Taco Pockets
Taco Pockets are made with canned biscuits that are stuffed with a taco filling, cheese and salsa! Only a handful of ingredients are needed and it comes together in just 30 minutes!
A Quick 30 Minute Dinner
Taco Pockets are a fantastic, kid friendly meal! Kids can easily help make it and enjoy eating it. Plus, it’s also a great meal for those picky eaters (dads included, lol). This quick dinner recipe comes together in only 30 minutes and is great for those busy nights when you have hungry bellies to fill but want to do it without too much fuss. It’s everything you love about tacos or burritos but stuffed inside rolled out biscuit dough that gets baked. So easy and so yummy!
I threw these together for my Dad and myself for a quick dinner. Turned out great, very good! Even my picky eater pops liked them!
– Alicia
Frequently Asked Questions:
Customize the filling by adding black beans, corn, or diced bell peppers to the taco meat mixture. I also think adding some refried beans to this would be delicious. I’m always trying to add some fiber these days (getting older is fun, huh?)
If you like extra heat, stir in some diced jalapeños or a pinch of cayenne pepper or red pepper flakes into the meat filling. You can also use a spicy salsa.
These pockets go great with a side salad and your favorite vegetables. Keep it easy and serve with a freezer bag of steamable vegetables. If you check out the pictures, you’ll see I served it with some store bought Spanish rice, but you could totally make some Homemade Mexican Rice or make some of my Spanish Rice without the beef.
I have found that biscuits hold up best with this kind of filling. You need something sturdy that won’t tear but can hold the filling in. I suppose pizza crust could be used or maybe even puff pastry, but you’d have to cut out circles from those to try and make these. I haven’t tested either of those options to know the baking time either. If you try them, please share your results with me in the comments.
To freeze: Freeze assembled, unbaked taco pockets on a baking sheet until solid, then transfer to a freezer-safe bag or container. Bake from frozen at 375°F (190°C) for 18-22 minutes.
Reheat in the oven at 350°F (175°C) for about 8-10 minutes, or in the microwave for 1-2 minutes until warmed through.
Store leftover taco pockets in an airtight container in the refrigerator for up to 3 days.
Yes, this is a great recipe to make a big batch of and enjoy some now and freeze the rest for a later meal.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- ground beef – you could use ground chicken or turkey as well.
- packet taco seasoning – grab whatever taco seasoning you typically use. Homemade Taco Seasoning is also a great option to use.
- water
- salsa – use whatever brand you prefer. Mild or spicy – up to you!
- buttermilk biscuits – please see my ingredient image below, I use Grands buttermilk biscuits. There are 8 biscuits in the can.
- Monterey Jack cheese– Swap Monterey Jack cheese with cheddar, pepper jack, or a Mexican blend for a slightly different flavor.
- egg – this isn’t absolutely needed but it gives the pockets a beautiful golden flavor. If you don’t feel like doing this step, it’s still just fine. The flavor will still be great!
How To Make Taco Pockets:
Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray. Heat a large skillet over medium-high heat. Add the ground beef and cook and crumble until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
Stir in the taco seasoning, water, and 1/2 cup of salsa. Cook over medium heat, stirring occasionally, until the mixture thickens, about 3-5 minutes. Remove from heat.
Flatten each biscuit into a 6-inch round, either by pressing down with your hands or rolling them with a rolling pin on a lightly floured surface.
Place about 1/3 cup of the taco meat mixture in the center of each biscuit round. Sprinkle a small handful of shredded cheese over the filling.
Fold the dough in half over the filling and firmly press the edges together to seal. Crimp the edges with a fork if desired to help seal them closed.
Place the sealed pockets on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish in the oven.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the dough is fully cooked.
Allow the taco pockets to cool for a few minutes before serving. Serve warm with salsa and sour cream.
Craving More Recipes?
Taco Pockets
Ingredients
- 1 pound ground beef
- 1 ounce taco seasoning
- ⅔ cup water
- ½ cup salsa (plus extra for serving)
- 16.3 ounce can buttermilk biscuits
- 1 cup shredded Monterey Jack cheese
- 1 large egg, beaten
Optional, for serving:
- salsa, sour cream, guacamole, shredded lettuce (or any toppings you enjoy)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray.
- Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook and crumble until browned and cooked, breaking it up with a spoon as it cooks. Drain any excess grease and place back in the skillet.
- Stir in 1 ounce taco seasoning, 2/3 cup water and 1/2 cup salsa. Cook over medium heat, stirring occasionally, until the mixture thickens, about 3-5 minutes. Remove from heat.
- Flatten each biscuit into a 6-inch round, either by pressing down with your hands or rolling them with a rolling pin on a lightly floured surface.
- Place about 1/3 cup of the taco meat mixture in the center of each biscuit round.
- Sprinkle a small handful of shredded Monterey Jack cheese over the filling. Fold the dough in half over the filling and firmly press the edges together to seal. Crimp the edges with a fork to help seal them closed.
- Place the sealed pockets on the prepared baking sheet. Brush the tops with 1 large egg, beaten for a golden finish in the oven.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the dough is fully cooked.
- Allow the taco pockets to cool for a few minutes before serving. Serve warm with your favorite toppings.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great recipe and very good!
I threw these together for my Dad and myself for a quick dinner. Turned out great, very good! Even my picky eater pops liked them!
It always makes my day to hear when a picky eater approved a recipe – ha! Thanks so very much Alicia! It means a lot that you took the time to come back and comment!
yummy will try
Thank you for the great idea – I often make a big batch of taco meat for hubby and me, then freeze whatever’s left over from a few soft burrito nights for pasta or something (or more burritos). My DUH moment is that I always have crescent rolls or Grands in the fridge and hardly ever use them. Sometimes they’re a bit dry by the time I use them…they’re the perfect medium for that taco meat! Double Duh!! Thank you so much for all your inspirations!
Yummy