Description
These Spicy Crispy Mexican Taco Pockets are a delightful handheld treat perfect for any occasion. Filled with a flavorful mix of seasoned ground beef or turkey, black beans, corn, jalapeños, and cheddar cheese, all wrapped in flaky crescent roll dough and baked until golden and crispy. Served with tangy sour cream, salsa, and fresh cilantro, they capture the essence of classic Mexican flavors in a convenient, delicious pocket.
Ingredients
Scale
Meat and Filling
- 1 pound ground beef or turkey
- 1 packet taco seasoning (or homemade: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, salt to taste)
- 1/2 cup diced onion
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, diced (optional for extra heat)
- 1 cup shredded cheddar cheese
Dough and Cooking
- 1 tablespoon olive oil
- 1 package of refrigerated crescent roll dough
For Serving
- 1/2 cup sour cream
- Salsa (as needed)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the taco pockets to a perfect golden crisp.
- Sauté Onions: In a large skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes, to bring out its natural sweetness.
- Cook Meat: Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula, which should take 5-7 minutes, ensuring even cooking.
- Season Meat: Drain any excess grease from the pan, then stir in the taco seasoning (premade or homemade). Let the mixture simmer for 2-3 minutes, adding a splash of water if needed to keep it moist.
- Mix Filling: Remove the skillet from heat and fold in the black beans, corn, shredded cheddar cheese, and diced jalapeño if using. Mix thoroughly to combine all flavors.
- Prepare Dough: Open the refrigerated crescent roll dough and unroll it carefully, separating it into individual triangles for filling.
- Fill Dough: Place about 2 tablespoons of the meat and cheese mixture in the center of each crescent triangle on a parchment-lined baking sheet.
- Form Pockets: Fold the dough over the filling to create a pocket and seal the edges firmly by pressing with a fork or your fingers to prevent the filling from leaking out during baking.
- Repeat: Continue filling and folding until all the crescent dough and filling have been used.
- Bake: Bake the taco pockets in the preheated oven for 12-15 minutes or until the dough is golden brown and crispy.
- Cool: Remove the pockets from the oven and let them cool slightly on the baking sheet to set before serving.
- Serve: Serve warm, accompanied by sour cream and salsa on the side, and garnish with fresh chopped cilantro for a fresh, vibrant finish.
Notes
- You can substitute ground turkey with ground chicken or beef depending on your preference.
- For extra cheesiness, sprinkle some cheese on top of the pockets before baking.
- If you like it spicier, add more diced jalapeños or a pinch of cayenne pepper to the filling.
- These taco pockets can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
- Use gluten-free crescent roll dough if you need a gluten-free version.
- Leftover pockets can be reheated in an oven or air fryer to maintain crispiness.
