Beef Taco Pockets

These Beef Taco Pockets are a great way to change up your child's lunches for school. They are also great for a quick lunch or dinner at home. Made with a flaky pie dough, seasoned ground beef, shredded cheese and sour cream. Super easy to make and great for serving with your favorite salsa, hot sauce or guacamole.

What I love about these is how easy they are to make. I always keep pie dough in the freezer, so these come together very fast. You can make my flaky pie dough recipe, use your favorite pie dough, or even premade pie dough for this recipe. I often make these when I have leftover taco meat, which is a great way to utilize leftovers.

These are a fun twist to regular tacos and can be made in advance and frozen for later use. Which is perfect for kid's lunchbox lunches. Although my son would eat a sandwich every day, (he loves sandwiches) I like to mix things up, and these taco pockets are perfect for that. Just like these pizza bagels, taco pockets are great to keep in the freezer.

How to Make Beef Taco Pockets

Brown the meat: In a large skillet over medium heat add in the ground beef. Add in the seasonings and begin to crumble the meat up as it cooks. Once the meat is fully cooked, strain off the grease and set aside.

Roll out the dough: On a lightly floured work surface roll out the pie dough, making a 12"x12" rectangle. Cut into 4 equal pieces, place on a parchment line baking sheet and continue with the other dough. Place back in the fridge while you finish the filling.

Mix: Add the cooled meat to a medium bowl and mix in the sour cream and shredded cheese. Mix until fully combined.

Egg wash: Mix together the egg and water in a small bowl.

Fill the pockets: Fill each pocket with roughly 2 heaping tablespoons of the filling, placing the filling on half of the dough. Lightly brush the edges of the dough with the egg wash. Fold the dough over to meet the other edge. Press down firmly then go around the edges with a fork. Continue until all of the dough has been used.

Chill: Place the tray back into the refrigerator and chill for 30 minutes. (Optional: Brush the finished pockets with the remaining egg wash.)

Bake: Place the chilled taco pockets in a 375°F oven for 30 minutes, or until golden brown. Enjoy!

How to Freeze Beef Taco Pockets

These taco pockets can be frozen two different ways. Uncooked or cooked.

How to freeze uncooked taco pockets: Place the entire sheet tray in a freezer for 4 hours or until the taco pockets are completely frozen. Remove from the pan, wrap individually with plastic wrap and place in a storage container or freezer bag. These are good in the freezer for 4-6 months.

When ready to bake, place on a parchment lined sheet tray and allow to thaw overnight in the refrigerator. Then continue with the recipes baking instructions.

How to freeze fully cooked taco pockets: Cool the fully cooked taco pockets completely before freezing. Wrap each pocket in plastic wrap and place in a storage container or freezer bag. Freeze for 4-6 months.

When ready to eat thaw completely overnight and reheat in the microwave or oven. To reheat in the oven, wrap in foil and heat until warmed through.

Try These Variations

Taco pockets are easily customizable. Here are a few variations that would make great taco pockets.

• Add sautéed bell peppers and onions to the filling.
• Change up the cheese by using colby jack, fiesta blend or queso quesadilla cheese.
• Replace the ground beef with shredded chicken.
• Serve with cheese sauce!
• Add a layer of refried beans to the dough before adding the beef for a burrito style pocket.
• If you are using leftover taco meat and need more, mix in a can of black beans.

Here are a few products that I find helpful in the kitchen: