Description
These golden baked taco pockets are filled with seasoned ground beef, melty cheese, beans, and corn, all wrapped in flaky pizza dough and baked to perfection for a portable and satisfying meal.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced (about ½ cup)
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup tomato sauce
¼ cup water
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup canned black beans, drained and rinsed
½ cup corn kernels
1 package refrigerated pizza dough (about 13.8 ounces)
1 large egg
1 tablespoon water
1 tablespoon sesame seeds (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Cook onion for 3–4 minutes, then add garlic and cook 30 seconds.
Add ground beef and cook until browned, about 6–8 minutes. Drain excess grease.
Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Add tomato sauce and water. Simmer 3–4 minutes until thickened.
Stir in black beans and corn. Remove from heat and cool slightly.
Mix in cheddar and mozzarella cheese.
Roll out pizza dough and cut into 6 rectangles.
Spoon filling onto one side of each rectangle. Fold over and seal edges with a fork.
Whisk egg with 1 tablespoon water and brush over pockets. Sprinkle sesame seeds if desired.
Bake 15–18 minutes until golden brown. Cool 5 minutes before serving.
Notes
Allow filling to cool before assembling to prevent soggy dough. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes