Air Fryer Taco Pockets
Crispy and delicious taco pockets filled with a flavorful beef mix. Perfect for a quick dinner!
Equipment
- 1 Air fryer
- 1 Skillet for browning beef
- 1 Spoon for draining grease
Ingredients
Main ingredients
- 1 pound Ground beef your protein base gotta be tasty and fresh
- 1 cup Onion diced - adds a little sweet crunch once cooked
- 1 teaspoon Garlic powder brings that warm cozy flavor
- 1 teaspoon Chili powder gives a little spicy kick you’ll love
- 1 teaspoon Paprika smoky, mild, kinda addicting
- ½ teaspoon Cumin for that earthy note that rounds it out
- 1 cup Corn fresh or frozen - little bursts of sweetness inside
- 1 cup Black beans drained - creamy texture and protein boost
- 1 cup Salsa wet and tangy, binding flavors together
- 1 tube Refrigerated crescent sheet 8 ounces - your dough that crisps to golden perfection
- 1½ cups Cheese melt it all gooey inside those pockets
- Non stick cooking spray helps dough crisp but not stick
Instructions
Instructions
- Preheat your air fryer to 375°F (190°C). This gets things hot and ready to crisp those taco pockets just right.
- Next, fire up a skillet on medium heat. Toss in your ground beef and diced onion. Cook ‘em till beef looks browned and onion is translucent - about 5 to 7 minutes. Then grab a spoon and drain any grease that’s hanging around.
- Time to stir in your garlic powder, chili powder, paprika, cumin, corn, black beans, and salsa. Let this mix mingle and heat through for another 2 to 3 minutes. You’ll catch smells getting amazing real quick.
- Lay out that refrigerated crescent sheet on a clean surface. Roll it if you want and slice it into squares. Each square’s gonna be a little pocket of yum.
- Place a spoonful of the beef filling in the center of a square. Sprinkle a generous handful of cheese over it. Fold the dough over and press edges tight so nothing leaks out. You gotta seal it good.
- Carefully put your taco pockets in the air fryer basket in a single layer. Don’t overcrowd ‘em. They need air to get crispy on all sides.
- Cook the pockets for 10 to 12 minutes or till they’re golden brown and smelling like dinner done right. You’ll see that crisp forming good and even.
- Pull ‘em out and let ‘em cool just a bit. You don’t wanna burn your mouth but you do wanna bite in quick.
Notes
Store leftover taco pockets in an airtight container in the fridge. They’ll keep good for about 3 to 4 days, ready for a quick reheat. You can freeze them too. Just wrap each pocket in foil or parchment then toss in a freezer bag. When hungry, thaw overnight in the fridge and reheat in the air fryer for best crisp.