Easy and fun twist on tacos - this taco pocket recipe will be sure to please your kids

Easy Mexican Taco Pocket Recipe

October 30, 2014 by Michelle

I am being compensated by receiving product to try from Door to Door Organics in exchange for providing my honest opinion about their products and service. All opinions remain my own.
Super easy recipe for Mexican taco pockets

Remember that amazing box of organic produce I received last week from Door to Door Organics? I’ve had so much fun eating and cooking with the ingredients over the past week. Yes, I made the butternut squash soup I’d promised, and tonight I’m making roasted broccoli for Mister Man and a friend before the head to a special trick or treating event. The most favorite item I made, however, had to be the Mexican Taco Pockets I made earlier this week.

Enjoying Mexican Taco Pockets recipe

Granted, I make tacos of one sort or another on a fairly regular basis. The wee ones love them, but I feel like I’m cheating sometimes. And it’s possible they make a bit of a mess with the wee ones trying to make their own tacos and the filling inevitably tumbles out and gives Meow and Roar a little extra dinner.

As I parent, I also do my best to get the wee ones to eat their veggies. When I make tacos, Mister Man will eat the meat and tortilla, and he’ll now consent to a little cheese, but tomatoes? Nope. Anything green? Nuh-uh. However, if I’m able to turn it into a new and exciting food, for some reason things are different, and that doesn’t count.

You saw the amazing box of produce I received, and so many of the items in there recalled the glorious tastes of Mexico. I originally thought about making a Mexican pizza with them, but that idea morphed over the course of a few days into making a taco pocket. All the goodness of tacos made easier to eat by putting them into a pocket form.

Little Miss walked in the door after gymnastics and immediately announced that it sounded so good she wanted to eat now. After her first bite, she sat down and refused to take off her backpack until she had finished eating. I made the pockets a decent size for dinner (and a little smaller for leftovers they could take in their lunch the next day), but it’s amazing how much food that girl can put away when she chooses to.

Loving her dinner so much she didn't even take off her backpack

The side of avocado drizzled with hot sauce was the perfect accompaniment – and after a few days of ripening on the counter, my Door to Door Organics avocado was exactly ripe and ready to eat with not a single brown mark inside. Personally, I don’t like the taste of cooked avocado, which is why I served it alongside the taco pockets, but I know others enjoy it. In that case, simply add the avocado (and hot sauce) to the taco filling before stuffing your pocket.

The taco pockets were a huge hit in our house and a delicious use of the ingredients in last week’s box. I loved the colors of the red and yellow tomatoes, and the cilantro was so fresh. This week’s box has just arrived, and I can’t wait to enjoy its bounty. This week, I did substitute out some items, as well as ordering additional items from the online store. I’m not a fan of beets, so I ordered a pound and a half of fingerling potatoes instead. Rather than the Jonagold apples, I requested Granny Smith apples.

And most importantly, I tested out ordering frozen items. They arrived just fine, even though I wasn’t home when my delivery was left at my door.

And yes, I was a nice mom. I also purchased some Yummy Earth lollipops. It’s Halloween this week, and with Little Miss’s dairy allergy, she isn’t able to enjoy the majority of the items she receives from trick or treating. I know she loves these lollipops,and I can’t wait to pull them out tomorrow night to surprise her!

Back to the fun of cooking with the ingredients in the Door to Door Organics box. I already shared my cinnamon apple crepes recipe last week. Now it’s time to share the recipe for these taco pockets.

Oh! And don’t forget to enter the giveaway for the three (yes 3!) $50 gift card to Door to Door Organics. It’s valid in any market where Door to Door Organics operates. And who can’t use free groceries?

Mexican Taco Pockets

Ingredients:
For the dough
1 1/2 c hot water (110-115 degrees)
1/4 c oil
2 t yeast
1 t salt
3 1/2 c flour
For the filling
1 lb ground beef
1 t cumin
3/4 t salt
pinch chili powder
2 red tomatoes
3 yellow mini Roma tomatoes
1/4 c cilantro, chopped
1 c cheddar cheese, shredded
1 avocado
hot sauce, to taste
Cornmeal

Directions:
Start by making your dough. This is one of the easiest doughs you will ever make. In a bowl, add the water and yeast. Let the yeast bloom for five minutes to ensure it is still alive. Once it has bloomed, add the salt, oil, and flour. Using a spatula, stir until the flour is fully incorporated. That’s it for the dough. Simply cover it loosely so it can still breathe and set it in a warm place to rise for an hour and a half.

While the dough is rising, make your filling. Brown your ground beef, stirring to break it up as it cooks. While it is cooking, add the salt, cumin, and chili powder. Once it has browned, drain your meat and place in a bowl.

