We know how hectic life can get, especially for parents. The Quick Taco Pocket is here to save the day—making those trips to soccer practice not only easier but tastier for everyone involved. Plus, you can whip up a batch and toss them in the lunch boxes for school. Seriously, they’re that good.
Yields:
6 pockets
Prep Time: 20 minutes
Total Time: 40-45 minutes
Ingredients:
- 1 box of refrigerated pie crusts (2 crusts), at room temperature
- 2 tablespoons olive oil, divided
- 1/2 pound ground turkey
- 1 tablespoon taco seasoning
- 1 cup canned corn, drained
- 1 cup canned black beans, drained
- 1/2 cup shredded cheese
- 1 egg, beaten with 1 tablespoon water
- Non-stick cooking spray
Instructions:
- Preheat your oven to 350°F.
- Prepare baking sheets by lining them with parchment paper and spraying with non-stick cooking spray.
- Unroll the pie crusts and cut them into six rectangles measuring 3″ x 4″.
- Keep the crusts covered with a towel to prevent drying out.
- In a skillet, cook the turkey while adding the taco seasoning.
- Once cooked, remove the meat and let it cool on paper towels until warm.
- Place six pie crust rectangles on one of the prepared sheets.
- Spoon a bit of the turkey mixture over each, followed by a teaspoon of corn, beans, and cheese.
- Dip your finger in 1 tbsp olive oil and trace the edges of half of the pie crusts.
- Top with the remaining crusts and gently press the edges together.
- Use a fork to crimp and seal the edges, trimming any excess dough with a knife.
- Brush the tops with the beaten egg and cut a few slits in the tops to allow steam to escape.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
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In summary, the Quick Taco Pocket is a delicious, easy-to-make lunch option that’s perfect for busy families. With minimal ingredients and a straightforward preparation process, you can create a meal that everyone will enjoy, whether at soccer practice or in the school lunch box.