Introduction

These loaded taco-stuffed cheesy pockets are a delicious and easy way to enjoy all the flavors of a taco in a handheld treat. Packed with seasoned meat, beans, corn, and melted cheese, they’re perfect for a quick dinner or party snack.

A white baking dish holds six golden brown baked rolls arranged in two rows of three. Each roll is topped with melted white cheese that looks slightly bubbly and browned in spots. Green herbs are sprinkled on top of the cheese, adding a fresh touch of color. The rolls have a soft, fluffy texture and are slightly puffed up, showing layers beneath the cheese. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef or ground turkey
1 tablespoon taco seasoning
½ cup salsa
1 cup shredded cheddar or Mexican blend cheese
½ cup canned black beans, drained and rinsed
½ cup corn (fresh, frozen, or canned)
1 tablespoon chopped cilantro (optional)
1 can (8-count) refrigerated crescent roll dough or biscuit dough
1 egg, beaten (for egg wash)
Sour cream, guacamole, or extra salsa for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, breaking it apart as it cooks. Drain off excess grease.
Step 3: Stir in the taco seasoning and salsa. Let the mixture simmer gently for 2–3 minutes to meld the flavors.
Step 4: Remove from heat and mix in the drained black beans, corn, shredded cheese, and chopped cilantro if using.
Step 5: Unroll the crescent or biscuit dough and gently flatten each piece into a circle or square.
Step 6: Spoon 2–3 tablespoons of the taco filling onto the center of each dough piece. Fold the dough over the filling and press the edges with a fork to seal.
Step 7: Brush the tops of each pocket with the beaten egg to help them brown beautifully.
Step 8: Arrange the pockets on the prepared baking sheet and bake for 15–18 minutes, until golden brown and cooked through.
Step 9: Let the pockets cool for about 5 minutes before serving. Enjoy with sour cream, guacamole, or extra salsa.

Tips & Variations

Swap ground beef for ground chicken or plant-based meat for a different protein option.
Add diced jalapeños or hot sauce into the filling for extra heat.
For a vegetarian version, omit the meat and add extra beans, corn, and diced bell peppers.
If using biscuit dough, slightly flatten the pieces to make folding easier and more manageable.
Use a fork to crimp edges tightly to prevent filling from leaking during baking.

Storage

Store leftover pockets in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 8–10 minutes to retain crispness, or microwave for 1–2 minutes if in a hurry (though they may be softer).

How to Serve

A white rectangular baking dish holds six golden brown baked rolls arranged in two rows of three. Each roll is topped with a layer of melted white cheese that has lightly browned spots and small chopped green herbs scattered on top. The rolls are round and have a fluffy texture with some cracks showing the filling inside. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taco pockets?

Yes, you can freeze them either before or after baking. If freezing before baking, freeze on a baking sheet until solid, then transfer to a freezer bag and bake from frozen adding a few extra minutes. If freezing after baking, wrap well and reheat thoroughly before serving.

What other dips go well with these pockets?

Besides sour cream, guacamole, and salsa, you can serve these pockets with queso dip, ranch dressing, or a squeeze of fresh lime for added brightness.