Taco Tuesday is cool and all but have you ever had taco pockets instead of the beloved tortilla or shells? These Taco Pockets are filled with the same meat and veggie mix you've been making for years but are presented in the most carb-a-licious way - you and the family will be hooked! The best part about these is that they are made with a butter biscuit dough which makes them incredibly quick and delicious! No Rising Time!
If you're looking for more of a calzone/Pizza pop style recipe, check out my Calzones recipe!
Or if you like the idea of this and want to use pizza dough you can try my Herb and Garlic Pizza Dough for it.
What Ingredients Do I need to Make Taco Pockets?
- Ground Beef
- Taco Seasoning
- Bell Pepper
- Baking Powder
- Egg (optional)
Butter or Margarine?
Do not tell anyone south of the 49th parallel but I often use margarine in biscuits haha. I know butter is the bomb but I don't always have it or If I do, its frozen. I promise you the Becel Margarine sticks will yield a delicious flakey result. Both Butter and Margarine work great for this.
- If you are using unsalted butter then double the salt in the dough recipe. 😋
- If you do only have frozen butter that is fine you can use a cheese grater and grate the amount you need.
Store Bought Option for Biscuit Taco Pockets
Hey, I get it. Not all of you love making doughs and that is A-ok. You can always use store bought biscuit dough for a quicker and easier version of this Taco Pocket Recipe. You know, those tubes of biscuit dough next to the butter. Yeah, that stuff. If you are using store bought biscuits check out this recipe, she goes into better detail on this method.
- Sour Cream
- 2 Cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 6 tablespoon Butter Cold
- ¾ Cup Milk
- 1 Pound Ground Beef
- ½ Onion Diced
- 2 Cloves Garlic Minced
- 1 Bell Pepper Diced
- 5-7 white mushrooms
- 1 Packet Taco Seasoning
- ⅔ Cup Water
- 1 Cup Cheddar Cheese Shredded
- 1 tablespoon Water
- Put the COLD butter in a mixing bowl with the dry ingredients and cut it with a pastry cutter until you get coarse crumbs. Now add your milk. Stir to combine. Throw the dough back in the fridge until your filling is ready.
- Brown the ground Beef on medium - high heat. Make sure to break it up as small as possible, this will make the eating experience much better.
- While the meat browns, cut your veggies. Again, the smaller these are the better. If you wanted to be efficient about it, you could throw it all in a food processor with the S blade and get the veggies super small, but a knife will work just fine. I cut my veggies for this with a knife 🙂
- Add the veggies to the meat mix and saute until they've cooked down a bit now add the water and seasoning. Stir to combine. You'll want to cook this mixture until the moisture cooks off.
Preheat Oven to 375°F
- Roll out your chilled dough. I chose to roll my dough out to ½" thickness then used my largest biscuit cutter which is 2.5" wide and then roll my biscuits out more so at the end they were ¼" thick and 4" wide. If you have a cutter or large cup or sharp edged bowl that's at least 4" wide you can just roll your dough to a ¼" thick and cut your shapes from that. I wouldn't try to make these any smaller than with a 4" disc because its hard enough as is to stuff a 4" disc.
- Working one at a time, scoop some shredded or sliced cheddar cheese on half of the biscuit disc, then add in the topping. Fold over the top to create a crescent moon shape. Then seal them by pinching the seams closed. You can also seal with the tines of a fork or you can do both because you trust no one and nothing. haha.
- Brush the tops with your egg wash and then score lines in the top with a knife to give steam vents, this will help prevent your seams from bursting.
- Bake for 12-14 Mins They will be nice and golden brown on top and browned on the bottom when done. Remove from cookie sheet once they are out of the oven and transfer to a cooling rack or the families plates or your mouth.