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Taco Pockets



  • 1 package of taco seasoning, divided

  • ½ pound of ground beef

  • 2 packages of refrigerated 11 ounce thin crust pizza dough

  • 1 tub of Salsa Challenge Cream Cheese

  • 1 cup of fresh corn

  • 1 cup of black beans

  • 1 cup of shredded Mexican cheese blend

  • 4 tablespoons of Challenge Butter, melted




  1. Preheat oven to 400 degrees.

  2. Prepare taco meat as directed on package, reserving 1 tablespoon of seasoning. Let meat cool.

  3. Place pizza dough on a work surface. Cut dough into 4 sections to create four rectangles. Soften cream cheese in microwave for 30 seconds for easy spreading. Spread cream cheese on ½ of each rectangle, avoiding the edges. Cover cream cheese with seasoned meat, corn, black beans and a sprinkle of shredded cheese. Fold the dough over filling and seal the edges. Place on a greased cooking sheet. Repeat with the second pizza dough.

  4. Combine the melted butter with the reserved taco seasoning. Brush seasoned butter over crust to add flavor.

  5. Bake Taco Pockets in the preheated oven for 8 minutes, or until the crust is golden brown. Serve immediately, or place into a freezer safe zipper top bag and freeze. Taco Pockets can be warmed in the microwave for a great lunch, snack or afterschool treat.


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