Air Fryer Taco Pockets

Air Fryer Taco Pockets

Tender, fluffy crescent roll dough is used to make Air Fryer Taco Pockets, which are then filled with seasoned ground beef, corn, salsa, onion, lettuce, tomato, and cheese.


  1. One pound of ground beef
  2. one cup of chopped onions
  3. one tsp powdered garlic
  4. One tsp of chili powder
  5. One tsp of paprika
  6. Half a teaspoon of cumin
  7. One cup frozen or fresh corn
  8. One cup of drained black beans
  9. one cup salsa
  10. Refrigerated crescent sheet, 2-8 ounce tube
  11. Half a cup of cheese
  12. Nonstick cooking spray


  1. Over medium heat, cook the meat in a pan. When the meat is fully cooked, add the onions and continue cooking.
  2. Stir in the cumin, garlic salt, and chili powder. Next, add the corn, beans, and salsa; stir until well blended. Allow this to get lukewarm.
  3. The crescent sheet should be unrolled; if using crescent rolls, make sure all seams are tightly sealed.
  4. Make four cuts on every sheet.
  5. Evenly distribute a few teaspoons in the middle of each piece. Top each slice with a small amount of cheese.
  6. Twist the edges and corners together after pulling them up.

Get the air fryer ready.

  • Apply nonstick frying spray on the basket. After inserting the pockets into the air fryer basket, close the air fryer. Give each pocket a little frying spray on top. This aids in their browning.
  • Preheat the air fryer to 300 degrees, then bake for 12 to 15 minutes.
  • The heated taco pockets can be taken out of the air fryer with a spatula.
  • Garnish with chopped cilantro, jalapeño slices, sour cream, salsa, and lettuce.


  • Ground beef can be substituted with ground turkey or ground chicken. Instead of using the spices, you can use one package of store-bought or homemade taco seasoning.
  • When using crescent rolls, be sure to firmly pinch the seams.
  • To Bake: Bake for 12 to 15 minutes, or until golden brown, in an oven warmed to 350 degrees.
  • To freeze: fry them according to the recipe, allow them to cool fully, then wrap each pocket in plastic wrap before putting them in freezer-safe ziplock bag. After thawing in the fridge for the night, reheat.

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