Loaded Taco-Stuffed Cheesy Pockets Recipe
Loaded Taco-Stuffed Cheesy Pockets are a savory and satisfying treat featuring seasoned ground beef or turkey mixed with black beans, corn, salsa, and cheese, all encased in flaky crescent or biscuit dough. This easy-to-make recipe delivers a perfect blend of Mexican-inspired flavors baked to a golden finish, ideal for a quick dinner or party appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 stuffed pockets 1x
- Category: Snack
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Filling
- 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)
Dough and Topping
- 1 can (8-count) refrigerated crescent roll dough or biscuit dough
- 1 egg, beaten (for egg wash)
For Serving
- Sour cream
- Guacamole
- Extra salsa
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook the Meat: In a skillet over medium heat, cook the ground beef or turkey until fully browned, breaking it apart as it cooks. Drain off any excess grease to prevent sogginess in the pockets.
- Season and Combine: Stir in the taco seasoning and salsa into the cooked meat. Let the mixture gently simmer for 2–3 minutes to allow the flavors to meld.
- Add Mix-ins: Remove the skillet from heat and fold in the black beans, corn, shredded cheese, and chopped cilantro if using to create a hearty, flavorful filling.
- Prepare the Dough: Unroll the crescent or biscuit dough and gently flatten each piece into a circle or square shape depending on the dough’s original form.
- Assemble the Pockets: Spoon 2–3 tablespoons of the taco filling into the center of each dough piece. Fold the dough over the filling and press the edges together firmly using a fork to seal the pockets securely.
- Brush with Egg Wash: Brush the top of each pocket with the beaten egg to give them a shiny, golden-brown finish once baked.
- Bake: Place the stuffed pockets on the prepared baking sheet and bake in the preheated oven for 15–18 minutes, or until golden brown and cooked through.
- Cool and Serve: Allow the pockets to cool for about 5 minutes before serving. Serve with your favorite toppings such as sour cream, guacamole, or extra salsa for dipping.
Notes
- If preferred, substitute ground turkey for beef for a leaner option.
- Cilantro is optional but adds a fresh flavor contrast to the spicy filling.
- You can prepare the filling ahead of time and refrigerate it until ready to assemble.
- Ensure dough edges are sealed properly to prevent filling leakage during baking.
- Serve warm for best taste and texture.
Keywords: taco stuffed pockets, cheesy pockets, baked taco pockets, crescent roll recipe, taco appetizer, ground beef pockets, quick Mexican recipe
Find it online: https://nayabaker.com/loaded-taco-stuffed-cheesy-pockets-recipe/
