Easy, Cheesy, Taco Pockets [Canned Biscuit Dough!]

If you are looking for a handheld pocket of joy, these taco pockets are just what you need. Regular biscuit dough filled with the most perfect, savoury taco filling- sounds like perfection, right? Serve with sour cream, and pickled red onions, and you can make these taco pockets into a meal or an appetizer!

Why You'll Love This Recipe

• The filling options are endless! This taco filling is versatile. It can be made vegetarian with beans, or you can substitute chicken for the ground beef. The options are endless!
• Store bought short cuts make it easy! Making homemade dough is cool and all, but I am all for shortcuts where they make sense. Canned biscuit dough makes perfectly portioned pockets!
• They can be served as a game-day treat, appetizer, or a main course! They are truly good for anything!

Recipe Overview

• Flavour: Think of the classic, ground beef taco. I am talking a nostalgic, no-frills taco. Now, think of your favourite flakey, buttery biscuit dough. Ok, now mix the two together. Pure delicious-ness.
• Ease: There are two main components to making these taco pockets. All you need is to make the filling in a regular cast iron skillet, and scoop the filling into the biscuit dough. It is very simple to do, and the kids can help you fold them up as well!
• Time: The filling takes 10 minutes to cook up. You will need to give it 10 minutes to cool down before filling the dough. Once the pockets are folded up, these only take 15 minutes in the air fryer / oven!

Ingredients

• Ground beef: I recommend using leaner ground beef, to avoid excess fat going into the filling. If you do use ground beef that has a higher fat content, be sure to drain the excess fat so that it does not seep out of the pockets!
• Onion and garlic: You will need a regular yellow onion, and fresh garlic for the filling. Try and dice the onion as finely as possible, to avoid large pieces of onion in the filling.
• Salsa: I used store bought hot salsa in the filling, but if you do not have a high heat tolerance, feel free to use mild or medium spice.
• Sharp cheddar cheese: I recommend shredding your cheese on your own, instead of using pre-shredded. The pre-shredded variety has anti-caking agents, which sometimes prevent the cheese from melting as well as freshly grated cheese does.
• Canned biscuit dough: You can find these in the refrigerated section of your grocery store, with the crescent rolls and chocolate chip cookie dough (lol everything good in life, really!)
• Spices and Seasonings: You will need garlic powder, ancho and chipotle chilli powder, chili powder, and dried oregano.

Instructions

1. Make the filling: In a cast iron skillet, brown the ground beef with the garlic and onions over medium-high heat. You do not need to add any extra oil, as the beef will let out enough fat. Once the beef is brown, add the spices and the salsa. Cook for 2 minutes, and remove from the heat. Add the cheddar cheese, and set aside for 10 minutes.
2. Prep the dough: Using your fingers, press down on the biscuit portion to make it dinner. It should be about a quarter-inch thick, and it should look like the photo above.
3. Fill the pockets: Spoon a heaping tablespoon of the filling onto one side of the dough, and fold the dough over. Place on a parchment-lined baking sheet. Press the edges down with a fork.
4. Egg wash: Whisk an egg, and brush on top of the turnovers.
5. Air fry / Bake: Air fry the pockets for 15 minutes at 400 degrees, and until golden brown.

Tips and Tricks

• Use cream instead of an egg: If you don't want to use a whole egg, or don't have any, brush the top of the dough with cream.
• Use empanada dough: You can also find refrigerated empanada dough at the grocery store if you are not able to find canned biscuit dough.
• If you want to make them extra decadent: You can deep fry these!

FAQ

Easy, Cheesy, Taco Pockets [With Canned Biscuit Dough!]

If you are looking for a handheld pocket of joy, these taco pockets are just what you need. Regular biscuit dough filled with the most perfect, savoury taco filling- sounds like perfection, right? Serve with sour cream, and pickled red onions, and you can make these taco pockets into a meal or an appetizer!

5 from 5 votes

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Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 5 Servings

Estimated Calories: 186kcal

Author: The Sassy Foodie

Ingredients

1x2x3x

• ▢ 1 lb lean ground beef
• ▢ 1 onion finely diced
• ▢ 3 cloves garlic minced
• ▢ 1 cup hot salsa
• ▢ 2 tsp garlic powder
• ▢ 1 tsp ancho chilli powder
• ▢ ½ tsp chipotle chilli powder
• ▢ 1 tsp chili powder
• ▢ 1 tsp dried oregano
• ▢ ½ cup sharp cheddar cheese grated
• ▢ 1 can refrigerated biscuit dough - 10 biscuits per can

Instructions

• Make the filling: In a cast iron skillet, brown the ground beef with the garlic and onions over medium-high heat. You do not need to add any extra oil, as the beef will let out enough fat. Once the beef is brown, add the spices and the salsa. Cook for 2 minutes, and remove from the heat. Add the cheddar cheese, and set aside for 10 minutes.
• Prep the dough: Using your fingers, press down on the biscuit portion to make it dinner. It should be about a quarter-inch thick.
• Fill the pockets: Spoon a heaping tablespoon of the filling onto one side of the dough, and fold the dough over. Place on a parchment-lined baking sheet. Press the edges down with a fork. 
• Egg wash: Whisk an egg, and brush on top of the turnovers. 
• Air fry / Bake: Air fry the pockets for 15 minutes at 400 degrees, and until golden brown. 

Equipment

• Mixing bowls
• Air Fryer

Estimated Nutrition

Calories: 186kcal | Carbohydrates: 4g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 139mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Course: Main Dishes

Cuisine: Tex Mex

Keywords: canned biscuit dough, cheesy taco pockets, taco pockets, taco turnovers

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