Name: Taco Pockets Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 ounce taco seasoning; 2/3 cup water; 1/2 cup salsa (plus extra for serving); 16.3 ounce can buttermilk biscuits; 1 cup shredded Monterey Jack cheese; 1 large egg, beaten (for egg wash); Salsa; Sour cream; Guacamole; Shredded lettuce; Any other toppings you enjoy

Jump to Recipe· 4.3 from 63 reviews

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If you are craving a delicious, handheld meal that combines all the best parts of a classic taco wrapped up in a flaky, buttery crust, you have to try this Taco Pockets Recipe. Picture juicy, seasoned ground beef mingled with melty Monterey Jack cheese nestled inside soft biscuit dough, baked to golden perfection. This recipe is a game changer for easy weeknight dinners or crowd-pleasing lunches, bringing that comforting, hearty taco flavor in a fun and portable format everyone will love.

Ingredients You’ll Need

A large round white pan with blue handles holds evenly cooked ground meat, browned in color with small bits of translucent cooked onions mixed in. The ground meat is spread out in the pan, showing a crumbly texture with some darker seared spots. A wooden spoon with a light brown color lies inside the pan, slightly covered by the meat, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients keep the Taco Pockets Recipe simple but incredibly satisfying. Each component adds to the overall taste, texture, and appeal—from the savory beef to the tender biscuit dough that wraps everything up beautifully.

1 pound ground beef: Choose lean or regular beef depending on your preference for juiciness and fat content.
1 ounce taco seasoning: This is where the bold, zesty taco flavor comes from, adding a perfect kick.
⅔ cup water: Helps to bring the seasoning and salsa together into a thick, cohesive filling.
½ cup salsa: Adds moisture and a fresh, slightly tangy note to the meat mixture.
16.3 ounce can buttermilk biscuits: The shortcut to creating a tender, flaky pocket with minimal effort.
1 cup shredded Monterey Jack cheese: Melts beautifully inside for creamy, gooey goodness.
1 large egg, beaten: Brushed on top to give that gorgeous golden finish and slight crispness after baking.
Optional toppings: Salsa, sour cream, guacamole, shredded lettuce, or any favorites you enjoy to customize each bite.

How to Make Taco Pockets Recipe

Step 1: Prepare the Taco Meat

Start by heating a large skillet over medium-high heat and cooking the ground beef until it’s nicely browned and broken into small crumbles. Draining excess grease ensures the pockets won’t be too oily. Then add the taco seasoning, water, and salsa to the pan, simmering the mixture until it thickens into a rich, flavorful filling that will hold together perfectly inside the dough.

Step 2: Flatten the Biscuit Dough

Using your hands or a rolling pin, gently press each biscuit into a 6-inch round. This step transforms the fluffy biscuit dough into a canvas ready to wrap your delicious filling, creating that satisfying pocket shape that holds everything in place.

Step 3: Fill and Fold

Place about 1/3 cup of the cooked taco meat mixture onto the center of each biscuit round. Sprinkle a generous handful of shredded Monterey Jack cheese over the meat, then fold the dough over to form a half-moon. Press and crimp the edges firmly with a fork to seal all those fantastic flavors inside and prevent any filling from escaping during baking.

Step 4: Bake to Golden Perfection

Arrange the sealed pockets on a baking sheet lined with parchment paper or sprayed lightly with non-stick spray. Brush each pocket with beaten egg, which will create a beautiful golden brown crust. Bake in a preheated 375°F oven for about 12 to 15 minutes, until the dough is fully cooked and irresistibly golden on top.

How to Serve Taco Pockets Recipe

The image shows a white plate on a wooden table with two golden-brown empanadas placed on the right side. To the left of the empanadas is a mound of reddish-brown seasoned rice. Below the rice, there is a small bed of bright green shredded lettuce topped with a dollop of white sour cream and scattered pieces of red tomato. Two bright green lime wedges rest on the lettuce near the sour cream. Around the plate, there are small white bowls with green guacamole and red salsa, a lime wedge, and some more empanadas on a piece of parchment paper. The scene is set on a white marbled surface with a green and white checkered cloth visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once out of the oven, these Taco Pockets Recipe gems become even better with fresh toppings. A dollop of cool sour cream or guacamole brings creamy contrast, while shredded lettuce adds a refreshing crunch. Extra salsa on the side invites a little zing with every bite.

Side Dishes

Serve your Taco Pockets alongside classic Mexican-inspired sides like Mexican rice, refried beans, or a vibrant corn salad. A simple fresh tomato and cucumber salad can brighten up the meal and balance the richness of the pockets.

Creative Ways to Present

Feeling playful? Cut the baked pockets into smaller pieces for an appetizer platter at your next gathering. You can also serve them with a variety of dips in small bowls, turning your Taco Pockets Recipe into an interactive fiesta where everyone can customize their bites.

Make Ahead and Storage

Storing Leftovers

Leftover Taco Pockets can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them sealed well helps maintain their flaky crust while preserving the juicy filling inside.

Freezing

If you want to make these ahead of time, freeze the uncooked filled pockets on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be stored for up to 2 months without losing flavor or texture.

Reheating

To reheat, bake the pockets at 350°F for about 10-12 minutes if thawed or 20 minutes if frozen, until warmed through and crisp on the outside. Avoid microwaving, as it may make the dough soggy.

FAQs

Can I use a different type of dough instead of biscuit dough?

Absolutely! While biscuit dough gives a soft, flaky texture, you can try crescent roll dough or even pizza dough for a different twist. Each dough will alter the texture but keep the delicious filling intact.

Is it possible to make this recipe vegetarian?

Yes! Substitute the ground beef with a plant-based meat alternative, cooked lentils, or sautéed veggies like mushrooms and peppers for a tasty vegetarian version of the Taco Pockets Recipe.

Can I prepare the taco meat filling in advance?

Definitely. The meat mixture can be made up to a day ahead and stored in the fridge. Just warm it slightly before filling the dough to make handling easier.

What cheese alternatives work well in Taco Pockets?

While Monterey Jack melts beautifully, you can also use cheddar, mozzarella, or a Mexican blend cheese for that gooey texture and rich flavor inside your pockets.

How spicy is the taco seasoning in this recipe?

The level of spice depends on the seasoning brand you choose. Most store-bought taco seasoning is mildly spicy, but you can always add a pinch of chili powder or cayenne pepper if you like it hotter, or reduce it for a milder taste.

Final Thoughts

This Taco Pockets Recipe is one of those kitchen winners you’ll want to keep coming back to again and again. Easy to prepare, incredibly tasty, and customizable, it’s the perfect go-to for satisfying that taco craving with a cozy, homemade touch. I can’t wait for you to try it and watch it become a fast favorite in your home!

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