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
Scale
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.
