Easy Taco Pockets
Published 10/14/2022
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These easy taco pockets are a fun party snack or easy weeknight dinner idea. Made with crescent roll dough, taco-seasoned ground beef and cheddar cheese!
The BEST Taco Pockets
Is there anything better than a quick and easy appetizer or din? You are going to love these cheese and beef taco pockets.
These taco pockets are made with ground beef, shredded cheese and taco seasoning, folded into crescent roll dough and baked to perfection.
why you’ll love ’em!
Easy prep: whip together a batch (or two!) of these taco pockets with easy peasy prep.
Basic ingredients: these taco pockets are made with less than 10 ingredients.
Easy to freeze: batch make this recipe and freeze them to enjoy later.
Ingredients for Taco Pockets
For the filling
- Shredded cheddar cheese: Pepper jack or other similarly firm cheeses could be substituted for the cheddar cheese. We do not recommend American cheese — it completely liquifies when baked.
- Diced yellow onion: Diced white or red onion would also work!
- Diced green bell pepper: We love the crunch that bell peppers give these taco pockets. Feel free to sub with any other color bell pepper.
- Ground beef: We’re using 85% ground beef because it gives these taco pockets amazingly rich flavor. Feel free to sub for another ground meat of your choice or even a plant-based ground.
- Taco seasoning: Fit Foodie Finds’ homemade taco seasoning is our JAM! We love the flavor, but store-bought taco seasoning will also work.
- Beef broth: don’t skip this! You’ll need it to help absorb the taco seasoning. Beef broth packs delicious rich flavor, but another variety of broth will also work.
- Jalapeño: This is optional! Don’t like heat? Skip it! Lovvvve spice? Double or triple this 😀
For the crust
- Crescent roll dough: You’ll need 2 8-oz. tubes of crescent rolls for these taco pockets. We used Pillsbury brand. Easy!
How to Make Taco Pockets
saute Peppers & Onions
Heat the avocado oil in a large skillet over medium/high heat. Add the onion and green pepper and cook until the onions and peppers have become soft and the onions are translucent.
Add ground beef & cook
Push the onions and peppers to the side and add the ground beef, and cook for another 5-6 minutes.
Add the taco seasoning to the beef mixture and cook for 1-2 minutes and then add the beef broth to the ground beef and bring to a boil, then remove from heat and set aside.
assemble taco pockets
- Roll out the crescent rolls onto a flat onto a large cutting board. Using the existing seams cut it into 4 rectangles. Press the diagonal seam in the middle of each rectangle together so that there are no holes.
- Place the rectangles onto the greased baking sheet. To make sure there is enough space you can hang half of the dough over the sides while filling.
- Add ¼ cup of the beef mixture to one side of each crescent roll rectangle and then add 1 tablespoon of shredded cheddar cheese to the top of the beef mixture.
- Fold the crescent roll over the beef mixture and seal all 3 sides.
bake taco pockets & enjoy!
Bake the taco pockets at 375℉ for 9-12 minutes or until golden brown. Remove from the oven and top with ¼ cup of shredded cheddar and sliced jalapeños. Place the pan back in the oven and broil for 1 minute.
Serve with your favorite taco toppings, and enjoy!
all the toppings
Have fun with your taco pocket toppings! We love topping ours with any (or all!) of the following:
- sour cream or Greek yogurt
- hot sauce
- shredded lettuce
- avocado slices or guacamole
- pico de gallo
Easy Ingredient Swaps
Cheese: we used an orange shredded cheddar cheese, but really any kind of shredded cheese works, such as:
- white cheddar
- colby jack
- pepper jack
- Mexican cheddar
Meat: these beef taco pockets obviously call for ground beef, but feel free to use any of the following ground options:
- chorizo
- ground turkey
- ground chicken
- vegan ground
FAQs
Our taco pockets are filled with ground beef, veggies and taco seasoning and then folded into crescent roll dough and baked to perfection.
We fold squares of crescent roll dough over the filling ingredients and pinch the sides closed before baking.
Storage
Let your taco pockets cool completely before placing them in an airtight container. They will last 5-7 days in the refrigerator.
To freeze these taco pockets, place them in a freezer safe container or bag after they have cooled. Freeze them for up to 3 months!
Easy Taco Pockets
Ingredients
- 1 tablespoon avocado oil
- ½ large yellow onion, diced
- ½ large green bell pepper, diced
- 1 lb. 85% ground beef
- ¼ cup taco seasoning
- ½ cup beef broth
- 2 8- oz. tubes crescent rolls
- 6 oz. shredded cheddar cheese, ~1.5 cups
- 1 jalapeno, thinly sliced
Instructions
- Preheat the oven to 375℉ and spray a baking sheet with cooking spray.
- Heat the avocado oil in a large skillet over medium/high heat.
- Add the onion and green pepper and cook for 2-3 minutes or until the onions and peppers have become soft and the onions are translucent. Push the onions and peppers to the side and add the ground beef. Cook for another 5-6 minutes.
- Add the taco seasoning to the beef mixture and cook for 1-2 minutes and then add the beef broth to the ground beef and bring to a boil. Remove from heat and set aside.
- Remove the crescent rolls from one of the tubes and roll them out flat onto a large cutting board. Using the existing seams cut it into 4 rectangles. Press the diagonal seam in the middle of each rectangle together so that there are no holes. This may need to be done on both sides. Place the rectangles onto the greased baking sheet. To make sure there is enough space you can hang half of the dough over the sides while filling.
- Add ¼ cup of the beef mixture to one side of each crescent roll rectangle and then add 1 tablespoon of shredded cheddar cheese to the top of the beef mixture.
- Fold the crescent roll over the beef mixture and seal all 3 sides. Bake for 9-12 minutes or until golden brown.
- Remove from the oven and top with ¼ cup of shredded cheddar and sliced jalapenos.
- Place the pan back in the oven and broil for 1 minute.
- Serve with your favorite taco toppings.
Tips & Notes
- It is important to place the crescent rolls onto the baking sheet before they are filed. The heat from the beef mixture can heat the dough. This can cause sticking to a cutting board/tearing the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is the best way to reheat these?
Hi Barry, I’d reheat these in the oven at 350°F for 3-5 minutes or until they’re warm all the way through 😀
I love how easy this is! It looks delicious but I’m wondering if it could be made gluten free?
You could try these with a GF crescent roll dough, but we haven’t tested it! Feel free to let us know how it goes if you do 😀