Description
These Loaded Cheesy Pocket Tacos are packed with seasoned beef, melty cheese, and a crispy, golden crust. They’re a fun twist on traditional tacos, perfect for a quick dinner, snack, or game day treat!
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Ingredients
Scale
For the Taco Filling:
- 1 lb ground beef (or turkey/chicken)
- 1 packet taco seasoning
- 1/4 cup water
- 1/2 cup chopped onion (optional)
- 1/2 cup diced bell pepper (optional)
For the Cheesy Dough:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup milk (adjust as needed)
- 2 tbsp unsalted butter, melted
Toppings (Optional):
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Salsa
- Jalapeños
- More shredded cheese
Instructions
1. Prepare the Taco Filling
- Cook the ground beef in a skillet over medium heat until browned.
- Add taco seasoning and water, stir, and simmer for 5 minutes. Set aside.
2. Make the Cheesy Dough
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour, baking powder, salt, garlic powder, and cheese.
- Add sour cream, milk, and melted butter. Stir to form a soft dough.
3. Assemble the Pockets
- Roll out dough on a floured surface to 1/4-inch thickness.
- Cut into 4-5 inch squares.
- Spoon taco filling onto the center, add a sprinkle of cheese.
- Fold over and seal edges with a fork.
4. Bake
- Place on a parchment-lined baking sheet.
- Brush with melted butter for a golden crust.
- Bake for 15-20 minutes or until crispy and golden.
5. Serve & Enjoy
- Let cool slightly, then top with lettuce, tomatoes, and your favorite taco toppings!
Notes
Use Store-Bought Dough – Crescent roll dough works great for a shortcut.
Make it Spicy – Add diced jalapeños or hot sauce to the filling.
Double the Batch – They freeze well for an easy meal later!