WEEKNIGHT TACO POCKETS

WEEKNIGHT TACO POCKETS ½ oz homemade (or store bought) taco seasoning 1 cup homemade (or store bought) salsa 1 lb lean ground beef 1 can (8 biscuits) regular refrigerated biscuits (not flaky or buttermilk) 1 cup shredded cheddar-jack cheese 1 egg, lightly beaten Optional Extras: Guacamole, sour cream, extra salsa, and tortilla chips Preheat oven to 375F, with rack on middle position. In a large nonstick pan, mix together the taco seasoning, salsa, and ground beef. Cook mixture over medium heat until cooked through. Turn off heat and set aside. On a large baking sheet lined with parchment or silicone baking mat, press 4 biscuits into 5-inch rounds. Spoon ⅓ cup beef mixture onto center of each, followed by 1 TB of cheese on top. Gently fold dough in half, fold over the edges, and seal tightly. Crimp with fork to ensure good seal. Use a small sharp knife to cut 3 slits on top of each taco pocket. Brush some egg on top and sides of each one, for an egg wash. Bake 12-14 minutes or until puffy and golden brown. While the first batch bakes, repeat with remaining 4 biscuits (bake only 4 biscuits per large baking sheet, as they will expand by quite a bit.) Serve immediately with extra salsa, guacamole, sour cream, or tortilla chips.