Loaded Cheesy Pocket Tacos Recipe

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Instructions:

  1. Cook the meat: In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Stir in taco seasoning and water, simmer 2–3 minutes until thickened.

  2. Make the filling: Add cream cheese and salsa to the skillet. Stir until melted and creamy. Remove from heat and mix in shredded cheese.

  3. Prepare the dough: Unroll crescent dough and separate into rectangles. Press seams together if needed.

  4. Assemble pockets: Spoon 2–3 tablespoons of filling into the center of each rectangle. Fold over and seal the edges with a fork.

  5. Bake: Place on a lined baking sheet, brush with melted butter, and bake at 375°F (190°C) for 12–15 minutes or until golden brown.

  6. Serve: Let cool slightly, then serve with sour cream, lettuce, and tomatoes on the side.

Tip:
For extra flavor, sprinkle the tops with taco seasoning or garlic powder before baking. These also reheat beautifully in the air fryer for a quick, crispy snack!

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