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These easy taco pockets are made with a flaky pie crust, seasoned taco meat, colby-jack cheese and fresh salsa. A super flavorful and delicious recipe that makes a great appetizer, afternoon snack or easy dinner idea. 

Taco pocket on white plate.
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Taco-Stuffed Pockets

I can never get enough tacos, so I’m always looking for new ways to make them. These taco pockets are one of my absolute favorite variations. They’re family-friendly, super easy to whip up and are perfect for using up leftover taco meat. We love them!

Looking for a fun new way to serve up tacos for Taco Tuesday? You need to try these taco pockets! They’re such a fun twist on the traditional ground beef tacos. Instead of using a corn shell or flour tortilla, they’re made with flaky pie crust stuffed with the taco filling in the center. It’s just like a taco pop tart! They are super simple to make and are so yummy dipped in your favorite salsa or guacamole.

Filling taco pockets.

How to Make Taco Pockets

  1. Cook meat. Brown the meat on the stove in a large frying pan with the diced onions and green peppers. Once cooked completely, stir in the salsa, taco seasoning, salt and pepper.
  2. Assemble. Lay out the pie dough on a flat surface, then cut off the rounded edges to create a rectangular shape. Then cut into 6 rectangles. Place 3-4 spoonful’s of meat in the center of each piece of pie dough, then add a cheese slice in each. Cover the tops with another rectangular piece of pie dough (it helps to gently stretch this piece out a little before adding on top). Then press down the edges and seal them together with a fork. Poke 9 holes in each taco pocket.
  3. Bake. Place on a lined baking sheet and bake in oven at 350°F for about 20 to 25 minutes. The crust should be nice and golden. Then serve as an appetizer dipped in your favorite salsa or as a main dish over a bed of lettuce with extra toppings.
Taco pocket on pan.

Cooking Tips + Variations

  • Meat. Feel free to swap out the meat with salsa chicken or sweet pork. You could even use ground turkey instead of beef to lighten it up a bit.
  • Cheese. We usually always have cheese sticks on hand, plus they’re super easy to portion out in this recipe. But you can absolutely use shredded cheese if preferred. Add about 2 Tablespoons per taco pocket.
  • Pie crust. I use premade store bought pie dough for convenience, but you can definitely make your own homemade pie crust if you’d like. This is the perfect recipe to use up any leftover pie dough you’ve saved in the freezer.
  • Don’t overfill. Make sure not to add too much meat in the centers. There should be about 3 to 4 Tablespoons in each.
  • Poke holes. Right before baking, poke about 9 holes into each taco pocket so they don’t burst while baking.
Taco pocket stacked on white plate.

Freezing + Reheating

If you have leftovers, you can absolutely freeze them for later. They make the perfect grab and go snack or dinner and almost remind me of a hot pocket! Simply wrap each taco pocket in foil and place in an airtight bag or container in the freezer. To reheat, place on a baking sheet and cover the top with foil (to prevent burning). Then bake in the oven at 350°F for about 20 minutes, or until warm throughout.

Dipping taco pocket in salsa.

More Fun Taco Variations

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taco pocket on white plate

Taco Pockets

5 from 5 votes
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Author: Jamielyn Nye
These easy taco pockets are made with a flaky pie crust, seasoned taco meat, colby-jack cheese and fresh salsa. A super flavorful and delicious recipe that makes a great appetizer, afternoon snack or easy dinner idea. 
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 12


  • ¾ pound lean ground beef
  • ½ cup chopped onion
  • 4 ounce can chopped green chiles
  • ½ cup salsa
  • 1 Tablespoon taco seasoning , more to taste
  • salt and pepper , to taste
  • colby jack cheese sticks , cut into fourths
  • 4 uncooked pie crusts , I used Pillsbury

Optional dips: salsa, sour cream or guacamole


    • Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
    • Cook the meat in a large frying pan over medium-high heat. Add in the onions and green chiles. Cook until the meat is browned. Stir in the salsa, taco seasoning and salt and pepper to taste. Let cool slightly.
    • Lay out one pie crust onto a flat surface. Cut off the rounded edges, creating a rectangle. Then cut into 6 rectangles.
    • Spoon about 3 to 4 Tablespoons of the taco meat into the center of the rectangle. Place one piece of cheese on top of the taco meat. Then place the opposite rectangle on top. You may want to stretch it lightly before putting it on. Press the edges down, trim any excess dough if needed and then go around the edges with a fork. Poke 9 holes in each taco pocket.
    • Place them onto the prepared pan and bake for 25 minutes, or until the crust is golden brown.
    • Serve warm with your favorite salsa or guacamole!



    • You can use shredded cheese in place of the cheese sticks. Add about 2 Tablespoons per pocket.
    • If you’d like a shiny/crispier top whisk together an egg with 1 teaspoon of water and brush on top. 


    Calories: 305kcal | Carbohydrates: 29g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 345mg | Potassium: 193mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 2.2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Main Course
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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