Description
Golden, flaky pockets stuffed with seasoned taco meat, melted cheese, and your favorite toppings — a fun, handheld twist on classic tacos that’s perfect for game night or family dinners.
Ingredients
- 1 lb (450g) ground beef or ground turkey
- 1 packet (1 oz / 28g) taco seasoning
- 1/2 cup (120ml) water
- 1 cup (120g) shredded cheddar or Mexican blend cheese
- 1/2 cup (60g) diced tomatoes (optional)
- 1/4 cup (30g) diced onions (optional)
- 1/4 cup (60g) sour cream (for serving)
- 1 can (16 oz / 450g) refrigerated biscuit dough or pizza dough
- 1 egg, beaten (for egg wash)
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess grease.
- Add taco seasoning and water, stirring to combine. Simmer for 3–4 minutes until sauce thickens. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out biscuit or pizza dough into 6–8 circles or rectangles.
- Spoon a few tablespoons of taco filling onto one side of each dough piece. Top with shredded cheese, diced tomatoes, and onions if desired.
- Fold dough over filling to create a pocket, pressing edges firmly with a fork to seal.
- Brush tops with beaten egg for shine.
- Place pockets on the prepared baking sheet and bake for 15–18 minutes, or until golden brown.
- Mix melted butter with garlic powder and parsley, then brush over hot pockets right after baking.
- Serve warm with sour cream, salsa, or guacamole for dipping.
Notes
- You can substitute ground chicken or plant-based crumbles for the beef.
- Add black beans, corn, or jalapeños for extra flavor.
- Make them ahead and freeze before baking for a quick weeknight meal.
- Brush with melted butter for a softer crust or skip it for a crisper texture.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex