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Spicy Crispy Mexican Taco Pockets

Golden, crispy pastry pockets stuffed with seasoned ground beef and melted cheddar cheese, topped with fresh pico de gallo and sour cream.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pockets
Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground beef 85/15 lean
  • 1 packet taco seasoning
  • 1 medium white onion diced
  • 2 cloves garlic minced
  • 4 oz green chilies canned, diced
  • 2 cups cheddar cheese shredded
Wrapper & Frying
  • 2 packs refrigerated pie crusts or biscuit dough
  • 1 cup vegetable oil for frying
Toppings
  • 0.5 cup sour cream
  • 2 tomatoes Roma tomatoes diced
  • 0.25 cup red onion finely chopped
  • 1 bunch cilantro chopped
  • 1 cup salsa for serving

Equipment

  • Large Skillet
  • Deep Pot or Dutch Oven (for frying)
  • Rolling Pin
  • Round Cutter or Bowl

Method
 

  1. Heat a skillet over medium-high heat. Sauté diced white onion until soft, then add garlic and cook for 30 seconds.
  2. Add ground beef to the skillet, breaking it apart, and cook until browned completely. Drain excess fat.
  3. Stir in taco seasoning, green chilies, and a splash of water. Simmer for 5 minutes until thickened. Let cool slightly.
  4. Roll out pie crusts or dough. Cut into 5-6 inch circles using a cutter or bowl.
  5. Place a heaping tablespoon of beef filling and a pinch of cheese in the center of each circle.
  6. Wet the edges of the dough with water, fold over to create a half-moon, and crimp edges with a fork to seal.
  7. Heat oil in a deep pan to 350°F (175°C). Fry pockets in batches for 2-3 minutes per side until golden brown.
  8. Drain on a wire rack. Serve hot topped with sour cream, tomatoes, red onion, cilantro, and salsa.

Notes

Ensure the filling is not too hot when stuffing the dough to prevent tearing.