Taco Pockets

Taco beef and cheese mixture inside of rolled out biscuit dough to make a burrito type meal.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 416kcal

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.

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.