Recipes|Featured Main
Taco Pockets
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT45M25 Minutes
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Yield:12 pockets
Ingredients
- 1 pound ground meat (beef, turkey, chicken, or meat alternative)
- 1 package taco seasoning
- 4 sheets prepared pie crust (typically 2 boxes)
- 2 cups shredded cheese (cheddar, jack, Mexican blend)
- Salsa, guacamole, and sour cream for serving (optional)
- 453.59g ground meat (beef, turkey, chicken, or meat alternative)
- 1 package taco seasoning
- 4 sheets prepared pie crust (typically 2 boxes)
- 473.18ml shredded cheese (cheddar, jack, Mexican blend)
- Salsa, guacamole, and sour cream for serving (optional)
Taco pockets are fun for the whole family as a dinner on their own, a way to utilize leftover taco meat, or for a creative lunch box idea.
Preparation
STEP 1
Cook meat and taco seasoning according to package directions. Let cool.
STEP 2
Preheat oven to 400˚F. Line 2 baking sheets with parchment paper.
STEP 3
Carefully unroll each sheet of pie dough on a very lightly floured surface. Slightly re-shape with your hands or cut off corners to turn each circle into more of a rectangle. Slice each sheet into 6 rectangles of about the same size. There should be 24 total.
STEP 4
Add 2 tablespoons of meat filling onto the center of half of your cut out rectangles, 12 total. Evenly distribute shredded cheese onto the meat.
STEP 5
Add the unused rectangles to top and create each individual pocket. Press around the edges to crimp and seal and build your pockets. Poke holes onto the top to dispense steam as they cook.
STEP 6
Bake pockets in preheated oven until golden brown, about 25-30 minutes. Serve hot or even cold with toppings of choice. Salsa, guacamole, and sour cream are all delicious.
Options
These pockets can also bean filled with refried beans and Mexican style rice instead of meat. Uneaten pockets can be frozen for another time.