Loaded Taco-Stuffed Cheesy Pockets (Golden and Gooey)

Loaded Taco-Stuffed Cheesy Pockets (Golden and Gooey)

myhomemaderecipe.com

Make Loaded Taco-Stuffed Cheesy Pockets with seasoned beef, beans, corn, salsa, and melty cheese wrapped in flaky dough. A fun handheld dinner for taco night.

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Cooking tools:

  • Skillet
  • Stove
  • Mixing bowl
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Fork
  • Baking sheet
  • Pastry brush
  • Oven
  • Cutting board
  • Chef's knife
  • Kitchen timer
  • Parchment paper
  • Spatula
  • Whisk
  • Cooling rack
  • Instant-read thermometer
  • Plate

Ingredients

  • 1 lb (450 g) lean ground beef
  • 1 tablespoon olive oil, if needed
  • 2 tablespoons taco seasoning
  • 1/3 cup (80 ml) water
  • 1/2 cup (120 g) thick chunky salsa
  • 3/4 cup (130 g) black beans, drained and rinsed
  • 1/2 cup (80 g) corn kernels, thawed if frozen
  • 1/4 cup (40 g) drained diced tomatoes or pico de gallo
  • 1 cup (115 g) shredded cheddar cheese
  • 1 cup (115 g) shredded Monterey Jack cheese
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons chopped cilantro, optional
  • Sour cream, salsa, or guacamole, for serving

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