Loaded Taco Stuffed Cheesy Pockets




For the dough:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup cold water

For the taco filling:

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1/2 cup diced bell peppers
  • 1/4 cup sliced black olives (optional)
  • Salt and pepper to taste

For assembly:

  • 1 cup shredded cheddar cheese
  • 1 egg, beaten (for egg wash)
  • Optional toppings: sour cream, salsa, guacamole, chopped cilantro, diced onions, etc.


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
  2. In a large skillet, cook the ground beef over medium heat until it’s browned and no longer pink. Drain excess fat if necessary.
  3. Add the diced onion and minced garlic to the skillet with the ground beef. Cook for another 2-3 minutes until the onions are translucent.
  4. Stir in the taco seasoning and water. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and set aside.
  5. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  6. Gradually add the cold water to the flour mixture, stirring until a dough forms. You may not need to use all of the water.
  7. Turn the dough out onto a lightly floured surface and knead gently until smooth. Divide the dough into 8 equal portions.
  8. Roll out each portion of dough into a circle, about 1/8 inch thick.
  9. Spoon some of the taco filling onto one half of each dough circle, leaving a small border around the edge. Top with shredded cheese, diced tomatoes, diced bell peppers, and sliced black olives if using.
  10. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp with a fork to ensure they’re tightly sealed.
  11. Place the stuffed pockets onto the prepared baking sheet. Brush the tops with beaten egg wash.
  12. Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and crispy.
  13. Remove from the oven and let cool for a few minutes before serving.
  14. Serve the loaded taco-stuffed cheesy pockets with your favorite toppings such as sour cream, salsa, guacamole, chopped cilantro, diced onions, etc. Enjoy!

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