Go Back
+ servings
Print Recipe
5 from 7 votes

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: Tex Mex
Keyword: canned biscuit dough, cheesy taco pockets, taco pockets, taco turnovers
Servings: 5 Servings
Calories: 544kcal
Author: The Sassy Foodie

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

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.

Nutrition

Calories: 544kcal | Carbohydrates: 53g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1358mg | Potassium: 753mg | Fiber: 3g | Sugar: 7g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 6mg