These cheesy biscuit tacos are the ultimate crowd-pleaser — crispy on the outside, melty and meaty on the inside! Perfect for quick weeknight dinners, after-school snacks, or even game-day bites.
Ingredients
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1 lb ground beef
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1 packet taco seasoning (or 2–3 tbsp homemade)
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¼ cup water
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1 cup shredded cheddar cheese (or Mexican blend)
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½ cup salsa (chunky or smooth, your choice)
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1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands or similar)
Optional Toppings (for serving):
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Sour cream
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Shredded lettuce
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Diced tomatoes
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Jalapeños
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Avocado or guacamole
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Hot sauce
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cook the Beef
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In a skillet over medium heat, brown 1 lb ground beef until fully cooked.
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Drain any excess grease.
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Stir in the taco seasoning and ¼ cup water.
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Simmer for 2–3 minutes until thickened. Remove from heat and let cool slightly.
3. Flatten the Biscuits
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Open the can of refrigerated biscuits and separate them.
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Using your hands or a rolling pin, flatten each biscuit into a 5-inch round on a floured surface or parchment.
4. Fill and Fold
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In the center of each dough round, spoon about 2 tbsp of the seasoned beef, then sprinkle with cheese and a little salsa.
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Fold over to form a half-moon shape.
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Press edges with a fork to seal tightly.
5. Bake
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Place sealed pockets on the prepared baking sheet.
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Optional: Brush tops with beaten egg or melted butter for golden color.
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Bake for 12–15 minutes, or until golden brown and puffed.
6. Serve
Serve warm with your favorite taco toppings like sour cream, lettuce, tomatoes, or guac. These are great as a grab-and-go meal or plated up taco-night style.
Tips & Variations
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Cheesy Upgrade: Add a small cube of cream cheese or a spoonful of queso for extra creaminess.
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Spicy Kick: Use pepper jack cheese, hot salsa, or add chopped jalapeños to the filling.
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Make it Veggie: Swap ground beef for black beans, corn, and sautéed peppers.
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Freezer Friendly: Bake, cool, and freeze extras. Reheat in a toaster oven or air fryer.
Storage
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Fridge: Store leftovers in an airtight container up to 3 days.
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Freezer: Freeze individually wrapped in foil or plastic wrap for up to 2 months.
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Reheat: Warm in a 350°F oven for 8–10 minutes or air fry at 350°F for 4–6 minutes for a crispier finish.
❓FAQ
Can I use crescent rolls instead of biscuits?
Yes! Just pinch the seams together to form full rounds before filling and folding.
Can I prepare these ahead of time?
Absolutely — fill and seal them ahead, then refrigerate unbaked for up to 24 hours before baking fresh.
Do they get soggy with salsa inside?
Use thicker salsa or drain excess liquid to prevent sogginess.
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