Taco Pockets

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  • Dough:
  • 1/4 ounce yeast (1 envelope)
  • 1 1/4 cups warm water (100-110ºF)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • few drops oil
  • Filling:
  • 1 teaspoon oil
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 pound lean ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup salsa
  • 1 cup refried beans
  • 4 ounces cheese, cut into 8 slices


  1. Make the dough:
  2. Combine yeast, water and sugar in a bowl. Let proof for 5 minutes. If it looks foamy, good, If not, your yeast is dead. Start over with new yeast.
  3. Stir in 2 cups of the flour, the salt and the oil. Add more flour to make a stiff dough. Knead for 5-7 minutes until a smooth ball of dough forms. Coat with a little oil and let rise while you make the filling. (Or put into a covered container and refrigerate up to 24 hours.)
  4. Make the filling:
  5. Heat oil over medium-high heat. Add onions, garlic and spices and cook until it smells roasted. Add the meat and break it up a bit.
  6. Add salsa and break the meat up into small bits. Cook 5 minutes or so, stirring, until it’s cooked through and fairly fine.
  7. Stir in the beans and set aside.
  8. Turn oven to 400ºF
  9. Cut the dough into 8 pieces and smash each one flat into a circle (or any shape) that’s about 6 inches across. Add 3 or 4 tablespoons filling and a slice of cheese.
  10. Fold over and crimp edges to seal. Bruch with egg wash. Cut 2 slits in top.
  11. Bake 20-25 minutes. Cool 5 minutes before eating. Enjoy!!


To make ahead: Cool cooked pockets completely and refrigerate up to 5 days, or freeze. To reheat in microwave. wrap one pocket in a damp towel and microwave about 30 seconds if refrigerated, or 60-90 seconds if frozen.


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