Chop your tomatoes and cilantro. Add to the bowl with the ground beef and stir to combine. If you like your avocado cooked, chop it, as well and add the avocado and hot sauce to the ground beef mixture. If not, wait to cut your avocado until your taco pockets are ready to serve.

Delicious filling for taco pocket recipe

Preheat your oven to 450 degrees.

Sprinkle a little flour over your dough once it has risen to keep it from being too sticky. Pull our a small baseball size piece and press it into a rough circle on a lightly floured surface. Place a pile of the beef mixture into the center of your dough circle, slightly to one edge.

Prepping your taco pocket

Top with cheddar cheese.

Top your taco pocket filling with plenty of shredded cheddar cheese

Finally, pull one side over the filling and press to seal your pocket.

Seal your taco pocket before baking

Prep either a pizza peel or a baking sheet covered with a piece of parchment paper by sprinkling with cornmeal to keep your pocket from sticking. Carefully pick up your pocket and place it on your peel/sheet. Make additional pockets, and place them in the oven once your baking sheet is filled. You can fit approximately three pockets on a pizza stone to bake if you are using the pizza peel. Bake for 10 to 12 minutes until lightly golden on top.

Serve immediately, with the avocado and hot sauce as a garnish to add to your taco pocket.

Easy and fun twist on tacos - this taco pocket recipe will be sure to please your kids

Want to make something delicious like this yourself? Check out this delivery service  – you can read more about my experience with Door to Door Organics. And in addition to my $50 gift card giveaway, you can try the program out yourself. When you sign up using the code HonestAndTruly14, you get $10 off your first order.

This week’s box? It didn’t disappoint, and I can’t wait for next week!

Easy Mexican Taco Pocket Recipe

Prep Time: 1 hour, 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 55 minutes

Yield: 6 taco pockets

Easy Mexican Taco Pocket Recipe

A delicious and fun alternative to taco night. These taco pockets let you add all sorts of veggies and have an amazing flavor that everyone will love - and love eating!

Ingredients

    For the dough
  • 1 1/2 c hot water (110-115 degrees)
  • 1/4 c oil
  • 2 t yeast
  • 1 t salt
  • 3 1/2 c flour
  • For the filling
  • 1 lb ground beef
  • 1 t cumin
  • 3/4 t salt
  • pinch chili powder
  • 2 red tomatoes
  • 3 yellow mini Roma tomatoes
  • 1/4 c cilantro, chopped
  • 1 c cheddar cheese, shredded
  • 1 avocado
  • hot sauce, to taste
  • Cornmeal

Instructions

  1. Start by making your dough. This is one of the easiest doughs you will ever make. In a bowl, add the water and yeast. Let the yeast bloom for five minutes to ensure it is still alive. Once it has bloomed, add the salt, oil, and flour. Using a spatula, stir until the flour is fully incorporated. That's it for the dough. Simply cover it loosely so it can still breathe and set it in a warm place to rise for an hour and a half.
  2. While the dough is rising, make your filling. Brown your ground beef, stirring to break it up as it cooks. While it is cooking, add the salt, cumin, and chili powder. Once it has browned, drain your meat and place in a bowl.
  3. Chop your tomatoes and cilantro. Add to the bowl with the ground beef and stir to combine. If you like your avocado cooked, chop it, as well and add the avocado and hot sauce to the ground beef mixture. If not, wait to cut your avocado until your taco pockets are ready to serve.
  4. Preheat your oven to 450 degrees.
  5. Sprinkle a little flour over your dough once it has risen to keep it from being too sticky. Pull our a small baseball size piece and press it into a rough circle on a lightly floured surface. Place a pile of the beef mixture into the center of your dough circle, slightly to one edge. Top with cheddar cheese, and pull one side over the filling and press to seal your pocket.
  6. Prep either a pizza peel or a baking sheet covered with a piece of parchment paper by sprinkling with cornmeal to keep your pocket from sticking. Carefully pick up your pocket and place it on your peel/sheet. Make additional pockets, and place them in the oven once your baking sheet is filled. You can fit approximately three pockets on a pizza stone to bake if you are using the pizza peel. Bake for 10 to 12 minutes until lightly golden on top.
  7. Serve immediately, with the avocado and hot sauce as a garnish to add to your taco pocket.
http://www.honestandtruly.com/easy-mexican-taco-pocket-recipe/


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    Comments

  • Jenn


    Thanks for the recipe. I can’t wait to try these, and i bet the girls are going to love them.

  • Audrey


    I keep saying I am going to make pockets one of these days because my husband loves them. Your version looks pretty tempting.

    Thanks for sharing on Tasty Tuesdays.

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