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.

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    1. If you want to freeze them, bake them first. The dough won't rise as well if they are frozen before being baked.

  1. Made these for lunch—-so good! Hubby said he was putting at the top of his favorite list! I used Grands Jr. Not sure what the difference is.

    1. The Grands Jr biscuits are just smaller than the regular Grands. Either one work great. SO glad you enjoyed them.

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