Homemade Hot Pockets: TACO Pockets! Hilah Cooking

By Hilah Cooking · 90 min

Ingredients

Instructions

1. Combine the yeast, warm water (100-110°F) and sugar in a bowl and let proof for 5 minutes; if it does not turn foamy, the yeast is dead and you must start over with new yeast.
2. Stir in 2 cups of the flour, the salt and the oil, then add more flour to make a stiff dough.
3. Knead for 5-7 minutes until smooth, then coat with a little oil and let rise while you make the filling (or refrigerate in a covered container up to 24 hours).
4. Heat the oil over medium-high heat, add the onion, garlic and spices and cook until fragrant and roasted, then add the beef and break it up.
5. Add the salsa and keep breaking up the meat, cooking about 5 minutes, stirring, until cooked through and fairly fine.
6. Stir in the refried beans and set the filling aside.
7. Heat the oven to 400°F.
8. Cut the dough into 8 pieces and flatten each into a circle or other shape about 6 inches across. Add 3 or 4 tablespoons of filling and a slice of cheese to each.
9. Fold over, crimp the edges to seal, brush with egg wash and cut 2 slits in the top.
10. Bake for 20-25 minutes, then cool for 5 minutes before eating.

Summarized from Hilah Cooking's video. Watch it for the details.

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GarlicOnionCheeseGround beefSalsaRefried bean