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 mins
Cook Time25 mins
Course: Main Dishes
Cuisine: Tex Mex
Servings: 5 Servings
Calories: 186kcal
Author: The Sassy Foodie

Ingredients

  • 1 lb lean ground beef
  • 1 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 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. 

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