01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat it with non-stick cooking spray.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook until browned, crumbling as it cooks. Drain excess grease.
03 -
Stir in taco seasoning, water, and 1/2 cup salsa. Cook over medium heat, stirring occasionally, until mixture thickens, around 3–5 minutes. Remove from heat.
04 -
On a lightly floured surface, flatten each biscuit into a 6-inch round using your hands or a rolling pin.
05 -
Place about 1/3 cup of taco meat mixture into the center of each dough round. Sprinkle each with shredded cheese.
06 -
Fold dough over filling to form a half-moon shape. Press edges together firmly and crimp with a fork to seal.
07 -
Set sealed pockets onto prepared baking sheet. Brush tops with beaten egg for a golden finish.
08 -
Bake in preheated oven for 12–15 minutes, or until tops are golden brown and dough is cooked through.
09 -
Allow pockets to cool slightly before serving. Serve warm with additional salsa and sour cream if desired.