Loaded Taco Cheesy Pockets (Print-Friendly Version)
Ground beef, cheese, and savory fillings baked in golden dough for a tasty family favorite.
# Ingredients You’ll Need:
→ Filling
01 -
1 pound ground beef
02 -
1 packet taco seasoning mix
03 -
2/3 cup water
04 -
1 cup shredded cheddar cheese
05 -
1 cup shredded mozzarella cheese
06 -
1/2 cup diced tomatoes
07 -
1/2 cup canned black beans, rinsed and drained
08 -
1/4 cup diced green onions
→ Dough and Finish
09 -
1 can (8 ounces) refrigerated crescent roll dough
10 -
1 egg, beaten
# How to Make It:
01 -
Preheat oven to 375 degrees Fahrenheit.
02 -
Line a baking sheet with parchment paper or lightly grease the surface.
03 -
In a skillet over medium heat, cook ground beef until fully browned and no longer pink. Drain excess fat.
04 -
Add taco seasoning and water to the skillet. Stir and simmer for 5 minutes until the mixture thickens.
05 -
Unroll crescent roll dough and divide into four rectangles. Press seams together and gently flatten each rectangle with hands or a rolling pin.
06 -
On one half of each dough rectangle, layer cooked taco meat, cheddar cheese, mozzarella cheese, diced tomatoes, black beans, and green onions.
07 -
Fold dough over filling and seal edges by pressing with a fork. Brush surface with beaten egg for a golden brown finish.
08 -
Arrange prepared pockets on baking sheet. Bake for 12 to 15 minutes or until tops are golden brown.
09 -
Allow pockets to cool for several minutes before serving warm. Accompany with sour cream, salsa, or guacamole if desired.
# Extra Suggestions:
01 -
For a crispier result, ensure the dough edges are tightly sealed to prevent leakage during baking.