Cheesy Taco Pockets

Yum, Cheesy Taco Pockets sound amazing! Here’s a full recipe for you:

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Cheesy Taco Pockets

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 pockets

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Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning mix
• ½ cup water
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (8-count) refrigerated crescent roll dough or biscuit dough
• ¼ cup salsa (optional, for extra flavor inside)
• 1 egg, beaten (for egg wash)
• Sour cream, salsa, or guacamole for serving

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Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cook Beef:
   In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
3. Add Seasoning:
   Stir in taco seasoning and water. Let simmer for about 3–5 minutes until thickened. Remove from heat and let cool slightly.
4. Prepare Dough:
   Roll out crescent dough triangles or flatten biscuit dough into circles.
5. Assemble Pockets:
   Spoon a little taco meat into the center of each piece of dough. Add a tablespoon or two of shredded cheese (and a little salsa if using).
6. Seal:
   Fold the dough over the filling to form a pocket (like a turnover or empanada). Pinch edges tightly with a fork to seal.
7. Egg Wash:
   Brush the tops with the beaten egg for a shiny, golden finish.
8. Bake:
   Place pockets on the baking sheet and bake for 15–20 minutes, or until golden brown.
9. Serve:
   Serve hot with sour cream, extra salsa, or guacamole on the side!

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Tips:

• Add-ins: Toss in some black beans, corn, or diced jalapeños for extra flavor!
• Cheese lovers: Mix in a little cream cheese for even creamier filling.
• Spice it up: Add a pinch of cayenne or hot sauce to the meat mixture if you like it spicy.

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How to Freeze Taco Pockets:

• After Baking:
  • Let the taco pockets cool completely.
  • Wrap each pocket individually in plastic wrap or foil.
  • Place them all in a freezer-safe bag or airtight container.
  • Freeze for up to 2 months.
• Before Baking (Optional):
  • Assemble the taco pockets but do not bake.
  • Place them on a baking sheet lined with parchment paper and flash-freeze for 1–2 hours (this prevents sticking).
  • Then wrap individually and store in a freezer bag or container.

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How to Reheat Taco Pockets:

• From Frozen:
  • Bake at 350°F for about 20–25 minutes until heated through.
• Thawed First:
  • If you thaw them in the fridge overnight, reheat at 350°F for about 10–15 minutes.

Pro Tip:
Cover loosely with foil while reheating if you don’t want them to get too crispy!

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