the shape of the dough pieces.
  6. Assemble the Pockets: Spoon 2–3 tablespoons of the taco filling into the center of each dough piece. Fold the dough over the filling and seal the edges securely by pressing with a fork to form pockets.
  7. Brush with Egg Wash: Brush the tops of each pocket with the beaten egg. This step helps the pockets achieve a beautiful golden brown color when baked.
  8. Bake: Place the pockets on the prepared baking sheet and bake in the preheated oven for 15–18 minutes, or until they are golden brown and cooked through.
  9. Cool and Serve: Allow the pockets to cool for about 5 minutes before serving. Enjoy them with your favorite taco toppings like sour cream, guacamole, or extra salsa.

Notes

  • Customize the filling by adding jalapeños or diced peppers for extra heat and flavor.
  • Substitute shredded rotisserie chicken for the ground meat to change up the protein.
  • These pockets freeze well after baking. Reheat in the oven or air fryer for a quick snack or meal.

Find it online: https://slsrecipes.com/loaded-taco-stuffed-cheesy-pockets-recipe/