These Taco Pockets are make a quick weeknight meal and a fun twist to taco night. Chicken Legs took one bite and said "I like these a lot better than regular tacos." Sounds like a winner to me! These are great for lunch-on-the-go or serve with some black beans and rice for a delicious dinner.
The taco meat can be made ahead of time and either stored in the refrigerator or frozen. I plan all my meals during the week, so I always brown meats on Sunday and store them until I am ready. These only took a few minutes to assemble and were on the table in a little over 30 minutes.
- 1 lb lean ground beef
- 1 package taco seasoning
- 2/3 cup water
- 1 can Pillsbury Grands biscuits
- 2 cups shredded cheddar cheese
- 1/2 cup salsa
- sour cream
Preheat oven to 350 degrees.
In a large skillet, cook lean ground beef until no longer pink. Drain fat. Add taco seasoning and water. Simmer for 10 minutes. Remove from heat.
Separate biscuits. Roll each biscuit into a 5-inch circle. Top with approximately 2 Tbsp meat, 1 Tbsp cheese and a teaspoon of salsa. Fold biscuit over filling and pinch edges to seal. Place on baking sheet. Repeat with remaining biscuits.
Bake for approximately 15-18 minutes, until golden brown. Top with your favorite taco toppings - lettuce, tomatoes, sour cream, salsa, olives.
CONNECT WITH PLAIN CHICKEN