Ingredient Quantity
Refrigerated biscuit dough 1 package (8 oz)
Butter, melted 1 tablespoon
Garlic powder ½ teaspoon
Onion powder ½ teaspoon
Instructions:
Cook the Taco Filling:
Heat olive oil in a skillet over medium heat.
Add ground beef, onion, and garlic. Cook until browned and onions are soft.
Drain excess grease.
Stir in taco seasoning and water. Simmer until sauce thickens.
Remove from heat and stir in cheddar cheese until melted.
Prepare the Biscuit Dough:
Preheat oven to 375°F (190°C).
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.
Bake the Taco Pockets:
Mix melted butter with garlic and onion powder.
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.
Serve:
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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