Name: Loaded Cheesy Pocket Tacos
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef (or ground turkey); 1 packet taco seasoning; 1/2 cup water; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/2 cup diced tomatoes; 1/4 cup sliced black olives; 1/4 cup chopped green onions; 1/4 cup chopped cilantro (optional); 1 can (8-count) refrigerated crescent roll dough; 1 egg, beaten (for brushing); Sour cream, salsa, or guacamole for serving

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Golden, crispy, and loaded with flavor — these Loaded Cheesy Pocket Tacos are everything I crave on a busy weeknight. Stuffed with seasoned beef, melted cheese, and colorful toppings, then wrapped in crescent roll dough and baked to perfection, they’re an easy-to-make twist on classic tacos. Whether I’m feeding the family or looking for a crowd-pleasing snack, these pocket tacos never disappoint.

Loaded Cheesy Pocket Tacos

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or ground turkey)

1 packet taco seasoning

½ cup water

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

½ cup diced tomatoes

¼ cup sliced black olives

¼ cup chopped green onions

¼ cup chopped cilantro (optional)

1 can (8-count) refrigerated crescent roll dough

1 egg, beaten (for brushing)

Sour cream, salsa, or guacamole for serving

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, I cook the ground beef until it’s browned, then drain any excess grease.

I stir in taco seasoning and water, letting it simmer for about 5 minutes until thickened, then remove it from heat.

I roll out the crescent dough and create 4 large rectangles by pressing two triangles together and sealing the seams.

On one half of each rectangle, I spoon the taco meat mixture, leaving a small border around the edge.

I top the meat with cheddar, Monterey Jack, tomatoes, olives, and green onions.

I fold the dough over the filling to create a pocket and seal the edges with a fork.

Each pocket gets brushed with beaten egg before I place them on the baking sheet.

I bake for 15–18 minutes until they’re golden and puffed.

After cooling slightly, I garnish with cilantro and serve with sour cream, salsa, or guacamole.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 18 minutes

Total Time: 33 minutes

Calories: Approximately 350 kcal per serving

Variations

I like to change things up by swapping the ground beef for ground turkey or shredded chicken. For a spicy kick, I sometimes add diced jalapeños or a dash of hot sauce to the meat mixture. Vegetarian? I skip the meat entirely and load the pockets with beans, corn, and extra cheese. Swapping the cheddar and Monterey Jack for pepper jack is also a great way to add some heat.

Storage/Reheating

To store leftovers, I keep the cooled pocket tacos in an airtight container in the fridge for up to 3 days. When I reheat them, I prefer using the oven or toaster oven at 350°F for about 10 minutes so they stay crispy. The microwave works too, but the crust won’t be as crunchy.

FAQs

How do I keep the crescent dough from getting soggy?

I make sure the taco filling isn’t too wet by letting it simmer until thickened. Overly moist filling can cause the dough to get soggy during baking.

Can I freeze these pocket tacos?

Yes, I freeze them after baking. Once cooled, I wrap each one in foil and place them in a freezer-safe bag. They reheat well in the oven at 350°F for about 20–25 minutes.

What can I use instead of crescent roll dough?

Puff pastry or pizza dough works well if I don’t have crescent dough. I just make sure to adjust baking times as needed.

Can I make these ahead of time?

Absolutely. I assemble the pockets a few hours ahead and refrigerate them until ready to bake. I just wait to brush the egg on right before they go in the oven.

Are these good for kids?

They’re a hit with kids. The cheesy filling and handheld size make them fun to eat, and I can customize the ingredients to suit picky eaters.

Conclusion

These Loaded Cheesy Pocket Tacos are my go-to when I want something fast, flavorful, and satisfying. They bring together all the classic taco ingredients in a crispy, cheesy package that’s easy to make and even easier to love. Whether I’m cooking for the family or just myself, this recipe always hits the spot.

Recipe:

Loaded Cheesy Pocket Tacos

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Author: Cheryl
Total Time: 33 minutes
Yield: 4 servings
Diet: Halal

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Description

Loaded Cheesy Pocket Tacos are a fun, flavorful twist on traditional tacos, made with seasoned beef, gooey cheese, and colorful toppings all wrapped in crescent dough and baked until golden and crispy. Perfect for a quick weeknight dinner or a crowd-pleasing snack.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground beef until browned, then drain excess grease.
Stir in taco seasoning and water. Simmer for about 5 minutes until thickened, then remove from heat.
Roll out the crescent dough and form 4 large rectangles by pressing two triangles together and sealing the seams.
Spoon the taco meat mixture onto one half of each rectangle, leaving a small border.
Top the meat with cheddar cheese, Monterey Jack cheese, tomatoes, olives, and green onions.
Fold the dough over the filling to create a pocket and seal the edges with a fork.
Brush each pocket with beaten egg and place on the prepared baking sheet.
Bake for 15–18 minutes until golden and puffed.
Cool slightly, garnish with cilantro, and serve with sour cream, salsa, or guacamole.