Taco pockets

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Preparation: 10 minutes
Cook: 30 minutes
Servings: 12 


¾ pound lean ground beef 
½ cup chopped onion
– 4 ounce can chopped, green chiles
½ cup of salsa
1 Tablespoon taco seasoning (more to taste)
salt and pepper, to taste
3 Monterey jack cheese sticks, cut into fourths
4 uncooked pie crusts (example: Pillsbury)
* Optional dips: salsa, sour cream or guacamole 


Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Cook the meat in a large frying pan over medium-high heat. Add in the onions and green chiles. Cook until the meat is browned. Stir in the salsa, taco seasoning and salt and pepper to taste. Let cool slightly.

Lay out one pie crust onto a flat surface. Cut off the rounded edges, creating a rectangle. Then cut into 6 rectangles.

Spoon about 3 to 4 Tablespoons of the taco meat into the center of the rectangle. Place one piece of cheese on top of the taco meat. Then place the opposite rectangle on top. You may want to stretch it lightly before putting it on. Press the edges down, trim any excess dough if needed and then go around the edges with a fork. Poke 9 holes in each taco pocket.

Place them onto the prepared pan and bake for 25 minutes, or until the crust is golden brown.

Serve warm with your favorite salsa or guacamole!
Original Recipe

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