Description
These Loaded Taco-Stuffed Cheesy Pockets are a delicious twist on traditional tacos. A savory filling of seasoned beef, cheeses, veggies, and beans is tucked inside pockets of dough and baked until golden and gooey. Perfect for a fun family dinner or entertaining guests!
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup sliced black olives
- 1 tablespoon chopped fresh cilantro
- Optional: jalapeños for extra heat
- 1 package refrigerated pizza dough or crescent roll dough
- 1 egg, beaten (for egg wash)
- Sour cream
- Salsa
- Guacamole
For the Filling:
For Assembly:
Optional Toppings:
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the beef: In a skillet over medium heat, brown the ground beef. Drain excess grease, add taco seasoning and water, simmer until thickened, then cool slightly.
- Prepare the dough: Roll out the pizza dough, cut into rectangles. Fill each with beef, cheeses, beans, corn, onions, tomatoes, olives, and cilantro. Fold over, seal edges, brush with egg wash.
- Bake: Place on baking sheet, bake for 15–18 minutes until golden.
- Serve: Let cool slightly before serving with optional toppings.
Notes
- You can substitute ground turkey or plant-based meat for the ground beef.
- Add jalapeños for extra heat.
- These pockets can be made ahead and reheated in the oven or air fryer for a crispy finish.
Nutrition
- Serving Size: 1 pocket
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
