Loaded Taco Hot Pockets

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Buttery biscuit dough stuffed with seasoned ground beef, black beans, corn, cheddar, and cream cheese for a handheld taste of taco night. Ready in under 45 minutes with canned biscuit dough, no homemade dough required.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch

Cuisine: American

Difficulty: Easy

Servings: servings

Author: Krista Teigen

Ingredients

½ tbsp olive oil
½ onion chopped
1 lb ground beef
1 packet taco seasoning
1 cup salsa
¾ cup black beans
¾ cup corn
1 cup shredded cheddar cheese
4 oz cream cheese
2 cans large homestyle biscuits
1 egg + 1 tbsp water

Optional Toppings

chopped cilantro
sour cream
salsa

Instructions

Preheat the oven to 350°F.
Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened. Set aside 1 teaspoon of taco seasoning for later. Add in the beef and the remaining taco seasoning, and cook until browned.
½ tbsp olive oil, ½ onion, 1 packet taco seasoning , 1 lb ground beef
Stir in the salsa, black beans, corn, and cheddar cheese.
1 cup salsa, ¾ cup black beans, ¾ cup corn, 1 cup shredded cheddar cheese
Add in the cream cheese, and stir until melted and incorporated.
4 oz cream cheese
Separate the biscuits into rounds and roll out into rounded rectangles about 4 x 6 inches.
2 cans large homestyle biscuits
Place 8 rectangles on a large sheet pan. Spoon about ⅓ cup of ground beef mixture into the middle of each rectangle, leaving about ¼ inch of space from the edge.
Place another rectangle of dough directly over the top.
Use a fork to pinch the edges of the dough together.
Beat the egg and water in a small dish. Brush the tops of the pockets with the egg wash. Sprinkle the reserved taco seasoning over the tops of each pocket.
1 egg + 1 tbsp water, 1 packet taco seasoning
Make 2-3 slits, about 1 inch in length, on the top of each pocket.
Bake for 15-18 minutes until golden brown. Serve with your favorite taco fixings.
chopped cilantro, sour cream, salsa

Notes

Taco seasoning packets and canned biscuits both carry a fair amount of salt. Use a low-sodium taco seasoning blend and skip the added salt on the onions to bring the dish down significantly.
Regular canned biscuits work in a pinch, but roll them extra thin and use a bit less filling, since the dough is thinner and more prone to tearing.
Pockets browning unevenly? This usually means your oven runs hot in spots. Rotate the pan halfway through baking, and keep an eye on the last few minutes — biscuit dough can go from golden to too dark quickly.
Want more heat? Stir in a diced jalapeño with the onion, use a spicy salsa, or add a few dashes of hot sauce to the filling before assembling.
Air fryer method: These work well at 325°F for about 10–12 minutes, checking a couple of minutes early since air fryers vary. Work in batches so the pockets aren't touching.
The key takeaway for perfect pockets every time: seal the edges firmly with a fork, and don't overfill — 1/3 cup per pocket is the sweet spot that lets the dough close without tearing.

Nutrition