Description
These Loaded Taco-Stuffed Cheesy Pockets are a delicious Tex-Mex twist on a classic hand pie. Packed with seasoned ground beef, beans, corn, and gooey cheese, these pockets are perfect for a quick and satisfying meal.
Ingredients
Scale
For the filling:
- 1 lb ground beef or ground turkey
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn (fresh, canned, or thawed frozen)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup diced tomatoes
- 2 tablespoons chopped green onions
For assembling:
- 1 package refrigerated pizza dough or crescent roll dough
- 1 egg (beaten, for egg wash)
- sour cream, salsa, and guacamole for serving
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cook the filling: Brown ground beef in a skillet, drain excess fat, then add taco seasoning and water. Simmer until thickened, then stir in beans, corn, tomatoes, and green onions. Let cool slightly.
- Assemble the pockets: Roll out dough, cut into rectangles, spoon filling onto half of each piece, sprinkle with cheese, fold over, and seal edges with a fork.
- Bake: Brush tops with beaten egg, place on baking sheet, and bake for 15–18 minutes until golden brown.
- Serve: Let cool slightly, then serve with sour cream, salsa, or guacamole.
Notes
- You can customize the filling with jalapeños, chopped onions, or bell peppers.
- To make ahead, prepare the filling and refrigerate for up to 2 days before assembling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pocket
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
