“My husband is always requesting these, but he usually only gets them on weekends
Get ready to elevate your taco night with these delicious and easy-to-make Loaded Cheesy Pocket Tacos! Packed with savory ground beef, melted cheese, and warm, flaky biscuit dough, these handheld treats are perfect for a quick and satisfying meal.
Ingredients:
For the Taco Filling:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Onion, diced | 1 small |
| Garlic, minced | 2 cloves |
| Taco seasoning | 1 packet |
| Water | ½ cup |
| Cheddar cheese, shredded | 1 cup |
| Mexican cheese blend, shredded | 1 cup |
| Olive oil | 1 tablespoon |
For the Taco Pockets:
| Ingredient | Quantity |
|---|---|
| Refrigerated biscuit dough | 1 package (8 oz) |
| Butter, melted | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
Instructions:
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Cook the Taco Filling:
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- Heat olive oil in a skillet over medium heat.
- Add ground beef, onion, and garlic. Cook until browned and onions are soft.
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- Drain excess grease.
- Stir in taco seasoning and water. Simmer until sauce thickens.
- Remove from heat and stir in cheddar cheese until melted.
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Prepare the Biscuit Dough:
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- Preheat oven to 375°F (190°C).
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- Roll out each biscuit into a 6-inch round.
- Place a spoonful of filling in the center of each round.
- Fold dough over filling, sealing edges with a fork.
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Bake the Taco Pockets:
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- Mix melted butter with garlic and onion powder.
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- Brush the tops of the pockets with the butter mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
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Serve:
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- Let cool slightly before serving.
- Serve with your favorite taco toppings, such as lettuce, tomatoes, jalapeños, sour cream, guacamole, salsa, and cilantro.
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