Description
These Loaded Taco-Stuffed Cheesy Pockets are a delicious and easy handheld meal featuring a savory taco beef filling, melty cheddar and Monterey Jack cheeses, and a medley of fresh veggies all baked inside a flaky pizza dough crust. Perfect for weeknight dinners or parties, these pockets are customizable with your favorite toppings like sour cream, salsa, and guacamole.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup sliced black olives
- 1 tablespoon chopped fresh cilantro
Dough & Finishing
- 1 package refrigerated pizza dough (or crescent roll dough)
- 1 egg, beaten (for egg wash)
- Optional toppings: sour cream, salsa, guacamole
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it apart as it cooks. Drain any excess grease for a less oily filling.
- Season the Meat: Add the taco seasoning mix and water to the beef. Stir well and simmer for 3–4 minutes until the mixture thickens. Remove from heat and allow to cool slightly to avoid dough sogginess.
- Prepare the Dough: Roll out the refrigerated pizza dough on a clean surface and cut it into 6 to 8 equal rectangles, depending on desired pocket size.
- Assemble the Pockets: On one half of each dough rectangle, layer a spoonful of the taco meat followed by cheddar and Monterey Jack cheeses, black beans, corn, red onion, tomatoes, black olives, and cilantro.
- Seal the Edges: Fold the other half of the dough over the filling to create a pocket. Press the edges together and crimp with a fork to seal completely and prevent filling leakage during baking.
- Apply Egg Wash: Brush the tops of each pocket with the beaten egg to achieve a shiny, golden crust when baked.
- Bake: Place the pockets on the prepared baking sheet and bake in the preheated oven for 15 to 18 minutes, or until they are puffed up and golden brown.
- Cool and Serve: Remove the pockets from the oven and let them cool slightly before serving. Add optional toppings like sour cream, salsa, or guacamole as desired.
Notes
- Substitute ground turkey or plant-based meat if preferred for a lighter or vegetarian option.
- Add diced jalapeños to the filling for extra heat and spice.
- These pockets can be made ahead and stored in the fridge; reheat them in the oven or air fryer to regain crispiness before serving.
