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Easy Taco Pockets

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.

A close-up of a easy taco pockets cut in half, revealing ground beef and melted cheese filling, topped with tomato salsa.
These Easy Taco Pockets have all the goodness of your favorite tacos, but wrapped up into a hand-held pie.

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

  1. Mix taco seasoning, salsa, and ground beef in a large nonstick pan. Cook over medium heat.
  2. Shred cheese and prepare your favorite restaurant-style salsa.
  1. Press biscuits into 5-inch rounds on a lined baking sheet.
  2. 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.
Four golden-brown easy taco pockets are arranged on a light surface with green cilantro leaves.
Call them hot pockets, taco pockets, cheesy taco pies, or whatever you think the family will find amusing.

What To Serve With Easy Taco Pockets



Chips and Dips

Commonly Asked Questions

What type of biscuits should I use?

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.

Can I use store-bought taco seasoning and salsa?

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.

How do I seal the taco pockets?

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.

How do I know when the taco pockets are done?

The taco pockets are done when they are puffy and golden brown, usually after baking for 12-14 minutes.

How long do taco pockets keep?

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?

Please give us a rating and comment below. We love hearing from you!

Four golden-brown easy taco pockets are arranged on a light surface with green cilantro leaves.

Easy Taco Pockets

5 from 2 ratings
These Easy Taco Pockets have all the goodness of your favorite tacos, but wrapped up into a hand-held pie. Super easy for busy weeknights and loads of fun for adults and kids alike. Best when eaten fresh out of the oven when the cheese is melty and crust is crispy.
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 8
Author: Amy Dong


  • 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


  • 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.


  • 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.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 403kcal | Carbohydrates: 32g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1030mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg
Course: Dinner, Main
Cuisine: Tex-Mex
Method: Bake

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.

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