Description
Easy and delicious taco stuffed cheesy pockets made with a simple Greek yogurt dough. Perfect for a quick weeknight dinner or party appetizer!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (full-fat or low-fat works)
- 1 pound ground beef
- 1 packet taco seasoning (or homemade blend – see notes)
- 1/2 cup water
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 2 cups shredded cheddar cheese (or a Mexican blend)
- 1/4 cup chopped cilantro (optional)
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder
- Sour cream
- Salsa
- Guacamole
- Chopped tomatoes
- Shredded lettuce
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the Vegetables: Add the diced onion and bell pepper to the skillet with the browned ground beef. Cook until the vegetables are softened, about 5-7 minutes.
- Add Taco Seasoning and Water: Stir in the taco seasoning and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
- Incorporate Beans and Corn: Add the rinsed and drained black beans and corn to the skillet. Stir to combine and cook for another 2-3 minutes, until heated through.
- Set Aside to Cool: Remove the skillet from the heat and let the taco filling cool slightly while you prepare the dough.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add Greek Yogurt: Add the Greek yogurt to the dry ingredients. Stir until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the Dough: Divide the dough into 8 equal pieces.
- Roll Out the Dough: On a lightly floured surface, roll out each piece of dough into a circle about 6-8 inches in diameter.
- Add Filling and Cheese: Place about 1/4 cup of the taco filling in the center of each dough circle. Top with about 1/4 cup of shredded cheddar cheese (or Mexican blend) and a sprinkle of chopped cilantro, if using.
- Fold and Seal: Fold the dough over to form a half-moon shape. Pinch the edges together tightly to seal. You can also use a fork to crimp the edges for a decorative touch and to ensure a secure seal.
- Brush with Butter and Garlic Powder: In a small bowl, combine the melted butter and garlic powder. Brush the tops of the taco pockets with the butter mixture.
- Bake: Place the taco pockets on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
- Let Cool Slightly: Remove the taco pockets from the oven and let them cool slightly on the baking sheet before serving.
- Add Toppings: Serve the taco pockets with your favorite toppings, such as sour cream, salsa, guacamole, chopped tomatoes, and shredded lettuce.
- Enjoy!
Notes
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the taco filling for extra heat.
- Vegetarian Option: Substitute the ground beef with crumbled tofu or black beans for a vegetarian version.
- Cheese Variations: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco.
- Add Veggies: Incorporate other vegetables into the taco filling, such as diced zucchini, mushrooms, or spinach.
- Make Ahead: Prepare the taco filling and dough ahead of time and store them separately in the refrigerator. Assemble and bake the taco pockets just before serving.
- Freezing Instructions: Assemble the taco pockets but do not bake them. Place them on a baking sheet and freeze until solid. Transfer the frozen taco pockets to a freezer bag and store for up to 2 months. When ready to bake, bake from frozen at 375°F (190°C) for 25-30 minutes, or until golden brown and heated through.
- Air Fryer Option: Preheat your air fryer to 350°F (175°C). Place the assembled taco pockets in the air fryer basket, making sure not to overcrowd them. Cook for 8-10 minutes, or until golden brown and the cheese is melted.
- Homemade Taco Seasoning Recipe:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Combine all ingredients in a small bowl and mix well. Store in an airtight container.
- Greek Yogurt Dough Notes: The Greek yogurt dough is incredibly versatile and easy to work with. It’s a great alternative to traditional yeast dough and requires no rising time. The yogurt adds a subtle tang and creates a soft, pliable texture. You can use either full-fat or low-fat Greek yogurt, but full-fat will result in a slightly richer dough. If you don’t have Greek yogurt, you can substitute it with sour cream, but the flavor will be slightly different.
- Prep Time: 25 minutes
- Cook Time: 20 minutes