Homemade Cheesy Taco Pockets with Fresh Milled Flour

There’s something truly special about making your own taco pockets from scratch, especially when you use fresh milled flour for the dough. The aroma of warm, homemade bread mixing with melted cheese and savory taco filling—it’s the kind of comfort food that wraps you up in a cozy kitchen hug. Perfect to prep for a busy night, these cheesy taco pockets make a great meal with their inviting texture and full flavor. Plus, fresh milled flour adds a nutty freshness that takes these pockets just a notch above the usual.

Course Main Course

Cuisine American

Keyword taco pockets

Prep Time 1 30

Cook Time 15

Rise TIme 2

Servings pockets

Calories 423kcal

Ingredients

Dough:

1 cup warm milk 236 grams
½ cup melted butter 115 grams
2 tablespoons honey
1 ½ teaspoons salt
3 cups freshly milled hard white wheat flour finely milled (390 grams)
4 teaspoons instant yeast

Filling:

1 pound ground beef
1 packet taco seasoning
5 cheese sticks cut in half mozzarella, cheddar, etc.

Garlic Butter:

2 tablespoons melted butter
½ teaspoon garlic powder
½ teaspoon Italian seasoning

Instructions

In the bowl of a stand mixer, combine the milk, butter, honey, and salt.
Add half the flour and let the dough rest for 10 minutes.
Add the remaining flour and yeast. Knead for 8-12 minutes, until you reach windowpane.
Cover and allow the dough to rise in a warm place until doubled in size, about an hour.
Brown the meat and add the taco seasoning. Allow to cool a bit.
When the dough has risen, turn out onto an oiled or lightly floured surface.
Roll into a 12 x 18 inch rectangle. Cut in half lengthwise, then cut each half into 5 pieces, so you have a total of 10 rectangles.
Fill each pocket with 1-2 tablespoons of the meat mixture. Cut the cheese sticks in half, then place half of one on each pocket.
Fold the pockets up by folding each end over the cheese stick, then pull the sides in and pinch the dough together.
Place the pockets seam side down on a baking sheet lined with parchment paper, cover, and allow to rise until puffy, about 30 minutes.
Preheat the oven to 425 degrees F.
Combine all of the ingredients for the garlic butter and brush on top of the pockets.
Bake for 15-18 minutes, until they turn golden brown.
Best served warm with sour cream and salsa!

Nutrition