Step 2: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it apart with a spatula. Drain any excess fat. Add the taco seasoning and water to the skillet, stirring to combine. Let it simmer for 5 minutes or until the seasoning is well absorbed. Set aside.
Step 3: Prepare the Crescent Roll Dough
Unroll the crescent roll dough and separate it into 8 triangles. On the prepared baking sheet, place each triangle of dough flat, ensuring there’s enough space between each one for folding.
Step 4: Assemble the Pocket Tacos
Spoon a small amount of the seasoned ground beef onto the wide end of each crescent roll triangle. Top with a bit of shredded cheese, a teaspoon of salsa, chopped bell pepper, and sliced black olives (if using).
Fold the corners of each triangle over the filling, creating a sealed pocket. Pinch the edges together to ensure the filling stays inside while baking.
Step 5: Bake
Bake in the preheated oven for 12-15 minutes, or until the crescent dough is golden brown and the cheese is melted.
Step 6: Serve
Once baked, remove the Loaded Cheesy Pocket Tacos from the oven and let them cool for a few minutes. Serve with sour cream, shredded lettuce, diced tomatoes, chopped cilantro, and hot sauce if desired.
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
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