BISCUIT TACO POCKETS

BISCUIT TACO POCKETS 1 package of refrigerated biscuits 1/2 lb ground beef 1/2 packet taco seasoning reserve extra for another use 2 oz Velveeta cheese cubed 3 tablespoons salsa 1/4 cup shredded cheddar cheese 2 tablespoons melted butter Preheat oven to 350 degrees. Brown the ground beef and crumble. Drain any fat. Add taco seasoning and 1/3 cup of water. Simmer 5 minutes or until thickened. Cool slightly. Roll out biscuits so they are flat and thin. Add 1 cube of Velveeta, 1 tablespoon taco meat and 1 teaspoon salsa. Fold biscuit around the fillings and pinch seams to seal well. Place seam side down on a parchment lined pan. Brush with butter and top with 1 tablespoon cheddar cheese. Bake at 350 degrees for 13-16 minutes, or until tops are lightly browned.