Meet Your New Lunch Idea: The Grab-And-Go Taco Pocket

Meet Your New Lunch Idea: The Grab-And-Go Taco Pocket

by Alison Bucalo
Originally Published: 

We’re always on the go. It’s just a mom thing. The easy taco pocket just made running to soccer practice a lot more enjoyable, for you and them. Another awesome thing, you can make a ton and throw them into the lunch box for school. Stop it. We know. So good.


Makes: 6 pockets

Prep time: 20 minutes Total: 40-45 minutes


1 box refrigerated pie crusts (total of 2 pie crusts), at room temperature

2 tablespoon olive oil, divided 1/2 pound ground beef 1 tablespoon taco seasoning 1 cup canned corn, drained and dried 1 cup canned black beans, drained 1/2 cup shredded cheddar 1 egg, beaten with 1 tablespoon water non stick cooking spray


1. Preheat oven to 350 F

2. Line baking sheets with parchment paper, spray with non stick cooking spray 3. Unroll pie crust and cut into six 3′′ x 4′′ rectangles 4. Cover with a towel to keep from drying out 5. In a skillet, sauté the the beef, adding taco seasoning 6. Remove from heat onto paper towels and let cool until warm 7. Place six pie crust rectangles on one of your prepared baking sheets 8. Top with a spoonful of the beef filling, teaspoon of corn, beans and cheese 9. Dip finger into 1 tbs olive oil. Trace edges of half of the pie crust 10. Top with the six remaining crusts and gently press around the edges 11. Use a fork to crimp and seal; and use a knife to trim any excess dough 12. Brush the tops with the beaten egg and make incisions in the top 13. Bake for 15-20 minutes, or until golden brown

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