beef taco and cheese pockets
- 1 cup fully-cooked ground beef
- 1 tablespoon taco seasoning mix
- 1 cup frozen vegetable mixture
- 3/4 cup shredded Mexican cheese blend
- 1 package refrigerated grand biscuit dough
- cooking spray
- all-purpose flour
Heat oven to 375°F. Spray a baking sheet with cooking spray to coat it lightly.
Combine ground beef and vegetables in a small bowl.
Sprinkle a cutting board or counter top with flour. Use a rolling pin to roll out biscuits into 8 inch oval pieces.
Place 1/4 cup of beef and vegetable mixture onto one side of each biscuit. Fold over empty side of biscuits to cover filling. Place on baking sheet and press edges with a fork to seal the dough.
Bake 13-15 minutes or until dough is golden.
Tips from Our Cook: Especially for the kids- Ask mom or dad to cook an extra pound of lean ground beef ahead of time. After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer. These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.
Nutrition Info per serving: (1 serving, 4 oz.) using 95% lean ground beef: 291 calories; 13 g fat (6 g saturated fat; 1 g monounsaturated fat); 30 mg cholesterol; 749 mg sodium; 28 g carbohydrate; 1.1 g fiber; 14 g protein; 1.6 mg niacin; 0.1 g vitamin B6; 0.7 mcg vitamin B12; 2.4 mg iron; 6.7 mcg selenium; 2 mg zinc.