Easy Taco Pockets
- By Amy Dong
- Updated Jun. 20, 2024
These Easy Taco Pockets are everything your family loves about taco night but with a super fun twist that’s easy, tasty, and supremely delish! Kids and adults alike will love these.

In This Article
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Why This Recipe Stands Out
Here’s what you’ll love about this recipe:
- Super Fast: This easy taco pockets recipe is ready in just 30 minutes, like our 30-Minute Taco Casserole.
- People Love It: Everyone loves these taco pockets, especially kids! They’re a fun, easy meal that’s perfect for busy weeknights or for parties, just like this Mexican Taco Salad.
- Bold Flavors: These taco pockets have all the flavors of classic Mexican and Tex-Mex cuisine in every bite!
- Customize Your Fillings This recipe is versatile, allowing you to customize it with your favorite taco toppings, a lot like our Carne Asada Tacos.
- Great for Meal Prep: These taco pockets are great for weekly meal prep!
Key Recipe Ingredients
- Ground Beef – The star of our recipe, lean ground beef, is packed with protein and adds a rich, meaty flavor.
- Homemade Taco Seasoning – We use our homemade taco seasoning to add a bold, spicy flavor to the ground beef. You can also use store-bought taco seasoning if you’re short on time.
- Fresh Tomato Salsa – We love using fresh tomato salsa for a burst of fresh, tangy flavor. You can also use your favorite store-bought salsa.
- Shredded Cheddar Jack Cheese – Cheddar jack has the perfect sharp, tangy, cheesy flavor. You can also use a good Mexican blend.
Substitutions And Variations
Here are some of our favorite variations and substitutions you can try:
- Protein: Try ground turkey, shredded rotisserie chicken, or even black beans for a vegetarian option.
- Cheese: You can also try other cheese like mozzarella or a Mexican cheese blend as we do in our Mexican-Style Cheesy Ravioli Bake.
- Extra Fillings: Feel free to add extras, such as corn kernels, cooked/drained black beans, or diced sweet peppers. A dollop of this easy guacamole recipe would be fabulous.
Step-By-Step Recipe Instructions
- Mix taco seasoning, salsa, and ground beef in a large nonstick pan. Cook over medium heat.
- Shred cheese and prepare your favorite restaurant-style salsa.
- Press biscuits into 5-inch rounds on a lined baking sheet.
- Spoon beef mixture onto each one, followed by cheese. Fold in half, sealing tightly. Cut slits on top of each taco pocket and brush with egg wash. Bake for 12-14 minutes. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Meat Mixture: You can make the taco meat mixture up to 3 days in advance. Store it in an airtight container in the fridge until you’re ready to use it. When you’re ready to assemble the taco pockets, reheat the meat mixture in a pan.
- Freeze Unbaked: If you want to make the entire recipe ahead of time, you can assemble the taco pockets, brush them with the egg wash, and then freeze them. When you’re ready to enjoy them, bake them from frozen, adding a few extra minutes to the baking time.
- Freeze Baked: Once baked, let taco pockets cool completely. Store them in an airtight container and freeze for up to 2 months. To reheat, pop them in the oven or toaster oven until warmed through and crisp.
What To Serve With Easy Taco Pockets
Salads
- For a fresh, crunchy side, try this vibrant Mexican Corn Salad or this Fresh Corn Avocado Salad.
- You can also have it with some light, refreshing salad on the side such as this easy chopped Greek salad.
Drinks
- Having guests over? These taco pockets go great with some 3-Ingredient Lemonade Margaritas or make some Big Batch Pineapple Margaritas instead.
- You can serve them with other delicious homemade cocktails.
Chips and Dips
- Serve easy taco pockets with tortilla chips and The Best Guacamole or Restaurant-Style Salsa.
- You also can’t go wrong with these Best Pico De Gallo Recipe.
Commonly Asked Questions
You will need regular refrigerated biscuits for this recipe. Make sure to pick up a can of 8 biscuits that are not flaky or buttermilk.
Yes, you can use store-bought taco seasoning and salsa to make this recipe even easier. Or, if you prefer, you can make your own taco seasoning and salsa at home.
After spooning the beef mixture onto the biscuit rounds, gently fold the dough in half to cover the filling. Then, fold over the edges and seal them tightly. You can also use a fork to crimp the edges and ensure a good seal.
The taco pockets are done when they are puffy and golden brown, usually after baking for 12-14 minutes.
Easy taco pockets are best enjoyed fresh out of the oven when they are at their crispiest. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Did you make this?
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Easy Taco Pockets
Ingredients
- ½ oz taco seasoning, or store bought
- 1 cup salsa, or store bought
- 1 lb lean ground beef
- 1 can refrigerated biscuits, regular 8-count biscuits (not flaky or buttermilk)
- 1 cup shredded cheddar-jack cheese
- 1 egg, lightly beaten
- Guacamole, optional extras – or sour cream, extra salsa, and tortilla chips
Instructions
- Preheat oven to 375F, with rack on middle position.
- In a large nonstick pan, mix together the taco seasoning, salsa, and ground beef. Cook mixture over medium heat until cooked through. Turn off heat and set aside.
- On a large baking sheet lined with parchment or silicone baking mat, press 4 biscuits into 5-inch rounds. Spoon 1/3 cup beef mixture onto center of each, followed by 1 TB of cheese on top.
- Gently fold dough in half, fold over the edges, and seal tightly. Crimp with fork to ensure good seal.
- Use a small sharp knife to cut 3 slits on top of each taco pocket. Brush some egg on top and sides of each one, for an egg wash.
- Bake 12-14 minutes or until puffy and golden brown. While the first batch bakes, repeat with remaining 4 biscuits – work in batches, as they will expand quite a bit.
- Serve immediately with extra salsa, guacamole, sour cream, or tortilla chips.
Notes
- Don’t skip the egg wash before baking. It gives the taco pockets a beautiful golden color and a slightly crispy texture.
- Serve your taco pockets with guacamole, sour cream, or this delicious Pico De Gallo Recipe for a tasty Mexican meal.
- These taco pockets are best when eaten fresh out of the oven. This is when the cheese is melty, and the crust is at its crispiest.
Nutrition (per serving)
More to Cook and Eat
- Best Easy Mexican Rice. Forget the boxed stuff. This is almost just as easy, and tastes 120% better, since it is totally fresh.
- One Pot Enchilada Rice Casserole. Just one pot and an entire meal is served. Big on flavor, low on time.
- 30-Minute Healthy Taco Casserole. All the wonderful flavors of tacos, but easy on the waistline. Skip the Fritos if you like; either way, it’s delicioso!
- Mexican Taco Salad. Looking to jazz up that old salad routine? This one is great for the family or make a big bowl of it for a potluck. It’s full of flavor, crunchy, and satisfying.