I made 8 of them last week (that's how many biscuits there were in the can) for dinner and froze the rest since I figured we'll need easily heated foods to eat at the house while our kitchen is still under construction. Now to test how well they reheat since I won't have that little crisper sleeve that real hot pockets come with :P.
Grands! Taco Melts (AKA Homemade Hot Pockets)
Total Time: 40 minutes
- 1 package (1 oz) taco seasoning mix
- 2/3 cup water
- 1 1/2 cups salsa
- 1 lb lean ground beef, cooked, drained
- 1 can (16.3 oz) Pillbury Grands! refrigerated biscuits (any variety, I used the flaky ones)
- 1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
- 1 cup sour cream, if desired
- Heat oven to 375F.
- In medium saucepan, cook taco seasning, water, 1/2 cup of the salsa, and cooked ground beef until thickened. Add cheese and stir until melted. Remove from heat.
- Press each biscuit into 6-inch round. Fill with ~3 Tablespoons of taco mixture, making sure to leave about 1/2" around the inches. Fold dough over filling and press edges with fork tines to seal. Place on a greased cookie sheet.
- Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese, and sour cream.