Description
These Loaded Cheesy Pocket Tacos are a family favorite, combining seasoned ground beef, melted cheeses, and savory toppings all wrapped in a flaky biscuit pocket. Perfect for a fun twist on taco night!
Ingredients
Scale
For the Filling:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/3 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1/2 cup canned black beans, drained and rinsed
For Assembly:
- 1 can (8-count) refrigerated biscuit dough
- 1 tablespoon olive oil (for brushing)
- Optional toppings: shredded lettuce, diced tomatoes, jalapeños, extra sour cream or salsa
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cook Beef: Brown the ground beef in a skillet, drain excess grease. Stir in taco seasoning and water, simmer until thickened.
- Combine Filling: Remove from heat, add sour cream, salsa, black beans, green onions, and both cheeses.
- Assemble Tacos: Flatten each biscuit, add filling, fold over, pinch to seal. Place on baking sheet, brush with olive oil.
- Bake: Bake for 15–18 minutes until golden brown.
- Serve: Enjoy warm with favorite toppings.
Notes
- You can customize the filling with cooked chicken, refried beans, or chopped bell peppers.
- These pocket tacos reheat well and are great for lunchboxes or freezer meals—just freeze before baking and add extra time to cook from frozen.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 pocket taco
- Calories: 340
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
