Loaded Cheesy Pocket Tacos Recipe

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup.
2. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain any excess grease from the skillet.
3. Add the finely diced yellow onion to the skillet with the browned ground beef. Sauté for 3-5 minutes, or until the onion softens and becomes translucent.
4. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
5. Sprinkle the taco seasoning mix over the beef and onion mixture. Stir well to coat everything evenly.
6. Pour in the 1/2 cup of water and add the drained diced tomatoes (if using). Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, or until most of the liquid has evaporated and the mixture has thickened. This allows the flavors to meld. Remove from heat and let it cool slightly.
7. In a medium bowl, combine the shredded Colby Jack cheese and shredded mozzarella cheese.
8. Carefully unroll one sheet of crescent roll dough or pizza dough on a lightly floured surface or directly on your parchment-lined baking sheet. If using crescent roll dough, press the perforations together firmly to create a seamless sheet.
9. Using a sharp knife or a pizza cutter, cut the dough sheet into 4-6 equal rectangles or squares, depending on how large you want your pockets to be. Aim for pieces roughly 4×5 inches.
10. Spoon about 2-3 tablespoons of the cooled ground beef mixture onto one half of each dough rectangle, leaving a small border around the edges. Avoid overfilling, as this can make sealing difficult and cause leaks.
11. Sprinkle a generous amount of the mixed shredded cheese over the beef filling.
12. Fold the other half of the dough over the filling, creating a pocket. Gently press down around the edges to seal. You can use your fingers or, for a decorative and secure seal, use the tines of a fork to crimp the edges all around. Ensure there are no gaps for the filling to escape.
13. Carefully transfer the sealed taco pockets to the prepared baking sheets, leaving some space between each one. Repeat the process with the remaining dough and filling.
14. In a small bowl, whisk the egg to create an egg wash. Lightly brush the tops of each taco pocket with the egg wash. This will help them turn a beautiful golden brown and give them a slightly glossy finish.
15. Bake for 12-18 minutes, or until the pockets are puffed up, golden brown, and cooked through. Baking time may vary depending on your oven and the thickness of your dough.
16. Once baked, remove the taco pockets from the oven and let them cool on the baking sheet for a few minutes before serving. This allows the cheese to set slightly and prevents burns.
17. Serve warm with your favorite taco toppings like sour cream, salsa, guacamole, or fresh cilantro.

Cooking Tips and Variations

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