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The key to making your Easy Loaded Cheesy Pocket Tacos truly delicious lies in the filling. Start by choosing a base protein such as seasoned ground beef, shredded chicken, or a plant-based alternative like lentils or black beans. In a large mixing bowl, combine your chosen protein with a medley of spices—cumin, chili powder, garlic powder, and onion powder work exceptionally well. This combination not only enhances the flavor but also contributes to a delightful aroma.

Easy Loaded Cheesy Pocket Tacos

Discover the joy of Easy Loaded Cheesy Pocket Tacos, a fun twist on traditional tacos that everyone will love. Perfect for busy weeknights, these pocket-sized treats are made with convenient crescent roll dough and filled with savory ground beef or turkey, melted cheese, and zesty salsa. Customize the filling to fit your tastes, whether you're a meat lover or prefer veggies. This recipe is sure to become a delicious staple for family dinners and gatherings alike!
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Ingredients
  

1 package of refrigerated crescent roll dough

1 cup cooked ground beef or turkey

1 cup shredded cheddar cheese

1/2 cup salsa

1/2 cup black beans, drained and rinsed

1 small red onion, finely chopped

1 teaspoon taco seasoning

Fresh cilantro, for garnish (optional)

Sour cream, for serving (optional)

Cooking spray or olive oil, for greasing

Instructions
 

Preheat your oven to 375°F (190°C) and grease a baking sheet with cooking spray or a light coat of olive oil.

    In a medium bowl, combine the cooked ground beef (or turkey), shredded cheddar cheese, salsa, black beans, finely chopped red onion, and taco seasoning. Mix until well blended.

      Open the package of crescent roll dough and unroll it, separating it into triangles as per the perforations.

        Place a heaping tablespoon of the filling mixture at the wide end of each triangle.

          Starting from the wide end, roll the dough over the filling towards the point, creating a pocket or taco shape. Pinch the edges to seal.

            Place the filled pocket tacos on the prepared baking sheet, ensuring there is space between each taco.

              Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy.

                Once baked, remove from the oven and let cool for a couple of minutes.

                  Garnish with fresh cilantro if desired, and serve warm with sour cream on the side.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 8 tacos