If you are a fan of all things taco, you are going to absolutely fall in love with this Taco Pockets Recipe. Imagine the irresistible flavors of classic taco filling wrapped up in a flaky, golden pie crust that’s perfectly portable and fun to eat. These pockets are a deliciously satisfying combination of spiced ground beef, vibrant green chiles, melty cheese, and a tender crust that bakes up to golden perfection. Whether you’re looking for a crowd-pleasing appetizer or an easy dinner to make ahead, Taco Pockets are both cozy and exciting, bringing a burst of Tex-Mex goodness to your table.
Ingredients You’ll Need
The magic of this Taco Pockets Recipe lies in its straightforward but flavorful ingredients. Each one plays a crucial role in balancing the savory, spicy, and cheesy notes that make these pockets so addictive. From the lean ground beef to the creamy colby jack cheese, every bite is a perfect harmony of textures and tastes.
- 3/4 pound lean ground beef: Provides a hearty, protein-packed base that absorbs all the taco seasonings beautifully.
- 1/2 cup chopped onion: Adds a subtle sweetness and texture contrast to the meat.
- 4 ounce can chopped green chiles: Brings a mild heat and vibrant color that livens up the filling.
- 1/2 cup salsa: Moistens the mixture with a zesty, tangy touch that enhances the overall flavor.
- 1 tablespoon taco seasoning: The essential blend of spices that delivers classic taco flavor, adjusted to your taste.
- Salt and pepper: Simple seasonings that balance and elevate all the flavors.
- 3 colby jack cheese sticks, cut into fourths: Melts perfectly inside to add gooey, creamy goodness.
- 4 uncooked pie crusts (I used Pillsbury): The flaky outer shell that crisps up golden and tender, encasing the delicious filling.
How to Make Taco Pockets Recipe
Step 1: Get Your Oven Ready and Prep
Start by preheating your oven to 350°F to ensure it’s at the perfect temperature for baking these delightful pockets. Line a large baking sheet with parchment paper to prevent sticking and make clean-up a breeze. Setting this up ahead saves time and sets the stage for easy baking.
Step 2: Cook the Meat Filling
In a large frying pan over medium-high heat, cook the lean ground beef until it just starts to brown. Add chopped onions and green chiles, cooking until the meat is fully browned and the onions soften slightly. Then, stir in salsa, taco seasoning, and salt and pepper to taste. Let this mixture cool a bit before assembling, as this helps prevent the crust from getting soggy.
Step 3: Prepare the Pie Crust
Lay out one of the uncooked pie crusts on a flat surface. Trim off the rounded edges to form a neat rectangle and then cut it into six smaller rectangles. This step is crucial for creating the perfect pocket size that’s easy to hold and enjoy.
Step 4: Assemble the Taco Pockets
Spoon about 3 to 4 tablespoons of the taco meat mixture into the center of each rectangular piece of dough. Place one piece of colby jack cheese on top of the meat, then carefully cover it with an opposite rectangle of dough – you might need to gently stretch this piece to fit. Press the edges down firmly, trimming excess dough if needed, and seal the edges by crimping them with a fork. Don’t forget to poke nine holes in each pocket to allow steam to escape and keep the crust crisp.
Step 5: Bake Until Golden
Arrange the assembled pockets on your prepared baking sheet and pop them in the oven. Bake for about 25 minutes or until the crust turns a beautiful golden brown. This baking time ensures the pockets cook through perfectly while developing that irresistible flaky texture.
Step 6: Serve and Enjoy
Serve your Taco Pockets warm with your favorite salsa or guacamole to add a fresh, creamy contrast. These pockets are best enjoyed right out of the oven when the cheese is melty and the crust still crisp.
How to Serve Taco Pockets Recipe
Garnishes
A sprinkle of fresh cilantro, a dollop of sour cream, or a squeeze of lime juice can elevate your Taco Pockets, adding brightness and a burst of freshness that complements the rich filling beautifully.
Side Dishes
Pair these pockets with classic Tex-Mex sides like Mexican rice, refried beans, or a crisp salad with avocado and tomatoes. These side dishes round out the meal, bringing additional colors, flavors, and textures to your plate.
