* ½ oz taco seasoning, or store bought * 1 cup salsa, or store bought * 1 lb. lean ground beef * 1 can refrigerated biscuits, regular 8-count biscuits (not flaky or buttermilk) * 1 cup shredded cheddar-jack cheese * 1 egg, lightly beaten * Guacamole, optional extras – or sour cream, extra salsa, and tortilla chips
# Instructions
1. Preheat oven to 375F, with rack on middle position. 2. In a large nonstick pan, mix together the taco seasoning, salsa, and ground beef. Cook mixture over medium heat until cooked through. Turn off heat and set aside. 3. On a large baking sheet lined with parchment or silicone baking mat, press 4 biscuits into 5-inch rounds. Spoon 1/3 cup beef mixture onto center of each, followed by 1 TB of cheese on top. 4. Gently fold dough in half, fold over the edges, and seal tightly. Crimp with fork to ensure good seal. 5. Use a small sharp knife to cut 3 slits on top of each taco pocket. Brush some egg on top and sides of each one, for an egg wash. 6. Bake 12-14 minutes or until puffy and golden brown. While the first batch bakes, repeat with remaining 4 biscuits – work in batches, as they will expand quite a bit. 7. Serve immediately with extra salsa, guacamole, sour cream, or tortilla chips.
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**Checkout full recipe here:** [https://www.chewoutloud.com/weeknight-taco-pockets/#jump-to-recipe](https://www.chewoutloud.com/weeknight-taco-pockets/#jump-to-recipe)
# Ingredients
* ½ oz taco seasoning, or store bought
* 1 cup salsa, or store bought
* 1 lb. lean ground beef
* 1 can refrigerated biscuits, regular 8-count biscuits (not flaky or buttermilk)
* 1 cup shredded cheddar-jack cheese
* 1 egg, lightly beaten
* Guacamole, optional extras – or sour cream, extra salsa, and tortilla chips
# Instructions
1. Preheat oven to 375F, with rack on middle position.
2. In a large nonstick pan, mix together the taco seasoning, salsa, and ground beef. Cook mixture over medium heat until cooked through. Turn off heat and set aside.
3. On a large baking sheet lined with parchment or silicone baking mat, press 4 biscuits into 5-inch rounds. Spoon 1/3 cup beef mixture onto center of each, followed by 1 TB of cheese on top.
4. Gently fold dough in half, fold over the edges, and seal tightly. Crimp with fork to ensure good seal.
5. Use a small sharp knife to cut 3 slits on top of each taco pocket. Brush some egg on top and sides of each one, for an egg wash.
6. Bake 12-14 minutes or until puffy and golden brown. While the first batch bakes, repeat with remaining 4 biscuits – work in batches, as they will expand quite a bit.
7. Serve immediately with extra salsa, guacamole, sour cream, or tortilla chips.