Taco Pockets With Cheese (Printer-Friendly)
Biscuit pockets filled with savory taco beef, cheese, and salsa make for a quick, tasty family meal.
# What You'll Need:
→ Main Components
01 -
1 pound ground beef
02 -
1 packet (about 1 ounce) taco seasoning
03 -
1/2 cup water
04 -
1/2 cup salsa
05 -
1 can (16.3 ounces, 8 count) buttermilk biscuits
06 -
1 cup shredded Monterey Jack cheese
→ Finishing
07 -
1 large egg, beaten
# Steps to Follow:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper or spray lightly with non-stick cooking spray.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking into small pieces, until well-browned. Drain any excess fat.
03 -
Stir in taco seasoning, water, and salsa. Cook over medium heat, stirring, until the liquid thickens and is mostly absorbed, about 3 to 5 minutes. Remove from heat.
04 -
Flatten each biscuit into a 6-inch circle using your hands or a rolling pin on a lightly floured surface.
05 -
Place about 1/3 cup of taco meat mixture in the center of each biscuit circle. Sprinkle with shredded Monterey Jack cheese.
06 -
Fold biscuit dough over filling to form a half-moon. Press edges together firmly to seal, crimping with a fork if desired.
07 -
Arrange sealed pockets on prepared baking sheet. Brush tops with beaten egg. Bake in preheated oven for 12 to 15 minutes, or until golden brown and dough is fully cooked.
08 -
Allow to cool for several minutes before serving. Serve warm with additional salsa or sour cream as desired.
# Extra Suggestions:
01 -
For added flavor and variety, black beans, corn, or diced bell peppers may be included with the filling. Adjust spice level by using hot salsa or adding diced jalapeños.
02 -
To freeze, arrange assembled but unbaked taco pockets on a tray and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 18-22 minutes.