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Queso Taco Pockets

Betty Crocker Kitchens
Updated Jun 16, 2022
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Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable Queso Taco Pockets. Pick them up for a quick on-the-go meal, or serve them on a plate loaded with your favorite fresh toppings for a delicious new way to enjoy taco night!

Queso Taco Pockets

  • Prep Time 30 min
  • Total 60 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 8 oz extra-lean (at least 90%) ground beef
  • 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 tablespoons water
  • 3/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Toppings, as desired

  • Diced tomatoes
  • Shredded lettuce
  • 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • Salsa
Make With
Old El Paso

Instructions

  • Step 
    1
    Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
  • Step 
    2
    On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
  • Step 
    3
    Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
  • Step 
    4
    Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

Nutrition

200 Calories
12g Total Fat
9g Protein
16g Total Carbohydrate
2g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Top remaining refried beans with shredded cheese; heat and enjoy as a side with your taco pockets!
  • tip 2
    Adding 1 to 2 teaspoons diced jalapeño chiles to your filling will give your pocket tacos a nice spicy kick.
  • tip 3
    It's easy to customize this taco pocket recipe. Guacamole would make an excellent additional topping, for example. You can purchase premade guacamole or, better yet, make your own.
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