Ingredients
Scale
- For the Taco Filling:
- 1.5 lbs (680g) lean ground beef (85/15 or 90/10 recommended)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 red or green bell pepper, finely chopped (about 1 cup) (optional, for extra flavor and veggies)
- 2 cloves garlic, minced
- 1 packet (1 oz or 28g) store-bought taco seasoning OR homemade taco seasoning (see tip below)
- If using homemade, typically: 2 tablespoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1/2 teaspoon ground paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes (optional), 1/4 teaspoon dried oregano.
- 2/3 cup (160ml) water or beef broth
- 1/2 cup (120ml) salsa or tomato sauce (optional, for extra moisture and flavor)
- 1 cup (approx. 4 oz or 113g) shredded Mexican blend cheese, cheddar cheese, or Monterey Jack cheese (plus extra for topping, if desired)
- For the Pockets:
- 2 cans (8 oz or 226g each) refrigerated crescent roll dough (each can typically makes 8 triangles)
- 1 large egg, beaten (for egg wash – optional, for a glossier, golden-brown finish)
- 1 tablespoon milk or water (to mix with the egg for the wash)
- Optional for Serving:
- Sour cream or Greek yogurt
- Guacamole
- Extra salsa
- Shredded lettuce
- Diced tomatoes
- Pickled jalapeños
- Fresh cilantro, chopped
Instructions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet (or two, if necessary) with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking. This step is highly recommended.
- Cook the Aromatics:
- Place a large skillet or frying pan over medium-high heat. Once hot, add the finely chopped onion and bell pepper (if using). Sauté for 4-5 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- Brown the Ground Beef:
- Add the lean ground beef to the skillet with the cooked aromatics. Break it apart with a spoon or spatula.
- Cook the beef, stirring frequently, until it’s thoroughly browned and no pink remains. This will usually take about 7-10 minutes.
- Once browned, carefully drain off any excess fat from the skillet. This is a crucial step to prevent your pockets from becoming greasy. You can tilt the pan and spoon it out, or use a colander lined with paper towels if you prefer (though be careful when returning the meat to the pan).
- Season the Filling:
- Return the skillet with the drained beef and aromatics to the stove over medium heat.
- Sprinkle the taco seasoning evenly over the meat mixture. Stir well to ensure the beef is fully coated.
- Pour in the water (or beef broth) and the optional salsa/tomato sauce. Stir everything together until well combined.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 8-10 minutes, or until most of the liquid has evaporated and the sauce has thickened. You want a moist filling, but not overly wet, as too much liquid can make the pockets soggy.
- Remove the skillet from the heat and allow the taco filling to cool slightly for about 5-10 minutes. This makes it easier to handle and prevents the crescent dough from becoming too soft too quickly.
- Prepare the Crescent Dough:
- While the filling is cooling, open the cans of crescent roll dough.
- Unroll the dough carefully onto a clean, lightly floured work surface (or directly onto your parchment-lined baking sheet if you’re careful).
- Separate the dough into the pre-cut triangles (you should have 8 triangles per can, for a total of 16). If the perforations aren’t fully cut, use a pizza cutter or a knife to separate them.
- Assemble the Taco Pockets:
- Take one crescent dough triangle. On the wider end of the triangle, spoon about 2-3 tablespoons of the cooled taco meat filling. Be careful not to overfill, as this can cause the pockets to burst open during baking.
- Sprinkle a tablespoon or so of shredded cheese on top of the meat filling.
- Carefully roll up the crescent dough, starting from the wide end with the filling and rolling towards the pointed tip.
- Pinch the seams and edges of the dough firmly to seal the filling inside. You can also fold the sides in slightly before rolling to create a more secure pocket, or gently press the edges with the tines of a fork. Ensure the tip is also tucked under or pressed down.
- Place the assembled taco pocket onto the prepared baking sheet, seam-side down if possible, or with the point tucked under.
- Repeat this process with the remaining crescent dough triangles and taco filling, arranging the pockets about 1-2 inches apart on the baking sheet(s) to allow for even baking and air circulation.
- Apply Egg Wash (Optional but Recommended):
- In a small bowl, whisk together the beaten egg with the tablespoon of milk or water to create an egg wash.
- Lightly brush the tops and sides of each taco pocket with the egg wash using a pastry brush. This will give them a beautiful golden-brown color and a slightly glossy, crisp finish. If you don’t have an egg, you can lightly brush with milk or melted butter.
- Bake to Perfection:
- Place the baking sheet(s) into the preheated 375°F (190°C) oven.
- Bake for 12-17 minutes, or until the crescent dough is puffed up, beautifully golden brown, and cooked through. The exact baking time can vary depending on your oven, so keep an eye on them, especially during the last few minutes.
- If you’re baking two sheets at once, consider rotating them halfway through the baking time for more even browning.
- Cool and Serve:
- Once baked, carefully remove the baking sheet(s) from the oven.
- Let the Taco Pockets cool on the baking sheet for at least 5-10 minutes before serving. The filling will be extremely hot straight out of the oven. This cooling period also helps them set up a bit.
- Serve warm with your favorite taco toppings on the side for dipping or dolloping.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450