Taco Pockets with Cheese (Printer-Friendly Version)

Biscuit pockets filled with taco beef, melted cheese, and salsa, baked golden for a fast, fun meal.

# Ingredients Needed:

→ Main Components

01 - 1 pound ground beef
02 - 1 packet taco seasoning (1 ounce, about 2 tablespoons)
03 - 2/3 cup water
04 - 1/2 cup salsa, plus more for serving
05 - 1 can buttermilk biscuits (8 biscuits, such as Pillsbury Grands)
06 - 1 cup shredded Monterey Jack cheese
07 - 1 large egg, beaten

# Step-by-Step Directions:

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.

# Helpful Hints:

01 - Feel free to add black beans, corn, or diced bell peppers to the meat filling for extra fiber and flavor.
02 - For added spice, incorporate diced jalapeños or a pinch of cayenne pepper into the filling.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 - Freeze unbaked taco pockets on a baking sheet, then transfer to an airtight container. Bake from frozen as needed.