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Biscuit taco pocket on a plate with the inside mixture oozing out

Biscuit Taco Pockets

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 8 biscuits
Calories: 310kcal
Author: Holly
 Seasoned ground beef, melty cheese and salsa all tucked into a tidy little bite!


  • 1 can refrigerated biscuits
  • ½ pound ground beef
  • ½ packet taco seasoning reserve extra for another use
  • 2 ounces Velveeta cheese cubed
  • 3 tablespoons salsa
  • ¼ cup shredded cheddar cheese
  • 2 tablespoons melted butter


  • Preheat oven to 350 degrees.
  • Brown the ground beef and crumble. Drain any fat. Add taco seasoning and 1/3 cup of water.  Simmer 5  minutes or until thickened.  Cool slightly.
  • Roll out biscuits so they are flat and thin.
  • Add 1 cube of Velveeta, 1 tablespoon taco meat and 1 teaspoon salsa.
  • Fold biscuit around the fillings and pinch seams to seal well.
  • Place seam side down on a parchment lined pan.  Brush with butter and top with 1 tablespoon cheddar cheese.
  • Bake at 350 degrees for 13-16 minutes, or until tops are lightly browned.


Calories: 310kcal | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 940mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 1.1mg | Calcium: 99mg | Iron: 2.8mg