Prep time: 15 mins | Bake time: 20 mins | Servings: 8 pockets
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 3 Points
Protein: 18g
Net Carbs: 0g
Fat: 11g
Calories: 170 kcal
Description
These Cheesy Beef Taco Pockets are delicious, quick, easy, and practically zero carbs! Using a low-carb/carnivore cheese dough wrap stuffed with seasoned taco beef and melty cheddar, they deliver all the savory comfort of traditional taco pockets while keeping your low-carb and fitness goals completely on track.
Anti-Inflammatory Highlights
Lean Ground Beef: Excellent source of bioavailable protein, iron, and zinc to support muscle retention and tissue repair.
Taco Seasoning Spices (Cumin, Chili Powder, Garlic): Packed with natural bioflavonoids and antioxidant properties that help soothe systemic inflammation.
Real Cheese Dough Base: Provides healthy fats and calcium while eliminating refined flour and carbohydrate spikes.
Ingredients
For the Filling:
1 lb lean ground beef (or ground turkey)
1 tbsp low-sodium taco seasoning (or blend of cumin, chili powder, and garlic powder)
½ cup shredded cheddar or Mexican blend cheese
2 tbsp diced green chilies or chopped green onions (optional)
Salt and black pepper, to taste
For the Zero-Carb / Low-Carb Wrap Base:
1 ½ cups shredded mozzarella cheese
2 tbsp cream cheese
1 large egg
½ cup almond flour or pork rind dust (for zero-carb keto/carnivore option)
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Cook Beef Filling: Heat a skillet over medium heat. Add the ground beef and cook until fully browned. Drain any excess fat. Stir in the taco seasoning and 2 tbsp water, simmering for 2–3 minutes. Remove from heat and stir in the diced green chilies or green onions if using.
3. Make Dough: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals until fully melted. Stir in the egg and almond flour (or pork rind dust) until a smooth dough forms.
4. Form Pockets: Divide the dough into 8 equal balls. Roll each ball out between two sheets of parchment paper into flat rectangles or ovals.
5. Stuff & Fold: Spoon a portion of the taco beef and shredded cheddar onto one half of each rectangle. Fold the dough over the filling to enclose it, pressing and pinching the edges tightly to seal into pockets.
6. Bake: Place the taco pockets on the prepared baking sheet. Bake for 15–20 minutes until the crust is puffed, crispy, and deep golden brown. Let cool for 5 minutes before serving!