Creative Ways to Present
For a party or casual gathering, arrange the Taco Pockets on a platter with small bowls of various salsas, guacamole, and sour cream for dipping. You can also slice the pockets into bite-sized portions to create fun, sharable appetizers everyone will love.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Taco Pockets in an airtight container in the refrigerator for up to three days. They maintain their flavor well, making them great for quick lunches or snacks.
Freezing
To freeze, place unbaked taco pockets on a baking sheet and freeze until solid, then transfer them to a zip-top bag or container. Frozen pockets can last up to two months and can be baked straight from frozen, just add a few extra minutes to the baking time.
Reheating
Reheat Taco Pockets in a preheated oven at 350°F for about 10 minutes, or until heated through and crispy again. Avoid microwaving if possible to maintain that crispiness of the crust.
FAQs
Can I use a different type of cheese?
Absolutely! Feel free to swap colby jack for cheddar, pepper jack, or even a Mexican blend to match your flavor preference.
Are these Taco Pockets spicy?
The spice level depends on your taco seasoning and salsa choice. You can adjust the heat to suit your taste by choosing mild, medium, or hot varieties.
Can I make these vegetarian?
Yes! Replace ground beef with a plant-based meat substitute or use seasoned beans and veggies to create a delicious vegetarian filling.
What’s the best way to reheat without drying out the pockets?
Reheating in the oven is best to keep the crust flaky. If using a microwave, heat in short bursts and cover lightly to retain moisture.
Can I double this recipe easily?
Definitely! Just double all the ingredients and you’ll have plenty of Taco Pockets to feed a crowd or freeze for later.
Final Thoughts
This Taco Pockets Recipe is a real gem that brings fun, flavor, and comfort all in one bite. Whether you’re making it for a family dinner or a casual get-together, these pockets are sure to impress with their golden crust and hearty filling. I can’t wait for you to try them and make this tasty recipe a new favorite in your kitchen!
Print
Taco Pockets Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 taco pockets
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Description
Delicious and easy-to-make Taco Pockets featuring a savory ground beef filling with onion, green chiles, salsa, and taco seasoning, all wrapped in flaky pie crust and baked to golden perfection. These handheld pockets are perfect for a quick snack or a fun dinner.
Ingredients
Filling
- 3/4 pound lean ground beef
- 1/2 cup chopped onion
- 4 ounce can chopped green chiles
- 1/2 cup salsa
- 1 Tablespoon taco seasoning, more to taste
- Salt and pepper, to taste
Cheese
- 3 colby jack cheese sticks, cut into fourths
Crust
- 4 uncooked pie crusts (I used Pillsbury)
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Cook Meat Mixture: In a large frying pan over medium-high heat, cook the ground beef until it begins to brown. Add the chopped onions and green chiles, cooking until the meat is fully browned and onions are softened. Stir in the salsa, taco seasoning, and salt and pepper to taste. Remove from heat and let cool slightly.
- Prepare Pie Crusts: Lay one pie crust onto a flat surface. Trim off the rounded edges to form a rectangle, then cut the rectangle into 6 smaller rectangles.
- Assemble Taco Pockets: Spoon about 3 to 4 tablespoons of the taco meat mixture into the center of one rectangle. Place one piece of colby jack cheese on top of the meat. Stretch an opposite rectangle slightly and place it on top. Press down the edges firmly to seal, trim any excess dough, then crimp edges with a fork to secure. Poke 9 holes in the top of each pocket to allow steam to escape during baking.
- Bake: Place assembled taco pockets onto the prepared baking sheet. Bake in the preheated oven for 25 minutes, or until the crust is golden brown and fully cooked.
- Serve: Remove from oven and allow to cool slightly. Serve warm alongside your favorite salsa or guacamole for dipping.
Notes
- Stretching the top dough layer before sealing helps it cover the filling evenly and prevents cracking during baking.
- Feel free to customize the filling with beans, corn, or other vegetables for variation.
- Use refrigerated pie crusts for ease, or make your own for a homemade touch.
- Serve with additional toppings like sour cream, avocado, or hot sauce for more flavor.
- These taco pockets can be frozen before baking; bake from frozen by adding extra 10 minutes to the baking time.
