Puffy Tacos
Taco Pockets using crescent roll dough are the ultimate easy ground beef dinner. Ready in 35 minutes, these puffy handheld tacos are perfect for busy weeknights when you need a meal everyone will actually eat. We stuff flaky dough with seasoned beef, thick salsa, and melted Mexican cheese for a mess-free Taco Tuesday switch-up. Try this simple oven-baked method tonight.
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 pound lean ground beef
- 1 1-ounce packet taco seasoning
- ½ cup salsa thick salsa is best
- 1 cup shredded Mexican cheese blend
- ½ cup refried beans optional
- 2 8-ounce tubes refrigerated crescent roll dough (or 2 dough sheets)
- 1 tablespoon melted butter optional
- Optional for serving: sour cream guacamole, shredded lettuce, diced tomatoes, sliced green onions, salsa for dipping.
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3 to 4 minutes.
- Add garlic and cook 30 seconds.
- Add ground beef and cook until no longer pink, breaking it up as it browns. Drain grease if needed.
- Stir in taco seasoning. Add salsa and simmer 2 to 3 minutes, until thick.
- Let the filling cool for about 5 minutes.
- Unroll crescent dough. Press triangles together to form rectangles (or cut dough sheets into rectangles).
- Spread a thin layer of refried beans down the center of each rectangle (optional). Add 2 to 3 tablespoons beef filling and sprinkle with cheese.
- Roll up, pinch seams closed, and place seam-side down on the baking sheet.
- Bake 12 to 15 minutes, until golden and puffed. Brush with melted butter if desired. Rest 3 to 5 minutes, then serve warm.
Notes
- Keep the filling thick to prevent soggy dough.
- Don’t overfill—2 to 3 tablespoons of beef per roll is plenty.
- For freezer meals, bake first, cool completely, then freeze and reheat in the oven or air fryer.