Loaded Cheesy Pocket Tacos 🌮🧀
Crispy crescent dough stuffed with spicy taco beef, melty cheese, and all your favorite toppings—baked to golden perfection!
Ingredients (Makes 8 pockets)
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1 lb (450g) ground beef (or turkey/chicken)
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1 packet (1 oz) taco seasoning
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¼ cup water
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1 can (8 oz) refrigerated crescent roll dough
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1 cup shredded Mexican cheese blend
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½ cup salsa
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½ cup diced bell peppers (optional)
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¼ cup chopped cilantro
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1 egg (for egg wash, optional)
To Serve:
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Sour cream
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Guacamole
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Pico de gallo
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Hot sauce
Instructions
1️⃣ Cook the Filling
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In a skillet, brown ground beef over medium heat; drain excess fat.
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Add taco seasoning + water; simmer for 3–4 mins. Stir in salsa and bell peppers (if using).
2️⃣ Assemble the Pockets
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Unroll crescent dough and separate into triangles.
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Spoon 2 tbsp beef mixture + 1 tbsp cheese onto the wide end of each triangle.
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Fold dough over filling, sealing edges tightly (press with a fork for a crimped look).
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Brush with beaten egg (optional, for shine).
3️⃣ Bake & Serve
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Bake for 12–15 mins until golden brown.
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Garnish with cilantro and serve with sour cream, guacamole, and pico de gallo.
Tips
🔥 Spicy kick: Add diced jalapeños to the filling.
🧀 Extra cheesy: Sprinkle more cheese on top before baking.
⏳ Make ahead: Assemble and refrigerate unbaked pockets for up to 24 hours.
Perfect for game day, kids’ lunches, or quick dinners! 🏈🍽️
Pair with: Mexican street corn or a margarita! 🍹
