Cheesy Beef Taco Pockets

Cheesy Beef Taco Pockets Recipe

Ingredients

  • 1 lb ground beef

  • 1 packet taco seasoning (or homemade)

  • ½ cup water

  • 1 cup shredded cheddar or Mexican blend cheese

  • 1 can (8-count) refrigerated crescent roll dough or biscuit dough

  • 1 egg (for egg wash)

  • Optional toppings: sour cream, salsa, jalapeños


Instructions

1. Cook the Beef Filling

  • In a skillet over medium heat, cook ground beef until browned.

  • Drain excess fat. Stir in taco seasoning and water; simmer for 2–3 minutes until thickened.

  • Remove from heat and let cool slightly.

2. Prepare the Dough

  • Preheat oven to 375°F (190°C).

  • Roll out crescent or biscuit dough into squares/rectangles.

3. Fill and Seal

  • Place a spoonful of beef filling and some cheese in the center of each dough piece.

  • Fold over and pinch edges tightly to seal (use a fork to crimp if desired).

4. Bake

  • Arrange on a parchment-lined baking sheet. Brush tops with beaten egg for golden color.

  • Bake 12–15 minutes or until golden brown.

5. Serve

  • Let cool slightly, then serve warm with sour cream, salsa, or guacamole for dipping.


Tips

  • Add black beans or corn to the filling for extra texture.

  • Use pepper jack or mozzarella for a different cheese flavor.

  • Great for meal prep or freezer snacks — bake and reheat later.

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