Cheesy Pocket Tacos (Print Version)
Ingredients:
01 -
1 lb ground beef.
02 -
1 packet taco seasoning (about 1 oz).
03 -
1 cup shredded cheddar cheese.
04 -
1 cup shredded mozzarella cheese.
05 -
1/2 cup sour cream.
06 -
1/2 cup salsa.
07 -
1 cup diced tomatoes.
08 -
1/2 cup sliced black olives (optional).
09 -
1/2 cup finely chopped green onions.
10 -
1 package refrigerated biscuit dough (8 count).
11 -
Vegetable oil for frying.
Instructions:
01 -
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
02 -
Stir in taco seasoning and follow package instructions for adding water. Simmer for 5 minutes until fully seasoned.
03 -
Mix shredded cheddar and mozzarella cheeses in a bowl.
04 -
In another bowl, combine sour cream, salsa, diced tomatoes, black olives (if using), and green onions.
05 -
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
06 -
Open the biscuit dough and flatten each piece slightly. Place a spoonful of seasoned beef in the center, followed by a spoonful of cheese mixture.
07 -
Fold the dough over and seal the edges by pinching or pressing with a fork.
08 -
Carefully place filled biscuits into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
09 -
Enjoy your cheesy pocket tacos warm with additional sour cream, salsa, or your favorite taco toppings!.
Notes:
01 -
These Loaded Cheesy Pocket Tacos are a quick and tasty meal, perfect for satisfying cravings.
02 -
For a lighter version, try baking the filled biscuit dough at 375°F (190°C) for 12-15 minutes instead of frying.
03 -
Serve with a side of guacamole or a fresh salad for a complete meal.