Loaded Cheesy Pocket Tacos

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)

• 1 lb (450g) ground beef (or turkey/chicken)

• 1 packet (1 oz) taco seasoning

• ¼ cup water

• 1 can (8 oz) refrigerated crescent roll dough

• 1 cup shredded Mexican cheese blend

• ½ cup salsa

• ½ cup diced bell peppers (optional)

• ¼ cup chopped cilantro

• 1 egg (for egg wash, optional)

To Serve:

• Sour cream

• Guacamole

• Pico de gallo

• Hot sauce

Instructions

1️⃣ Cook the Filling

1. In a skillet, brown ground beef over medium heat; drain excess fat.

2. Add taco seasoning + water; simmer for 3–4 mins. Stir in salsa and bell peppers (if using).

2️⃣ Assemble the Pockets

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Unroll crescent dough and separate into triangles.

3. Spoon 2 tbsp beef mixture + 1 tbsp cheese onto the wide end of each triangle.

4. Fold dough over filling, sealing edges tightly (press with a fork for a crimped look).

5. Brush with beaten egg (optional, for shine).

3️⃣ Bake & Serve

1. Bake for 12–15 mins until golden brown.

2. 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! 🍹