Taco Biscuit Pockets

These Taco Pockets are a quick and delicious way to enjoy all the flavors of a taco wrapped inside a flaky biscuit crust. Perfect for busy weeknights, they bring together seasoned ground beef, melted cheese, and salsa inside buttery buttermilk biscuit dough that bakes up golden and crisp. This recipe is not only simple but fun to make, especially if you have kids who like to join in the kitchen.

I first whipped these up on a night when I wanted something quick but flavorful. It was such a hit with my family that now they often ask for Taco Pockets instead of regular tacos.

Ingredients

• Ground beef: provides hearty protein and can be swapped with ground chicken or turkey for a lighter option
• Taco seasoning: brings all the classic taco spices in one packet or opt for homemade seasoning if you prefer fresh flavors
• Water: helps to simmer the seasoning and blend the flavors with the meat
• Salsa: adds moisture and a bit of tang choose mild or spicy depending on preference
• Buttermilk biscuits: the star crust that holds it all together I used Grands buttermilk biscuits because they have the perfect size and texture
• Monterey Jack cheese: melts beautifully and adds creamy richness you can substitute with cheddar pepper jack or a Mexican cheese blend to mix it up
• Egg: optional but gives the pockets a beautiful golden finish when brushed on top before baking

Instructions

Sauté the Ground Beef:

Heat a large skillet over medium high heat. Add the ground beef and break it apart with a spoon. Cook until fully browned and no longer pink, about 6 to 8 minutes. Drain any excess grease so the pockets don’t get too oily and return the meat to the pan.

Simmer the Taco Filling:

Stir in the taco seasoning packet, water, and half a cup of salsa. Reduce the heat to medium and cook, stirring occasionally, until the mixture thickens to a saucy consistency, about 3 to 5 minutes. Remove from heat and let it cool slightly.

Prepare the Biscuit Dough:

Flatten each biscuit into a six inch round by pressing down with your hands or rolling gently on a lightly floured surface. This gives enough surface area to hold the filling and makes it easier to seal the edges.

Fill and Seal the Pockets:

Place roughly one third cup of the taco meat mixture in the center of each flattened biscuit. Sprinkle a small handful of shredded Monterey Jack cheese on top. Fold the dough over the filling to create a half moon shape. Press the edges firmly to seal, then crimp with a fork if you like. This prevents the filling from leaking during baking.

Add the Egg Wash:

Place the sealed pockets on a baking sheet lined with parchment paper or lightly sprayed with cooking spray. Brush the tops with the beaten egg for a golden, appetizing finish.

Bake and Cool:

Bake the taco pockets in a preheated 375°F oven for 12 to 15 minutes until the tops turn a golden brown and the biscuit dough is cooked through. Allow them to cool for a few minutes before serving to avoid burning your mouth on hot filling.

My favorite part of this recipe is the biscuit dough crust. It creates a comforting, soft exterior while still holding up firm enough to contain the juicy filling. I remember making these with my dad one evening and the way the cheese melted perfectly inside made both of us happy and full.

Storage Tips

Store leftover taco pockets in an airtight container in the refrigerator for up to three days. For best texture, reheat in the oven rather than the microwave to keep the biscuit crust crisp.

Ingredient Substitutions

Swap ground beef for ground chicken or turkey if you prefer a lighter option. If you don’t have buttermilk biscuits, refrigerated crescent roll dough or puff pastry might work but keep in mind they will change the texture and baking time. Cheese can be varied according to taste or what you have on hand.

Serving Suggestions

Serve these pockets warm with sides like salsa, sour cream, guacamole, or a simple salad. They also pair wonderfully with Spanish rice or steamed vegetables for a complete meal.

These taco pockets make weeknight dinners effortless and crowd pleasing. Serve them warm with your favorite toppings.

Common Recipe Questions

→ Can I add other ingredients to the filling?

Absolutely! Black beans, corn, diced bell peppers, or refried beans make great additions to boost flavor and texture.

→ How can I increase the heat level?

Add diced jalapeños, a pinch of cayenne pepper, or red pepper flakes to the meat mixture. Using a spicy salsa also adds a nice kick.

→ What sides pair well with these pockets?

Serve with a fresh side salad, steamed vegetables, or Spanish rice to complement the rich filling.

→ Can I use a different dough instead of biscuits?

Biscuit dough holds the filling best, but pizza crust or puff pastry could work if rolled and cut into rounds. Baking times may vary.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes or microwave for 1-2 minutes until warm.

→ Is it possible to freeze the uncooked pockets?

Yes! Freeze assembled, unbaked pockets on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen at 375°F for 18-22 minutes.