Taco Pockets

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.

Taco Pockets
10 pockets
(Printable Recipe)

• 1 lb lean ground beef
• 1 package taco seasoning
• 2/3 cup water
• 1 can Pillsbury Grands biscuits
• 2 cups shredded cheddar cheese
• ½ cup salsa
• sour cream
• lettuce
• olives

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.