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.
Notes
*All Nutritional Data are Estimates Based on the Products I Used.*Yield: 12 pockets, Servings:6, Serving Size: 2 pockets, Net Carbs per Serving: 0g, Amounts per Serving~