Go Back

Loaded Cheesy Pocket Tacos: A Tempting Recipe You Need!

Paul
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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Mexican-American
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 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.
Keyword Beef Tacos, Cheesy Tacos, easy taco recipe, Loaded Cheesy Pocket Tacos