Taco Pockets


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Taco Pockets

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The only thing better than a taco is a portable taco pocket filled with ground beef and corn and black bean salsa.

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Servings and Ingredients

Serves 4
1 tbsp. Gustare Vita olive oil
½ c. Hy-Vee Short Cuts white onions, finely chopped
½ lbs. 85%-lean ground beef
½ c. Hy-Vee no-salt-added black beans, drained and rinsed
½ c. canned hy-Vee whole-kernel golden corn, drained
¼ c. Hy-Vee Short Cuts chopped red bell pepper
½ (1.25-oz.) pkg. Hy-Vee 25%-reduced-sodium taco seasoning, plus additional for topping
⅔ c. water
1 (8-oz.) can refrigerated Hy-Vee original crescent dinner rolls, (8-ct.)
1 c. Hy-Vee finely shredded taco cheese
1 Hy-Vee large egg, beaten

Things To Grab

  • Baking sheet
  • Parchment paper
  • Skillet
  • Rolling pin
  • Ruler
  • Fork
  • Silicone pastry brush


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

  2. Heat oil in skillet over medium heat. Add onions; cook until softened. Add beef; cook until browned and drain. Stir in beans, corn, red bell pepper, taco seasoning, and water. Bring to boiling; reduce heat. Simmer for 5 minutes or until mixture is thickened, stirring occasionally. Remove form heat; cool slightly.

  3. Separate dough into 4 rectangles, pressing to seal seam in center of each rectangle. Roll each dough portion to a 5x7-inch rectangle. Spoon 1/4 cup filling onto half of each portion, 1/4-inch from edges; sprinkle with cheese. Fold dough over filling and seal with a fork.

  4. Place pockets on prepared baking sheet. Brush egg on top. Sprinkle with taco seasoning, if desired. Slit tops with a knife, Bake for 10 to 15 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition facts


280 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 55mg
  • Sodium: 460mg
  • Total Carbohydrates: 20g
  • Protein: 12g

Daily Values

Iron 10%
Calcium 8%
Vitamin D 0%
Potassium 4%