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Cheesy Taco Pockets: 8 Delightful Variations to Try

Cheesy Taco Pockets
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Golden, flaky pockets filled with seasoned taco meat and melty cheese.

Ingredients

Scale
  • 1 lb ground beef or turkey
  • 1 packet (1 oz / 28 g) taco seasoning mix
  • 0.5 cup water
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup shredded mozzarella cheese
  • 1 can (8 oz / 226 g) refrigerated crescent roll dough or puff pastry
  • 0.25 cup diced onions (optional)
  • 0.25 cup diced bell peppers (optional)
  • 1 tbsp olive oil or butter
  • 1 egg (for egg wash)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, about 6–7 minutes. Drain any excess fat. Stir in taco seasoning and water; simmer for 2–3 minutes until thickened. Add onions and peppers if using, then remove from heat to cool slightly.
  3. Roll out the crescent dough or puff pastry on a lightly floured surface. Cut into 8 equal rectangles or triangles.
  4. Spoon 2–3 tablespoons of taco meat onto the center of each dough piece. Top with cheddar and mozzarella cheese. Fold dough to form pockets and press edges with a fork to seal.
  5. Place pockets on baking sheet, brush with egg wash, and bake for 15–18 minutes or until golden brown and puffed.
  6. Cool for 5 minutes before serving. Enjoy with salsa, guacamole, or sour cream.

Notes

    Nutrition

    Find it online: https://keepityummy.com/cheesy-taco-pockets/

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