Description
These Loaded Cheesy Pocket Tacos are a delicious twist on traditional tacos, with a cheesy filling encased in flaky crescent roll dough. Perfect for a fun and easy meal or snack!
Ingredients
Scale
For the Taco Filling:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 2/3 cup water
For the Pocket Tacos:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1/2 cup shredded lettuce
- 1/4 cup sliced green onions
- 1 package (8 count) refrigerated crescent roll dough or biscuit dough
- 1 tablespoon olive oil or melted butter for brushing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the beef: Brown the ground beef in a skillet over medium heat. Drain excess grease and stir in taco seasoning and water. Simmer until thickened.
- Prepare the pockets: Flatten the crescent dough, add taco meat and cheese, then fold and seal each pocket.
- Bake: Brush the pockets with olive oil or butter and bake until golden brown.
- Serve: Let cool slightly, then top with sour cream, salsa, lettuce, tomatoes, and green onions.
Notes
- You can prep the filling ahead of time and refrigerate until ready to assemble.
- These are great for parties or as a freezer-friendly snack—just reheat in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pocket taco
- Calories: 350
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
