Loaded Cheesy Pocket Tacos Recipe

 These Loaded Cheesy Pocket Tacos are the ultimate fun, handheld meal! A flavorful and creamy taco filling is wrapped in a golden, buttery crust, creating a crispy pocket that's bursting with cheesy goodness. Perfect for a quick dinner, game day, or a kid-friendly cooking project.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Course: Main Course
Cuisine: Tex-Mex

Ingredients

For the Filling:

• 1 lb (450 g) ground beef (or ground turkey/chicken)

• 1 packet (about 2 tbsp) taco seasoning

• ½ cup water

• ½ cup cream cheese, softened

• ½ cup salsa (mild or hot, to your preference)

• 1 cup shredded cheddar or Mexican blend cheese

For Assembly:

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

• 1 tablespoon butter, melted

• Optional for garnish: extra shredded cheese, chopped cilantro

For Serving (Optional):

• Sour cream, guacamole, chopped lettuce, diced tomatoes, sliced jalapeños

Instructions

1. Cook the Taco Filling:

• In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Drain off any excess grease.

• Add the taco seasoning and ½ cup water to the skillet. Stir and simmer for 2-3 minutes until the liquid has thickened.

• Reduce the heat to low. Add the softened cream cheese and salsa, stirring continuously until the cream cheese has fully melted and created a creamy sauce.

• Remove the skillet from the heat and stir in the shredded cheddar cheese until it's melted and well incorporated. Set the filling aside to cool slightly.

2. Assemble the Pocket Tacos:

• Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

• Unroll the crescent dough. If using classic triangular rolls, press the perforated seams together to form 4 rectangles.

• Spoon 2-3 tablespoons of the taco filling onto one half of each dough rectangle, leaving a ½-inch border around the edges.

• Fold the other half of the dough over the filling to create a pocket. Use a fork to firmly crimp and seal the edges, preventing the cheese from leaking during baking.

3. Bake to Perfection:

• Place the assembled pockets on the prepared baking sheet. Brush the tops lightly with melted butter.

• Optional: For extra flavor and color, you can sprinkle the tops with a little extra taco seasoning or garlic powder.

• Bake for 12-15 minutes, or until the pockets are puffed up and deep golden brown.

4. Serve and Enjoy:

• Let the pocket tacos cool on the baking sheet for 5 minutes before serving—the filling will be very hot!

• Serve warm with your favorite taco toppings like sour cream, diced tomatoes, shredded lettuce, and guacamole for dipping or topping.

Pro Tips

• Don't Overfill: Using too much filling is the main cause of leaks. Stick to 2-3 tablespoons per pocket.

• Seal Tightly: Press firmly with the tines of a fork to create a tight seal. You can also wet your fingers and press the edges together before forking for a double seal.

• Crispy Reheating: Leftovers reheat wonderfully! For a crispy texture, reheat in an air fryer at 350°F (175°C) for 3-4 minutes or in a conventional oven until warm.

• Biscuit Dough Alternative: If using canned biscuit dough, roll each biscuit into a 5-6 inch circle before adding the filling.