Keto Pepper Jack Taco Pockets are quick and simple to make, with zero carbs and only three ingredients.
You can literally have these tasty, carb-free taco snacks ready to eat in under fifteen minutes.
Pepper Jack taco pockets are yummy, served as is or served with salsa, guacamole, and sour cream for dipping.
This was inspired by my Keto Potstickers Recipe on this site. These taco pockets pair well with my favorite Salsa Recipe or Salsa Verde Recipe.
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Ingredients
- 12 slices Pepper Jack Cheese Slices
- ½ lb Ground Beef
- 1½ tablespoon Taco Seasoning
- ½ cup Water
See recipe card for more details.
Instructions
Brown ground beef, drain grease, add taco seasoning and water, and cover to simmer for 5 minutes.
Preheat the oven to 375℉ (190 ℃) and line 2 large baking sheets with parchment paper. Arrange cheese slices (6 slices on each sheet) with enough space in between each slice so they won't melt into each other. Bake for 5 to 6 minutes or until just the edges of the cheese slices start to brown lightly.
Remove from oven and let cheese slices cool for a couple of minutes to firm but not completely harden cheese. Add two teaspoons of taco meat to the center of each cheese slice.
Fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The taco pockets won't seal at the edges, but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
Once all are folded over, return to the oven and bake for 2 to 3 minutes more or until the edges of the taco pockets have melted together to seal the pocket edges. Remove from the oven and let cool for a couple of minutes or just until the cheese shell is firm enough to pick up the taco pocket from the baking sheet and keep its shape without bending.
Blot any extra grease on pockets with a paper towel if desired. Serve with salsa or guacamole dip, and enjoy.
Hint: Be sure to let taco pockets cool for a couple of minutes or just until the cheese shell is firm enough to pick up the taco pocket from the baking sheet and keep its shape without bending.
Substitutions
Pepper Jack Cheese- You can replace the Pepper Jack cheese with Monterey Jack cheese for a milder version of taco pockets.
📖 Printable Recipe Card
Keto Pepper Jack Taco Pockets
Ingredients
- 12 slices Pepper Jack Cheese Slices
- ½ lb Ground Beef
- 1½ tablespoon Taco Seasoning
- ½ cup Water
Instructions
- Preheat the oven to 375℉ (190 ℃) and line 2 large baking sheets with parchment paper or silicone liners (not wax paper). Arrange pepper jack cheese slices on parchment paper (6 slices on each sheet) with enough space in between each slice so they won't melt into each other. Set aside.
- Heat a frying pan on the stovetop to medium-high heat and brown the ground beef. Drain extra grease from the beef, return the beef to the pan, and add the water and taco seasoning. Stir until combined.
- Lower heat to low, cover the pan, and simmer for 5 minutes.
- Place the baking sheets with cheese in the oven and bake for 5 to 6 minutes or until just the edges of the cheese slices start to brown lightly.
- Remove from oven and let cheese slices cool for a couple of minutes to firm but not completely harden cheese.
- Add two teaspoons of taco meat to the center of each cheese slice and fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The taco pockets won't seal at the edges, but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
- Once all are folded over, return to the 375℉ oven and bake for 2 to 3 minutes more or until the edges of the taco pockets have melted together to seal the pocket edges.
- Remove from the oven and let cool for a couple of minutes or just until the cheese shell is firm enough to pick up the taco pocket from the baking sheet and keep its shape without bending. Blot any extra grease on pockets with a paper towel if desired.
- Serve with salsa or guacamole dip and enjoy.
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Notes
Nutrition
Storage
Store the Baked taco pockets in a sealed container in the fridge for up to 4 days. Reheat in the oven for a couple of minutes, let cool until cheese is firm, and serve.
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Julia says
Tried this tonight! We really enjoyed it! 😋
Stacey says
Thank you, Julia, for trying the recipe & for your kind words.
nancy says
perfect to snack on now that i'm on a round of keto! the flavours of these Pepper Jack Taco Pockets is perfect!!
Megan says
These are such an impressive, easy and delicious Keto appetizer. Thanks for the wonderful process photos!
Shelby says
These both mind-boggled me and impressed me! Crazy easy to make and a fun way to use up ground beef. Made them as an app for Friday night movie night and loved them!
Donny says
I'm not even keto but these looked too good to pass up. They were so good!
Janessa says
Oh my gosh, these keto taco pockets are genius!! I love the idea of using cheese as the shell- I'll definitely be making these soon! Do you think it would work with cheddar instead?
Stacey says
Yes, Janessa, cheddar or jack cheese works also
jennifer says
Oh my gosh, FABULOUS idea! Plus anyway to eat more pepper jack is fine by me!!!