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.