These cheesy taco pockets are the most delicious main course or appetizer, that canned biscuit dough can make! These taco pockets are packed with flakey, golden brown biscuit dough filled with a cheesy savory taco filling. Adults and kids alike are going to go crazy for these delicious bites - all ready in 35 minutes!
These biscuit taco pockets are full of flavor all on their own, but pair perfectly with homemade pickled red onions, salsa ranch dressing, or even avocado goddess dip! Serve alongside fresh tomato salsa, or corn chile salsa for a delicious spread!
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👩🏽🍳Why This Recipe Works
The filling options are endless: This taco filling is versatile. It can be made vegetarian with beans, or you can use different meats. Whatever you or your family prefers, this recipe will work.
A great use of store-bought shortcuts: Canned biscuit dough makes perfectly portioned pockets, with none of the work of making the dough. This makes for an easy snack, perfect for kids. For another delicious shortcut appetizer, my buffalo chicken pretzel bites are a great addition to your starting lineup!
Great for entertaining: These taco pockets are perfect for game days, casual gatherings, or just to snack on with friends and family. You will definitely not get any complaints with these, just like with my jalapeno cream cheese pinwheels!
🥘Ingredients
- Ground beef: I recommend using leaner ground beef, to avoid excess fat going into the filling. If you can find it, I recommend using 90/10 beef. This means it is 90% meat, and 10% fat. If you do use ground beef that has a higher fat content, be sure to drain the excess fat.
- Jarred salsa: I opted for store bought hot salsa in the filling, as it adds a subtle layer of heat to the ground beef filling. If you are making this specifically for kids or prefer things on the milder side, use a mild salsa.
- Sharp cheddar cheese: Sharp cheddar cheese has a better tang to it, which stands out in a filling with so many strong flavors. If you use a milder cheese, the flavor might get masked. I always recommend using freshly shredded cheese to get the best melty, ooey, gooey filling.
- Canned biscuit dough: You can find these in the refrigerated section of your grocery store, with the crescent rolls and chocolate chip cookie dough. This recipe was made with the regular-sized biscuits, not the large ones.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Ground beef: Ground chicken or turkey are good alternatives if you do not wish to use red meat.
- Sharp cheddar cheese: Feel free to substitute with any melting cheese you have on hand. Pepperjack or Monterey jack cheese are great options.
- Canned biscuit dough: If you can't find canned biscuit dough, you can use pizza dough that is portioned into balls, or frozen bread rolls that are defrosted and flattened.
🔪Variations
- Cheeseburger pockets: Using the same method, swap out the Tex-Mex seasonings for pickles, ketchup and mustard for a cheeseburger-inspired pocket.
- Buffalo chicken: Swap ground beef for shredded rotisserie chicken and buffalo sauce, for a delicious, tangy twist.
- Pollo asado: Stuff canned biscuits with homemade pollo asado or chipotle lime chicken for a different protein version.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the onions and garlic - Finely dice the onion, and mince the garlic using a knife or a garlic press.
Shred the cheese - Shred the cheese using the large-hole side of a box grater.
Heat a large skillet over medium-high heat. Add a tablespoon of oil to the skillet, and saute the diced onion and garlic until translucent. Add the ground beef to the onion and garlic mixture. [photo 1]
Break the beef apart with the back of your spoon, until it resembles small crumbles.
Once the beef is mostly browned, add the ground spices and salsa to the skillet. Stir and combine well, allowing the mixture to cook through for 1-2 minutes. [photo 2]
Remove the skillet from the heat, and add the shredded cheddar cheese to the taco filling. Set the filling aside for 10 minutes, allowing it to cool down slightly. [photo 3]
Using your fingers, press down on the biscuit to make it thinner - approximately ¼ inch thick.
Spoon a heaping tablespoon of the filling onto one side of the dough, and fold the dough over to make a half moon shape. Place the folded pockets on a parchment-lined baking sheet. Press down on the edges down with a fork. [photos 4 & 5]
Whisk one egg, and lightly brush on top of the folded pockets. [photo 6]
Air fry the pockets for 8-10 minutes at 375°F, or until golden brown.
💭 Expert Tips
Avoid overfilling the pockets: Overstuffing the biscuit dough will cause the dough to stretch too thin, and likely tear. You want the biscuit dough to stay slightly thick, so you get a nice outer shell.
