Cheesy taco pockets are a quick recipe for a busy day. Cheese, sauce cream, seasoned ground beef, and melted
cheddar cheese is wrapped up in soft tacos and cooked for a delicious convenient grab-and-go school lunch or afternoon snack.
You can also serve them for dinner topped with guacamole, sour cream, or a sprinkle of chopped fresh cilantro or, diced jalapeños, or with the summer vinegar salad. My recipe for cooking cheesy taco pockets will add a smile on everyone’s face, and especially yours when you need to feed a hungry crowd fast.
I like dishes which you can serve with different toppings. These cheesy Taco Pockets are your answer to keep the holidays simple and nice. Party is for sure my favorite food group, so I could eat these all day long. They are so yummy and fanciful to serve at any holiday party, and easy enough to cook for hungry kids after school.
This recipe is my favorite little snack! Taco Pockets are the best dish for a simple party appetizer because everyone can choose the topping they like. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here. )
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How to Fold a taco pocket
Rolling burritos it’s not difficult at all. The secret is not so much fill, put the filling near the center, and slightly warm or steam the wrap so it’s nice and pliable. Make sure you firmly wrap both ends of the taco pocket, so it won’t spill out.
How Long Will The taco pocket Last?
Leftover or make-ahead beef tacos will keep in the fridge for five days or in the freezer for five months. You might discover they taste even better after being stored a day or two to give the flavors time to come out.
Can You Freeze Taco Pockets?
- To Freeze the cheesy taco pockets, just store them in a freezer bag or an airtight container.
- To reheat the cheesy taco pockets: You don’t need to thaw out before reheating. Just put them on a baking dish in a preheated until becoming hot. Float a piece of a flutter over the top to prevent the wraps from burning.
- The recipe can be prepped up to 1 hour ahead of time. Just refrigerate until ready to
- vinegar salad cook. You can add a few minutes of extra bake time with this method.
- Add heat to these cheesy taco pockets by swapping in your favorite salsa like my favorite fresh vinegar salad with cucumber, if desired. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
Cheesy Taco Pockets Secret Ingredient
What’s the secret ingredient that gives these cheese taco pockets such a nice flavor? Butter!
Butter usually does make everything greater, isn’t it?. As I said, you can put everything you want in a taco pocket, and I like to serve them with and a fresh salad like vinegar salad.
Call them hot pockets, taco pockets, cheesy taco pockets, or whatever you think the family and
friends will find cool.
These cheesy taco pockets are such a fun food and my friends and family go nuts for them!
They’re a fun twist on taco night, but they’re also perfect for serving up to a bunch of hungry
teens after school or at sleepovers. You will be the coolest one!
How To Make CHeesy Taco Pockets At Home
- 1 Roma tomato, chopped
- 1 8 ounce package refrigerated crescent rolls
- ½ cup water
- 1 poud ground beef
- 3 tablespoons taco seasoning mix
- 4 slices pepper Jack cheese, halved on the diagonal
- 1 tablespoon chopped fresh cilantro
- Preheat broiler to 350 degrees F (175 degrees C). Line a heating sheet with material paper.
- Cook and mix meat in an enormous skillet until seared, 5 to 8 minutes. Channel overabundance oil. Mix in water and taco preparing blend. Cover and keep at a stew over low warmth.
- Unroll bow batter triangles onto the readied preparing sheet. Cut every triangle down the middle. Top mixture triangles with pepper Jack cheddar cuts. Gap hamburger combination equally over cheddar; top with tomato and cilantro. Crease up the batter to encase the filling.
- Heat in the preheated broiler until brilliant earthy colored, 13 to 15 minutes.