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.
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. Next slice the cheese stick in half and then in half again, creating 12 pieces. 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 at 350°F for 20 to 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.