Seal the edges firmly: Do not skip pressing down on the edges of the folded biscuits. If you do not seal the edges properly, the filling will start to seep out as the biscuits rise and bake.
Watch the taco pockets closely: Air fryer temperatures and heat circulation vary depending on the brand of air fryer you are using. I recommend keeping a close eye on these taco pockets, to avoid burning them.
🍽 Make Ahead & Storage
The taco pockets can be assembled until they are sealed close. Arrange on a parchment lined baking sheet, and freeze or 2-3 hours. Transfer frozen pockets to a freezer-safe bag and store in the freezer for up to 3 months.
Frozen taco pockets can be cooked right out of the freezer. Give them a quick egg wash brush, and place in the air fryer. The cooking time may be slightly longer.
Leftover taco pockets can be stored in an airtight container in the fridge, for 3-4 days.
⭐ Recipe FAQs
Yes, you can use homemade biscuit dough if you'd like. Homemade dough does give you more control over the ingredients and flavors, but it will require slightly more effort and time.
You can definitely use crescent roll dough to make stuffed pockets. Be mindful that it will result in a different texture and flavor compared to biscuit dough. You can also use frozen empanada dough, for a similar flakey texture.
To prevent soggy taco pockets, avoid overfilling them with the beef and salsa mixture. You also want to ensure that the edges are well-sealed to prevent any filling from leaking out during baking.
Easy, Cheesy, Taco Pockets [With Canned Biscuit Dough!]
Ingredients
- 1 lb Lean ground beef
- 1 Yellow onion finely diced
- 3 cloves Garlic minced
- 1 cup Hot salsa
- 2 teaspoon Garlic powder
- 1 teaspoon Ancho chilli powder
- ½ teaspoon Chipotle chilli powder
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- ½ cup Sharp cheddar cheese grated
- 1 can Canned biscuit dough 10 biscuits per can
- Sea salt to taste
- 1 Large egg whisked
Equipment
Instructions
- Heat a large skillet over medium-high heat. Add a tablespoon of oil to the skillet, and saute the diced onion and garlic until translucent. Add the ground beef to the onion and garlic mixture.1 Yellow onion, 3 cloves Garlic, 1 lb Lean ground beef
- Break the beef apart with the back of your spoon, until it resembles small crumbles.
- Once the beef is mostly browned, add the ground spices and salsa to the skillet. Stir and combine well, allowing the mixture to cook through for 1-2 minutes.1 cup Hot salsa, 2 teaspoon Garlic powder, 1 teaspoon Ancho chilli powder, ½ teaspoon Chipotle chilli powder, 1 teaspoon Chili powder, 1 teaspoon Dried oregano, Sea salt
- Remove the skillet from the heat, and add the shredded cheddar cheese to the taco filling. Set the filling aside for 10 minutes, allowing it to cool down slightly.½ cup Sharp cheddar cheese
- Using your fingers, press down on the biscuit to make it thinner - approximately ¼ inch thick.1 can Canned biscuit dough
- Spoon a heaping tablespoon of the filling onto one side of the dough, and fold the dough over to make a half moon shape. Place the folded pockets on a parchment-lined baking sheet. Press down on the edges down with a fork.
- Whisk the egg, and lightly brush on top of the folded pockets.1 Large egg
- Air fry the pockets for 12-15 minutes at 375°F, or until golden brown.
Notes
- Avoid overfilling the pockets: Overstuffing the biscuit dough will cause the dough to stretch too thin, and likely tear. You want the biscuit dough to stay slightly thick, so you get a nice outer shell.
- Seal the edges firmly: Do not skip pressing down on the edges of the folded biscuits. If you do not seal the edges properly, the filling will start to seep out as the biscuits rise and bake.
- Watch the taco pockets closely: Air fryer temperatures and heat circulation vary depending on the brand of air fryer you are using. I recommend keeping a close eye on these taco pockets, to avoid burning them.
Dannii
What a great alternative to tacos. I can't wait to give these a try.
Jessie
These were so good and perfect for our finger food night!
Biana
Yum! What a great idea for a different take on tacos. A perfect dinner recipe.
Rika
They look so good. I love how cheesy the filling is! A fun way to make tacos.Yum.
Beth
Yummy! My family is going to absolutely love these for dinner tonight! These look so addicting and very delicious! Excited to make these!
Raman
Need to try this for my kiddos!! Looks delicious ?