Taco Pockets

AuthorKathleen GloverCategory, , DifficultyBeginner

Taco Pockets are like a savory pop tart, great to make and take while you're on the go. They warm up beautifully in the toaster oven for several days after they're made.

Yields6 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients:
 1 package pizza dough (or make your own!)
 1 tbsp olive oil
 ½ onion, sliced
 ½ lb ground beef
 1 tbsp taco seasoning
 1 cup frozen corn, thawed
 1 cup canned black beans, drained
 1 cup Cheddar cheese, shredded
 1 egg, beaten with 1 tbsp water
 6 tsp butter (shredded)
 sesame seeds
 salt
 pepper

Directions:
1

First, preheat oven to 350 F and line two baking sheets with parchment paper.

2

Next, heat oil in a skillet over medium-high heat. When hot, sauté the onion for 5 minutes, then add the beef and stir, breaking it up with a wooden spoon, until completely cooked through. Next, add the taco seasoning and stir to combine. After that stir in the corn and beans and cook for couple of minutes more. Then, remove from heat and set aside.

3

Meanwhile, roll out your dough on a floured surface and cut into 12 rectangles. Cover them with a kitchen towel to keep them from drying out if you are not ready to fill right away.

4

Transfer six rectangles onto one of your prepared baking sheets. Then stuff with a spoonful of the beef filling, followed by a tablespoon of shredded cheese. When all of them have filling, top them with six more rectangles and gently press around the edges with a fork to seal. Then make a few small incisions in the top crust to allow steam to escape.

5

After that, brush the tops with egg wash, sprinkle with sesame seeds and put one teaspoon of shredded butter on top. Repeat with all of the pockets.

6

Bake for 15-20 minutes, until golden brown.

Ingredients

Ingredients:
 1 package pizza dough (or make your own!)
 1 tbsp olive oil
 ½ onion, sliced
 ½ lb ground beef
 1 tbsp taco seasoning
 1 cup frozen corn, thawed
 1 cup canned black beans, drained
 1 cup Cheddar cheese, shredded
 1 egg, beaten with 1 tbsp water
 6 tsp butter (shredded)
 sesame seeds
 salt
 pepper

Directions

Directions:
1

First, preheat oven to 350 F and line two baking sheets with parchment paper.

2

Next, heat oil in a skillet over medium-high heat. When hot, sauté the onion for 5 minutes, then add the beef and stir, breaking it up with a wooden spoon, until completely cooked through. Next, add the taco seasoning and stir to combine. After that stir in the corn and beans and cook for couple of minutes more. Then, remove from heat and set aside.

3

Meanwhile, roll out your dough on a floured surface and cut into 12 rectangles. Cover them with a kitchen towel to keep them from drying out if you are not ready to fill right away.

4

Transfer six rectangles onto one of your prepared baking sheets. Then stuff with a spoonful of the beef filling, followed by a tablespoon of shredded cheese. When all of them have filling, top them with six more rectangles and gently press around the edges with a fork to seal. Then make a few small incisions in the top crust to allow steam to escape.

5

After that, brush the tops with egg wash, sprinkle with sesame seeds and put one teaspoon of shredded butter on top. Repeat with all of the pockets.

6

Bake for 15-20 minutes, until golden brown.

Taco Pockets

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