Taco Pockets!

Okay, so I know this isn't the healthiest of recipes. Earlier in the day at work I had a break and was surfing the internet and some link brought me to the Pillsbury site. You know I love that Pillsbury dough boy. :) Anyway, I found this recipe. Definite comfort food here! Taco pockets! Oh and one warning, these don't make great leftovers as the breading can get soggy.

The smell of fresh dough makes me wanna eat it raw! But alas, I won't.

I love mixing sour cream and salsa for a nice topping.

Just out of the oven!

INGREDIENTS

1 package (1 oz) taco seasoning mix.
2/3 cup water
1 1/2 cups thick 'n chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

DIRECTIONS

1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.