Coffin-Crust Taco Pockets
If you’re craving a comforting, flavorful handheld meal, look no further than these Coffin-Crust Taco Pockets. They’re a delightful twist on traditional tacos, wrapped in a golden, flaky crescent roll crust that crisps up perfectly in the oven. Packed with seasoned ground beef, vibrant bell peppers, onions, black beans, and plenty of melted cheddar cheese, these pockets are a family-friendly favorite that’s as fun to eat as they are to make. Whether you’re preparing a quick weeknight dinner or a party appetizer, Coffin-Crust Taco Pockets deliver bold taco flavors in a portable, satisfying form.
Why This Recipe Is Reliable
This recipe strikes the perfect balance between convenience and homemade flavor. Using pre-made crescent roll dough means you save time without sacrificing that buttery, flaky crust that makes every bite irresistible. The ground beef is seasoned with a simple taco seasoning blend that can be easily adjusted to taste, ensuring consistent flavor every time. Plus, the addition of diced bell peppers, onions, and black beans adds texture, color, and nutritional value, creating a filling that’s well-rounded and delicious. This recipe also offers flexibility with ingredients, so you can swap or add to suit your preferences or what you have on hand. With clear, step-by-step instructions, Coffin-Crust Taco Pockets are foolproof and perfect for cooks at any skill level.
Your Shopping Guide
- Ground Beef (1 pound) – Choose a lean to medium-fat ground beef for best flavor and texture.
- Taco Seasoning (1 tablespoon) – You can use a store-bought mix or make your own with chili powder, cumin, garlic powder, paprika, and oregano.
- Shredded Cheddar Cheese (1 cup) – Sharp cheddar adds a wonderful tangy richness.
- Bell Peppers (1 cup, diced) – Any color works, but a mix of red, yellow, and green adds vibrancy.
- Onions (1 cup, diced) – Yellow or white onions bring sweetness and depth.
- Cooked Black Beans (1 cup) – Rinse canned beans well or cook dried beans beforehand for best texture.
- Crescent Roll Dough (1 can, refrigerated) – Available in most grocery stores; look for the classic, buttery variety.
- Olive Oil (1 tablespoon) – For sautéing vegetables and adding flavor.
- Salt and Pepper – To taste, for seasoning the filling and enhancing flavors.
Tools & Equipment Needed
- Large Skillet – For cooking the beef and sautéing the vegetables.
- Mixing Bowl – To combine the filling ingredients.
- Baking Sheet – To bake the taco pockets until golden and crispy.
- Parchment Paper or Silicone Baking Mat – To prevent sticking and facilitate easy cleanup.
- Sharp Knife and Cutting Board – For dicing vegetables.
- Measuring Spoons and Cups – For precise ingredient amounts.
- Pastry Brush (optional) – To brush the crust with olive oil for extra crispiness.
Coffin-Crust Taco Pockets: From Prep to Plate
Step 1: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, sautéing until softened and fragrant, about 5 minutes. Season with a pinch of salt and pepper. Next, add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if necessary. Stir in the taco seasoning and cook for another minute to allow the spices to bloom. Finally, fold in the cooked black beans and remove the skillet from heat. Let the filling cool slightly.
Step 2: Preheat the Oven
While the filling cools, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat, so the taco pockets bake evenly and don’t stick.
Step 3: Assemble the Taco Pockets
Unroll the refrigerated crescent roll dough onto a lightly floured surface. Separate the dough into its pre-cut triangles (usually 8 per can). Lay two triangles side by side with the short edges touching to form a larger rectangle. Press the seam firmly to seal. Spoon a generous amount of the beef and vegetable filling onto the center of the rectangle, then sprinkle with shredded cheddar cheese. Fold the dough over the filling to form a “coffin” shape, pinching and sealing all edges tightly to prevent leakage. Repeat with remaining dough and filling.
Step 4: Brush and Bake
Place the assembled taco pockets on the prepared baking sheet. Brush the tops with olive oil to encourage a golden, crispy crust. Bake in the preheated oven for 12–15 minutes, or until the dough is puffed and golden brown.
Step 5: Serve and Enjoy
Allow the pockets to cool for a few minutes before serving. These are perfect on their own or paired with sides like a crisp salad or Mexican Street Corn Salad for a bursting flavor experience.
Make It Diet-Friendly
- Use lean ground turkey or chicken instead of beef to reduce fat content.
