A delightful twist on taco night, these cheesy beef taco pockets are easy to make and perfect for a quick dinner or snack.
Cook the ground beef and diced onion in a skillet over medium heat until the beef is browned and the onion is soft. Drain any excess fat.
Use a wooden spoon to break up the beef into small crumbles as it cooks for even browning.
Stir in the taco seasoning and salsa into the beef mixture. Simmer for a few minutes until the mixture thickens slightly.
Add a splash of water if the mixture seems too dry to help the flavors meld together.
Roll out each biscuit dough piece into a 6-inch circle using a rolling pin.
Lightly flour your surface to prevent the dough from sticking.
Spoon a portion of the beef mixture onto one half of each dough circle, leaving a small border around the edge. Sprinkle shredded cheese over the filling.
Don't overfill the pockets to ensure they seal properly.
Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.
Ensure the edges are sealed well to prevent the filling from leaking out during baking.
Place the pockets on a baking sheet and bake in a preheated oven at 375°F for 12-15 minutes, or until golden brown.
Check the pockets halfway through baking to ensure even browning.
Serve the pockets hot with sour cream and additional salsa on the side for dipping.
Garnish with chopped fresh cilantro or green onions for a burst of color and flavor.
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