Taco Biscuit Pockets (Printer-Friendly)
Flaky biscuit dough filled with seasoned beef, cheese, and salsa for a fast, satisfying dinner.
# What You’ll Need:
→ Meat
01 -
1 lb ground beef
→ Seasoning
02 -
1 oz taco seasoning
03 -
2/3 cup water
→ Sauces and Condiments
04 -
1/2 cup salsa
→ Dough
05 -
1 can (16.3 oz) refrigerated buttermilk biscuits
→ Dairy
06 -
1 cup shredded Monterey Jack cheese
07 -
1 large egg, beaten
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat with non-stick spray.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon until browned and cooked through. Drain excess grease.
03 -
Stir in taco seasoning, water, and 1/2 cup salsa. Cook over medium heat, stirring occasionally, until mixture thickens, about 3 to 5 minutes. Remove from heat.
04 -
On a lightly floured surface, flatten each biscuit into a 6-inch diameter round using your hands or rolling pin.
05 -
Place approximately 1/3 cup of taco meat filling in the center of each biscuit round. Sprinkle with a small handful of shredded cheese. Fold dough over to enclose filling and press edges firmly to seal. Crimp edges with a fork to secure.
06 -
Place sealed pockets on prepared baking sheet. Brush the tops evenly with beaten egg for a golden finish.
07 -
Bake in preheated oven for 12 to 15 minutes, until tops are golden brown and dough is cooked through.
08 -
Allow pockets to cool for several minutes before serving. Serve warm with additional salsa and preferred toppings such as sour cream or guacamole.
# Helpful Hints:
01 -
For added heat, incorporate diced jalapeños or a pinch of cayenne pepper into the meat mixture.
02 -
To freeze, assemble and freeze unbaked pockets on a tray until firm; then transfer to freezer bags. Bake from frozen at 375°F (190°C) for 18-22 minutes.