Life is always busy, especially for parents. The Grab-and-Go Taco Pocket is here to make those hectic days feel a little bit easier. Whether you’re rushing to soccer practice or packing school lunches, these tasty taco pockets are a hit with kids and adults alike. Seriously, they’re that good!
Yields:
6 pockets
Prep Time:
20 minutes
Total Time:
40-45 minutes
Ingredients:
- 1 box refrigerated pie crusts (2 crusts)
- 2 tablespoons olive oil, divided
- 1/2 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup canned corn, drained
- 1 cup canned black beans, drained
- 1/2 cup shredded cheddar cheese
- 1 egg, beaten with 1 tablespoon water
- Non-stick cooking spray
Instructions:
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper and lightly coat them with non-stick cooking spray.
- Unroll the pie crusts and cut them into six rectangles measuring 3″ x 4″.
- Cover the cut crusts with a towel to keep them moist.
- In a skillet, sauté the ground beef and mix in the taco seasoning until cooked through.
- Transfer the beef to paper towels to drain and cool slightly.
- Place six pie crust rectangles on one of the prepared baking sheets.
- Spoon a bit of the beef mixture onto each rectangle, then add a teaspoon of corn, beans, and a sprinkle of cheese.
- Moisten your finger with 1 tablespoon of olive oil and trace the edges of half of the pie crusts.
- Layer the remaining crusts on top and gently press the edges together.
- Use a fork to crimp and seal the edges; trim any excess dough with a knife.
- Brush the tops with the beaten egg and make a few small cuts in the top for steam to escape.
- Bake for 15-20 minutes, or until they are golden brown and crispy.
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Summary:
The Grab-and-Go Taco Pocket is a perfect solution for busy parents, offering a delicious and easy meal option. This recipe yields six flavorful pockets that can be made ahead and packed for lunch or enjoyed on the go.