Beef Taco Pockets: These tasty taco pockets are perfect for a quick appetizer or midweek meal! They are made using crescent roll bread, taco seasoning, and cheddar cheese.

These are the ultimate taco pockets! There is nothing better than a quick and easy appetizer turned dinner. I am sure that you are going to love these taco pockets as much as I do!

I can give you a million reasons why I am obsessed with these Beef Taco Pockets. I have been making these for years and I am still always in awe whenever these taco pockets come out of the oven.

So, why do I love these Beef taco pockets?

They are seriously EASY TO PREP! You can easily whip up a batch or two of these taco pockets whenever.
These taco pockets require BASIC INGREDIENTS! All you need are no more than ten ingredients.
And these are EASY TO FREEZE! Make a big batch and freeze the other for later.

Let us dig into the simple ingredients to make these Taco Pockets:

Shredded cheddar cheese: You are welcome to use pepper jack or other firm cheeses to substitute the cheddar cheese. Although, I do not suggest American cheese as it liquefies when baked.

Diced yellow onion: Or use red onion if needed.

Diced green bell pepper: You can swap the green with any other color of bell pepper.

Ground beef: I used 85% ground beef for that wonderfully rich flavor. If desired, you can use other ground meat or use plant-based ground.

Taco seasoning: I prefer homemade, but store-bought is also a great option.

Beef broth: This helps absorb the taco seasoning and adds a deliciously rich flavor to the taco pockets. You can swap it out with another variety of broth if desired.

Jalapeño: Optional but recommended especially if you love a bit of kick.

Crescent roll dough: For this recipe, you need two 8-ounce tubes of crescent rolls.

To make this recipe gluten-free (you should use these ingredients instead):

Use gluten-free wraps instead of crescent rolls tubes, or make your own crescent rolls using gluten-free flour blends or Crescent Roll Mix.
Opt for gluten-free taco seasoning (check the label for any wheat flour or yeast extract; make sure to buy the ones with no gluten ingredients or has a gluten-free label)

Steps To Make Beef Taco Pockets

Step 1: Saute the onion and green pepper in a large skillet with hot avocado oil until the onions are translucent and the peppers are tender.

Step 2: To one side of the pan, push the onions and peppers. On the other side, add the ground beef and cook for 5 to 6 minutes.

Onions:

Step 3: To the beef mixture, stir in the taco seasoning. Cook for 1 to 2 minutes before adding the beef broth. Allow to boil, then take off the heat and keep aside.

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Beef broth:

To Assemble the Taco Pockets:

Step 4: On a cutting board, lay the crescent rolls flat. Cut it into 4 triangles using the existing seams. In the center of each triangle, press the diagonal seam.

Step 5: Onto the greased baking sheet, put the rectangles, making sure you have enough space to hang half o the dough on the sides.

Step 6: To one side of each rectangle, spoon 1/4 c. of the beef mixture and top with 1 tbsp shredded cheddar cheese.

Step 7: Over the beef mixture, fold the crescent roll, then seal all three sides.

To Bake:

Step 8: Bake for 9 to 12 minutes at 375 degrees F.

Step 9: On top, sprinkle 1/4 c. of shredded cheddar followed by the sliced jalapenos.

Step 10: Broil for just a minute.

Step 11: Enjoy the taco pockets immediately with your preferred taco toppings!

Frequently Asked Questions

What to serve these beef Taco Pockets

Have fun with these Taco pockets. Play around with your favorite toppings. Some of the best toppings are Greek yogurt or sour cream, hot sauce, avocado slices or guacamole, shredded lettuce, and pico de gallo.

Can I swap the ingredients?

A big fat yes!

You can use white cheddar, Colby jack, pepper jack, or Mexican cheddar in place of orange shredded cheddar cheese.

I used ground beef to make these taco pockets but you can replace it with ground turkey or chicken, chorizo, or even vegan ground.

How to store these beef Taco Pockets?

Cool the Taco Pockets completely, then keep them in an airtight container and store them in the fridge for up to 5 – 7 days. Or freeze for up to 3 months in a freezer-safe container or bag.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!