Taco Beef Cheese Pockets (Printer-Friendly)
Hearty beef and cheese stuffed biscuit pockets baked to golden perfection, a quick and tasty meal option.
# What You'll Need:
→ Meat and Seasoning
01 -
1 pound ground beef
02 -
1 ounce taco seasoning packet
03 -
2/3 cup water
04 -
1/2 cup salsa, plus additional for serving
→ Dough and Cheese
05 -
16.3 ounce can buttermilk biscuits (approximately 8 biscuits)
06 -
1 cup shredded Monterey Jack cheese
→ Finishing Touch
07 -
1 large egg, beaten
→ Optional Toppings
08 -
Sour cream
09 -
Guacamole
10 -
Shredded lettuce
# Steps to Follow:
01 -
Preheat the oven to 375°F and line a baking sheet with parchment paper or spray with non-stick cooking spray.
02 -
Heat a large skillet over medium-high heat, add ground beef and cook, crumbling with a spoon until browned. Drain excess grease.
03 -
Stir in taco seasoning, water, and salsa. Cook over medium heat, stirring occasionally, until thickened, about 3 to 5 minutes. Remove from heat.
04 -
Flatten each biscuit into a 6-inch round using hands or a rolling pin on a lightly floured surface.
05 -
Place 1/3 cup of the beef mixture in the center of each dough round and sprinkle with shredded cheese. Fold dough over the filling, pressing edges firmly to seal and crimp with a fork.
06 -
Place pockets on baking sheet, brush tops with beaten egg, and bake for 12 to 15 minutes until golden brown and cooked through.
07 -
Allow pockets to cool a few minutes before serving warm with desired toppings such as salsa, sour cream, or guacamole.
# Extra Suggestions:
01 -
To freeze, freeze assembled, unbaked pockets on a sheet until solid, then store in a freezer bag. Bake from frozen at 375°F for 18–22 minutes.
02 -
Reheat in oven at 350°F for 8–10 minutes or microwave for 1–2 minutes until warmed through.
03 -
Store leftovers in an airtight container in the refrigerator up to three days.