Description
Loaded Cheesy Pocket Tacos are a delicious and easy-to-make dish filled with a cheesy beef mixture, perfect for a quick meal or snack.
Ingredients
Scale
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/4 cup sliced jalapeños (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- Stir in garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for an additional 2 minutes until spices are fragrant.
- Remove the skillet from heat and mix in both cheeses until melted and well combined.
- Unroll the crescent roll dough and separate it into triangles. Place each triangle on a baking sheet lined with parchment paper.
- Spoon about 2 tablespoons of the cheesy beef mixture onto the wide end of each triangle.
- Fold the dough over the filling, pinching the edges to seal.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes. Serve with diced tomatoes, shredded lettuce, sour cream, jalapeños, and cilantro on the side.
Notes
- For a spicier version, add diced green chilies to the beef mixture.
- You can also substitute ground turkey or chicken for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg