Craving tacos but want something a little different? These Loaded Taco Stuffed Cheesy Pockets are the perfect solution! They're fun, flavorful, and surprisingly easy to make, making them a fantastic quick dinner idea or a crowd-pleasing appetizer. Get ready to experience a cheesy explosion of taco goodness in every bite! This recipe is perfect for busy weeknights and offers a healthy and delicious alternative to traditional takeout. Let's dive into this homemade cooking adventure!
Ingredients:
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 (14.1 ounce) can refrigerated biscuits
Instructions:
Get started:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the taco filling:
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In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
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Stir in the taco seasoning and water. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the liquid is absorbed.
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Stir in the Rotel, red onion, and half of the cilantro. Remove from heat.
Assemble the cheesy pockets:
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Separate the biscuits and gently flatten each one with your hand or a rolling pin.
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Divide the taco meat mixture evenly among the biscuits, placing a spoonful in the center of each.
Bake to perfection:
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Sprinkle the cheddar and Monterey Jack cheese over the taco filling.
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Fold each biscuit in half to form a half-moon shape, pressing the edges firmly to seal.
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Place the stuffed biscuits onto the prepared baking sheet.
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Bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
Finishing touch:
- Garnish with the remaining cilantro and serve immediately. Enjoy your delicious and easy homemade meal!
Tips for Taco Success:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the taco meat for extra heat.
- Cheese variations: Feel free to experiment with different types of cheese. Pepper Jack, Colby Jack, or a Mexican cheese blend would all be delicious.
- Veggie boost: Add some sautéed bell peppers and onions to the taco meat for extra flavor and nutrients.
- Make it ahead: You can assemble the cheesy pockets ahead of time and bake them just before serving.
Variations:
- Chicken Taco Pockets: Substitute ground chicken for the ground beef.
- Black Bean Taco Pockets: Use seasoned black beans instead of ground meat for a vegetarian option.
- Breakfast Taco Pockets: Use breakfast sausage and scrambled eggs instead of taco meat. Add some cheese and your favorite breakfast fixings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 20-25g
- Carbohydrates: 25-30g
These Loaded Taco Stuffed Cheesy Pockets are a guaranteed crowd-pleaser, perfect for a quick weeknight dinner or a fun game-day snack. The best recipes are often the simplest, and this one proves it! Enjoy this delicious and easy food recipe!