Loaded Taco-Stuffed Cheesy Pockets (Print version)

Flaky baked taco pockets filled with seasoned beef, black beans, corn, salsa, and gooey cheese.

# Ingredients:

For the taco filling

01 - 1 lb (450 g) lean ground beef
02 - 1 tablespoon olive oil, if needed
03 - 2 tablespoons taco seasoning
04 - 1/3 cup (80 ml) water
05 - 1/2 cup (120 g) thick chunky salsa
06 - 3/4 cup (130 g) black beans, drained and rinsed
07 - 1/2 cup (80 g) corn kernels, thawed if frozen
08 - 1/4 cup (40 g) drained diced tomatoes or pico de gallo
09 - 1 cup (115 g) shredded cheddar cheese
10 - 1 cup (115 g) shredded Monterey Jack cheese

For the pockets

11 - 2 cans (8 oz each) refrigerated crescent roll dough
12 - 1 large egg
13 - 1 tablespoon water
14 - 2 tablespoons chopped cilantro, optional
15 - Sour cream, salsa, or guacamole, for serving

# Instructions:

01 - Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
02 - Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles. Drain excess fat.
03 - Stir in taco seasoning, water, salsa, black beans, corn, and diced tomatoes. Simmer for 3-4 minutes until thick and not watery.
04 - Remove the skillet from the heat. Stir in the cheddar and Monterey Jack until melted. Let the filling cool for 8-10 minutes.
05 - Unroll the crescent dough and press seams together to make 8 rectangles. Spoon 2-3 tablespoons filling onto one side of each rectangle, leaving a clean border.
06 - Fold the dough over the filling. Pinch the edges, crimp with a fork, and cut two small vents in the top of each pocket.
07 - Whisk the egg with 1 tablespoon water. Brush over the pockets and bake for 16-19 minutes, until puffed and golden brown.
08 - Let the pockets rest for 5 minutes. Sprinkle with cilantro if using and serve with sour cream, salsa, or guacamole.

# Good to know:

01 - Makes 8 pockets, about 4 dinner servings.
02 - Bake from frozen at 375 F for 24-28 minutes, or until hot in the center.
03 - Best reheated in an oven or air fryer to bring back the flaky crust.

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