Taco Pockets Biscuit Dough (Printer-Friendly)
Biscuit dough filled with taco-seasoned beef, salsa, and cheese. Fast, customizable, and perfect for family meals.
# What You’ll Need:
→ Filling
01 -
1 pound ground beef
02 -
1 packet taco seasoning (about 1 ounce)
03 -
1/2 cup water
04 -
1/2 cup salsa
→ Dough And Assembly
05 -
1 can (8 count) buttermilk biscuits
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 spray with non-stick cooking spray.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned. Drain excess grease.
03 -
Stir in taco seasoning, water, and salsa. Cook over medium heat, stirring occasionally, until mixture thickens, about 3-5 minutes. Remove from heat.
04 -
Flatten each biscuit into a 6-inch round using your hands or a rolling pin on a lightly floured surface.
05 -
Place about 1/3 cup of the taco meat mixture in the center of each biscuit round. Top each with a generous sprinkle of shredded cheese.
06 -
Fold dough over filling and press edges firmly to seal. Crimp the edges with a fork, if desired.
07 -
Arrange sealed pockets on prepared baking sheet. Brush the tops with beaten egg for a golden finish.
08 -
Bake in preheated oven for 12-15 minutes or until tops are golden brown and biscuit dough is cooked through.
09 -
Allow pockets to cool for a few minutes before serving. Serve warm with extra salsa or sour cream if desired.
# Helpful Hints:
01 -
Customize filling by adding black beans, corn, or diced bell peppers for variety and extra fiber.
02 -
To freeze, assemble and freeze unbaked pockets on a tray, then transfer to a freezer bag. Bake from frozen at 375°F for 18-22 minutes.
03 -
Reheat cooked pockets in a 350°F oven for 8-10 minutes or in the microwave for 1-2 minutes.