“My husband is always requesting these, but he usually only gets them on weekends
Loaded Cheesy Pocket Tacos
Take your taco night to the next level with these irresistible Loaded Cheesy Pocket Tacos! These handheld bites are stuffed with seasoned beef, gooey cheese, and baked in buttery biscuit dough—making them the ultimate quick, family-friendly meal.
🧀 Ingredients:
For the Taco Filling:
| Ingredient | Amount |
|---|---|
| Ground beef | 1 lb |
| Small onion, diced | 1 |
| Garlic cloves, minced | 2 |
| Taco seasoning | 1 packet |
| Water | ½ cup |
| Shredded cheddar cheese | 1 cup |
| Shredded Mexican blend | 1 cup |
| Olive oil | 1 tablespoon |
For the Taco Pockets:
| Ingredient | Amount |
|---|---|
| Refrigerated biscuit dough | 1 (8 oz) package |
| Melted butter | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
🔪 Instructions:
1. Prepare the Filling:
- Warm olive oil in a skillet over medium heat.
- Add ground beef, diced onion, and minced garlic. Sauté until the beef is browned and the onion is tender.
- Drain any excess fat.
- Mix in taco seasoning and water. Let simmer until thickened.
- Stir in cheddar cheese until melted. Set aside to cool slightly.
2. Prep the Dough:
- Preheat oven to 375°F (190°C).
- Flatten each biscuit into a 6-inch round on a floured surface.
- Spoon some of the beef and cheese filling into the center of each round.
- Fold the dough over and press the edges with a fork to seal.
3. Bake the Pockets:
- Combine melted butter, garlic powder, and onion powder in a small bowl.
- Brush the tops of each pocket with the butter mixture.
- Arrange on a parchment-lined baking sheet.
- Bake for 12–15 minutes or until golden and puffed.
4. Serve:
- Allow pockets to cool for a few minutes.
- Serve with your favorite taco toppings—think lettuce, diced tomato, jalapeños, sour cream, guac, salsa, or a sprinkle of fresh cilantro.
