Monday, August 3, 2009

Grands! Taco Melts (AKA Homemade Hot Pockets)

Whoa these things were pretty much amazing and a nice break from the regular old tacos.  They taste pretty much like a hot pocket (but better!) and I can't wait to experiment with more filling options!  I'm thinking chicken/broccoli/cheese, fajita, chicken parmesan...any fillings that you can pick up at the grocery store but homemade...your imagination is the limit. 

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)
(Source: Pillsbury)

Total Time:
40 minutes
Serves: 8

  • 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

  1.  Heat oven to 375F.
  2. 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.
  3. 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.
  4. Bake 9 to 14 minutes or until golden brown.  Serve with remaining salsa, cheese, and sour cream.