Description
Delicious Taco Pockets featuring a savory taco beef and cheese filling wrapped in flaky biscuit dough, baked to golden perfection. This easy-to-make meal is perfect for lunch or dinner and can be customized with your favorite toppings like salsa, sour cream, and guacamole.
Ingredients
For the Taco Filling
- 1 pound ground beef
- 1 ounce taco seasoning
- 2/3 cup water
- 1/2 cup salsa (plus extra for serving)
For the Dough and Assembly
- 16.3 ounce can buttermilk biscuits
- 1 cup shredded Monterey Jack cheese
- 1 large egg, beaten (for egg wash)
Optional Toppings
- Salsa
- Sour cream
- Guacamole
- Shredded lettuce
- Any other toppings you enjoy
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with non-stick cooking spray.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease and return the beef to the skillet.
- Add Seasoning and Salsa: Stir in the taco seasoning, water, and 1/2 cup salsa. Simmer over medium heat, stirring occasionally until the mixture thickens, about 3-5 minutes, then remove from heat.
- Prepare Biscuit Dough: Flatten each biscuit into a 6-inch round using your hands or a rolling pin on a lightly floured surface.
- Assemble Taco Pockets: Place about 1/3 cup of the taco meat mixture in the center of each biscuit round. Sprinkle a generous handful of shredded Monterey Jack cheese on top. Fold the biscuit dough over to form a half-moon shape and firmly press the edges together to seal. Crimp edges with a fork to ensure they stay closed during baking.
- Apply Egg Wash: Arrange the sealed pockets on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden, glossy finish after baking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops turn golden brown and the dough is cooked through.
- Cool and Serve: Let the taco pockets cool for a few minutes before serving. Enjoy warm with additional toppings such as salsa, sour cream, guacamole, or shredded lettuce.
Notes
- You can substitute the buttermilk biscuits with homemade biscuit dough if preferred.
- For a spicier kick, add chopped jalapeños to the beef mixture.
- Leftover taco pockets can be refrigerated and reheated in the oven for best texture.
- To make this recipe vegetarian, replace ground beef with seasoned cooked lentils or plant-based meat substitutes.
