Description
These Loaded Cheesy Pocket Tacos are a delicious and convenient twist on traditional tacos. Perfect for a quick and satisfying meal, these hand-held pockets are filled with seasoned beef, gooey cheeses, and all your favorite taco toppings sealed in a flaky biscuit crust.
Ingredients
Scale
For the taco filling:
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning mix
- 1/3 cup water
For assembling the pockets:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup canned refried beans (optional)
- 1 tube refrigerated large biscuits (8-count)
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven and prepare the filling: Preheat the oven to 375°F. Cook ground beef and onion in a skillet until browned. Drain excess fat, then mix in taco seasoning and water. Simmer until thickened.
- Assemble the pockets: Flatten each biscuit into a circle. Fill with refried beans, taco meat, sour cream, cheeses, salsa. Fold and seal the edges with a fork.
- Bake the pockets: Brush with garlic butter, bake for 12-15 minutes until golden brown.
- Serve: Garnish with cilantro or green onions. Serve warm with extra salsa or sour cream.
Notes
- Customize with black beans, jalapeños, or chopped bell peppers.
- Freeze cooled pockets individually for later reheating in the oven or air fryer.
Nutrition
- Serving Size: 1 pocket taco
- Calories: 360
- Sugar: 3g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
