These tiny and delicious cheesy taco pockets are perfect for school lunches, and so easy to make!
I know we’re only a few weeks into the new school year, but I am already pretty much over it. The getting up early, the frantic rush in the morning, sorting out the mountains of papers that come home with the kids, running to catch the bus… I’m kind of just done with all of it! I could probably use a good attitude adjustment, but I’m hoping that things will get easier over time if we just continue in our routine. We’ve been packing healthy lunches every day, keeping up with homework, doing our nightly reading practice, and working through all of those big emotions that come with being at school with other kids all day. It’s exhausting, but I’m hoping eventually we’ll get used to it and things won’t feel as difficult.
One thing we’ve been doing pretty well at is having a variety of delicious choices for my girls’ lunches. These cheesy taco pockets are always a favorite, and I love that they are so simple and quick to make. I used my favorite homemade pizza dough recipe to make things quick and easy, then added some taco-seasoned ground beef and shredded cheese to give them a delicious taco flavor. Brush them with olive oil and bake them in the oven until they’re light golden brown. Easy peasy!
I like to serve them with sour cream and salsa for dipping (although I pack the condiments in small leakproof containers if I’m sending them in my kids’ lunches), with some fresh fruits and vegetables on the side. My kids love them, and I like that I can make a big batch at the beginning of the week and portion them out throughout the week for lunches. They’re simple, but totally delicious!
Cheesy Taco PocketsPrint Recipe
- 1 ball of pizza dough
- 1/2 pound lean ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3/4 cup cheddar cheese
- olive oil
- Preheat the oven to 375. In a medium skillet, cook the ground beef, breaking apart with a spatula, until cooked through. Add the garlic powder, cumin, chili powder, and salt, and mix well. Remove from heat and let cool slightly.
- Roll out the pizza dough into a large rectangle. Using a 2 inch biscuit cutter or a drinking glass, cut the dough into circles. Place a spoonful of the taco meat in the middle of each circle, then sprinkle with cheese. Fold each dough round in half to close it, and crimp the edges with your fingers to seal it.
- Place the taco pockets on a greased or parchment lined baking sheet, and brush with olive oil. Bake 15-18 minutes, until lightly browned.