Ingredients for Beef Taco Melt Sandwich Pockets
- 1 lb ground beef
- 1 cup chunky salsa
- 1 (1.25 ounce) package taco seasoning mix (or 2 tablespoons)
- 1 (16.3 ounce) can large refrigerated biscuits (8 count)
- 1 cup shredded Mexican blend cheese
- salsa, for serving
- sour cream, for serving
- 1/2 cup water
- flour, for dusting
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How to Make Beef Taco Melt Sandwich Pockets
- In a large skillet over medium-high heat, brown 1 lb ground beef, breaking it up with a spoon. Drain off any excess grease.
- Stir in 1 cup salsa, 1 packet (or 2 tablespoons) taco seasoning, and 1/2 cup water.
- Reduce heat to low and simmer for 5-7 minutes, or until the mixture has thickened slightly.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, gently roll out each biscuit to a 6-inch circle using a rolling pin.
- Divide the beef mixture evenly among the 8 biscuits.
- Spoon the beef mixture onto one half of each biscuit, leaving a 1/2-inch border.
- Sprinkle 1 tablespoon of shredded cheddar cheese over the beef mixture on each biscuit.
- Fold the other half of the biscuit over the filling, pressing the edges firmly to seal.
- Crimp the edges with a fork to ensure a tight seal.
- Place the filled biscuits onto a baking sheet.
- Bake for 10-12 minutes, or until golden brown and heated through.
- Serve immediately. Top with sour cream and extra salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
19g
Fat
39g
Carbs
8g
