Biscuit Taco Pockets
Servings: 8 biscuits
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