Taco Hot Pockets make great snacks or meals on the run… they’re also perfect for watching the game… and so easy to make… you can prepare these in advance and pop them in the oven when you what them .. so the cook doesn’t have to miss any of the action… now how great is that?
I make my own Taco Seasoning and keep it in a jar… I like controlling what’s in my food and what better way than making my own seasonings… if you want my recipe.. click the link for easy instructions or make your taco meat with a commercially made Taco seasoning mix.
I make the taco meat and allow it to cool.. then mix in the ‘fixin’s”… mine include chopped tomato, chopped green onion, shredded cheese and sliced black olives… put in what you like… even add a bit of salsa if you like… just don’t make it too watery.
I gently pull the biscuit dough to stretch it… like they do in pizzerias… don’t roll it with a rolling pin.. you’ll compress the dough.. you want it to rise while baking.
I get it to almost a 5 inch diameter then lay it down and gently press it into the size and shape I want.
You will have some filling left... you could make additional Hot Pockets using another can of biscuits.. and have left over biscuits or just eat the left over meat as a traditional taco in a tortilla.
Serve this with salsa, sour cream and guacamole… truly a delicious snack!
Recipe: Taco Hot Pockets
All you need:
1 pound ground beef
3 tablespoons Taco Seasoning or use a commercial Taco Seasoning mix
2/3 cup water
1 can Pillsbury Grands Biscuits Homestyle Buttermilk
½ cup chopped green onions
1 cup chopped tomatoes
1 small can sliced black olives
1 cup shredded Mexican Blend cheese
All you need to do:
Preheat the oven to 375 degrees F.
Line a large baking pan with non-stick foil or parchment paper.
In a large skillet brown the ground beef and drain off any fat.
Sprinkle the Taco Seasoning over the meat and add the water.
Cook for a few minutes over medium heat and stirring to evenly distribute the seasoning.
Cook until desired consistency.
Allow the meat to cool.
Add the meat and the onions, tomatoes, olives and shredded cheese to a large bowl and mix well.
Remove the biscuits from the can and gently stretch each biscuit into a 5 inch diameter circle.
Place 1-2 tablespoons of meat mixture in the center of each circle.
Fold the dough over the filling and press closed to seal the edges.
Allow the pockets to set for 5 minutes.
Bake at 375 degrees for 17 minutes.
Serve hot with sour cream, guacamole and salsa.
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