- Swap crescent roll dough for whole wheat or gluten-free dough options.
- Reduce cheese quantity or opt for a lower-fat cheese alternative.
- Add extra veggies like zucchini or spinach for more fiber and nutrients.
- Use low-sodium taco seasoning or make your own to control salt levels.
What Could Go Wrong
- Filling Leakage: If the dough edges aren’t sealed well, the filling can leak out during baking. Use a little water on the edges to help seal if needed.
- Soggy Crust: Overloading the pockets with filling or using wet ingredients can make the crust soggy. Drain beans well and avoid excess moisture in the filling.
- Dough Burning: Baking at too high a temperature or too long can burn the crust. Stick to 375°F and check for doneness after 12 minutes.
- Undercooked Filling: Make sure the beef is fully cooked and the filling is hot before baking to ensure food safety and flavor.
Freezer-Friendly Notes
Coffin-Crust Taco Pockets freeze beautifully, making them a convenient make-ahead meal. After assembling the pockets but before baking, place them on a baking sheet lined with parchment paper and freeze for about 2 hours until firm. Then transfer them to a freezer-safe bag or container. When ready to enjoy, bake them straight from the freezer at 375°F for 18–22 minutes, adding a few extra minutes to ensure they’re cooked through and golden brown. This method keeps the crust flaky and the filling delicious, perfect for busy weeknights or unexpected guests.
Ask the Chef
Can I use other types of cheese in these taco pockets?
Absolutely! While cheddar is classic, you can substitute with Monterey Jack, mozzarella, or even a Mexican blend for a different flavor profile. Just be sure to choose cheeses that melt well.
Is there a vegetarian version of Coffin-Crust Taco Pockets?
Yes! Replace the ground beef with a hearty veggie filling such as sautéed mushrooms, lentils, or crumbled tofu seasoned with taco spices. Adding extra beans and vegetables will keep the pockets satisfying and flavorful.
How can I make these pockets spicier?
To add heat, include diced jalapeños or a pinch of cayenne pepper in the filling. You can also use a spicier taco seasoning blend or serve with a spicy salsa or hot sauce on the side.
Can I prepare the filling ahead of time?
Definitely! The filling can be cooked and refrigerated for up to 3 days before assembling the pockets. This makes meal prep easier and speeds up the assembly process when you’re ready to bake.
What to Make After This
- Try pairing with Mexican Street Corn Salad for a vibrant side.
- Serve alongside Homemade Sloppy Joes for a hearty, flavorful meal lineup.
- Make a batch of Cheddar Scallion Buttermilk Biscuits to complement these taco pockets at brunch or dinner.
The Last Word
Coffin-Crust Taco Pockets are a mouthwatering fusion of classic taco flavors and flaky pastry goodness, perfect for any occasion. Their versatility and ease make them a kitchen staple, whether you’re feeding a crowd or enjoying a cozy dinner at home. With just a handful of simple ingredients and straightforward steps, you can create a meal that’s both satisfying and fun to eat. So next time you want to shake up your taco night or impress with a unique appetizer, these pockets are sure to deliver. Enjoy every crispy, cheesy bite!
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Coffin-Crust Taco Pockets
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sauté until softened and fragrant, about 5 minutes. Season with salt and pepper.
- Add ground beef, break apart with spatula, and cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if necessary.
- Stir in taco seasoning and cook for another minute to bloom the spices. Fold in cooked black beans and remove skillet from heat. Let filling cool slightly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat.
- Unroll crescent roll dough onto a lightly floured surface. Separate into 8 pre-cut triangles.
- Lay two triangles side by side with short edges touching to form a larger rectangle. Press seam firmly to seal.
- Spoon a generous amount of filling onto the center, sprinkle with shredded cheddar cheese. Fold dough over filling forming a “coffin” shape, pinch and seal edges tightly.
- Repeat with remaining dough and filling.
- Place taco pockets on prepared baking sheet. Brush tops with olive oil to encourage golden, crispy crust.
- Bake in preheated oven for 12–15 minutes, until dough is puffed and golden brown.
- Allow pockets to cool a few minutes before serving. Serve alone or with a crisp salad or Mexican Street Corn Salad.
Notes
- Seal dough edges well to prevent filling leakage; use a little water if needed.
- Drain beans thoroughly and avoid excess moisture to keep crust crisp.
- Freeze assembled pockets before baking for convenient make-ahead meals.
