Taco Pockets

Name: Taco Pockets
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Prepared Taco Meat; 1/2 cup Shredded Cheddar Cheese; 1/2 cup Shredded Lettuce; 1/2 cup Chopped Tomato; 1/2 cup Sour Cream; 1/2 cup Salsa; 1 can Pillsbury Grands Biscuits

mbeck0428 @cook_3608531

Chicago, Illinois

Enjoy!!

mbeck0428 @cook_3608531

Chicago, Illinois

Enjoy!!

Saved

Ingredients

45 mins

4 servings

1 cupPrepared Taco Meat
1/2 cupShredded Cheddar Cheese
1/2 cupShredded Lettuce
1/2 cupChopped Tomato
1/2 cupSour Cream
1/2 cupSalsa
1 canPillsbury Grands Biscuits

Saved

Steps

45 mins

1

Preheat oven to directions on Pillsbury Grands Biscuits
2

Open biscuits and stretch out to twice the size
3

Add spoonful each of taco meat and cheddar chesse, fold over and pinch (seal) ends. Do the same to all the biscuits and filling
4

Once oven is preheated, bake biscuits with filling according to directions, flipping half way through baking
5

While taco pockets are baking chop tomatoes and shred lettuce
6

Remove taco pockets once golden brown and set aside to cool for approximately 5-7 minutes
7

Place on plate and layer taco pocket with remaining ingredients. I do lettuce, tomato, salsa, and then sour cream