EASY Taco Pockets - Vegan

 My mom has been making these pockets for years! She saw the recipe on TV but they called it Davey Crockett Pockets. We absolutely love them.  I would tell friends about this recipe and they loved it too but could never remember the name! So now I'll just refer to them as Taco Pockets. 

We used to make them with either ground beef or ground turkey. Now that I am trying to limit my meat intake I decided to try and make this vegan by using Beyond Meat's Beyond Beef Plant-Based ground. I also used vegan sour cream and vegan cheddar cheese for my toppings. I think it came out amazing and I am super happy to be able to eat these again without having stomach issues! 

These are definitely customizable and you don't have to make them vegan. Use any ground meat that you like and whatever toppings you prefer. You can season the meat however you like as well. I used a homemade taco seasoning, but you can use a seasoning package instead! 

Taco Pockets

Makes: 4 large pockets or 8 small pockets| Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time:  40 minutes

INGREDIENTS

For the Pockets

1 tablespoon olive oil

½ White Onion, diced

2 – 3 Garlic cloves, minced or crushed

1 lb. Ground meat, I used beyond meat

1 tablespoon taco seasoning (homemade or from a pkg)

2 cans crescent rolls

1 can whole green chilis

Optional Toppings

Sour cream

Cheddar Cheese

Black olives, sliced

Green onions

Tomatoes

DIRECTIONS

1.       Dice the onion and crush the garlic. Add to a pan, heated on medium heat with 1 tablespoon of olive oil.

2.       Cook for about 5 minutes or until soft.

3.       Add the ground meat of your choice. Cook until nicely brown, about 10 minutes

4.       Add the taco seasoning and mix thoroughly. Set aside

5.       Preheat oven to 375*F. Place a sheet pan in the oven to preheat as well.**

6.       Line another baking sheet with parchment paper.

7.       Open the crescent roll. Carefully separate the rolls leaving 2 triangles together to create a rectangle. Lay that on the parchment paper

8.       Place a piece of chili pepper on the dough and top with a spoonful of the meat and onion.

9.       Gently fold over the dough and pinch the sides together to create the pocket.

10.   If you want a large pocket place a larger chili pepper on the rectangle dough and 2 spoonsful of meat and onion. Gently lay another rectangle piece on top and pinch the edges together.

11.   Carefully slide the parchment paper and pockets onto the preheated sheet pan and bake for 10-12 minutes or until golden brown.

12.   Let rest for about 5 minutes then plate it and top with your favorite toppings.

** Note: You don't have to preheat another baking sheet but I have noticed that if I don't the bottom crescent dough can sometimes stay raw.  By preheating a pan it helps to cook the bottom part faster. 

I used the recipe for homemade taco seasoning from Barefeet in the Kitchen. 

Printable Recipes 

Taco Pockets - 5x7

Taco Pockets -PDF