Taco Crunch Pockets
By
Sheri Zarnick
@Shili
1
Taco Crunch Pockets are quick and easy and also freeze well for stocking your freezer for quick and easy snacks or even an easy dinner. My family and friends love em..I hope you do too.
Ingredients
- 1 lb
- ground beef
- 1 small
- onion diced
- 1 jar(s)
- thick and chunky salsa (15 oz)
- 1 pkg
- cheddar jack shredded cheese
- 1 small
- can chili (15 oz)
- 1 pkg
- refrigerated grands biscuits
- 1 pkg
- doritos , crushed
How to Make Taco Crunch Pockets
- 1Preheat oven 375^.
Brown beef and onions, drain fat. Add Salsa and Chili. Mix well. - 2Press each biscuit in a 6" round. Spoon 1/3c. mixture, some crushed chips, and 1 T. cheese.
- 3Fold dough over meat to make a pocket, seal edges. Bake in oven for 12-15 minutes.
