Loaded Cheesy Pocket Tacos Recipe

1. Cook the Taco Filling:

In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Drain off any excess grease.

Add the taco seasoning and ½ cup water to the skillet. Stir and simmer for 2-3 minutes until the liquid has thickened.

Reduce the heat to low. Add the softened cream cheese and salsa, stirring continuously until the cream cheese has fully melted and created a creamy sauce.

Remove the skillet from the heat and stir in the shredded cheddar cheese until it’s melted and well incorporated. Set the filling aside to cool slightly.

2. Assemble the Pocket Tacos:

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Unroll the crescent dough. If using classic triangular rolls, press the perforated seams together to form 4 rectangles.

Spoon 2-3 tablespoons of the taco filling onto one half of each dough rectangle, leaving a ½-inch border around the edges.

Fold the other half of the dough over the filling to create a pocket. Use a fork to firmly crimp and seal the edges, preventing the cheese from leaking during baking.

3. Bake to Perfection:

Place the assembled pockets on the prepared baking sheet. Brush the tops lightly with melted butter.

Optional: For extra flavor and color, you can sprinkle the tops with a little extra taco seasoning or garlic powder.

Bake for 12-15 minutes, or until the pockets are puffed up and deep golden brown.

4. Serve and Enjoy: