Taco Pockets Reboot: Cheap and Healthy Version

by Ivory Soap

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Back in the day, I was drowning in little kids and the only structure I could create was around meals.  I made this hilarious, totally bad for you, not frugal summer menu.  It was just EASY.  A couple of folks complained that it wasn’t healthy or it wasn’t frugal.  Another commenter came to my defense, saying that I never claimed it was either of those things.  It was just LAZY.

So, years later, my kids still ask for some of those whop biscuit recipes.  Awful.  And I had a “biscuit block.”  My biscuits were NEVER good.  But, since I got my new favorite cookbook, Simplified Pantry Collection, I have been liberated from my block. Below you see the “healthier” version, that is also frugal.  Enjoy!

Taco Pockets

  • 1 lb Aldi ground turkey bullet
  • Taco seasoning (I use this recipe)
  • Shredded Cheese
  • Biscuit dough (I use the Simplified Lunches “Quick Drop Biscuits” with 1/2 White/1/2 Wheat.  It starts with 3 cups flour, if you want to compare it to your own recipes.)
  1.  Preheat oven to 425. Put rack in the center.
  2. Brown the ground meat.  Season with taco seasoning.  DRAIN.  A LOT. Taco meat liquid keeps the inner biscuit dough from cooking.  Blech.
  3. Whip up your favorite biscuit recipe.
  4. Tear off hunks and spread them out, or get your helpers to roll it. (Check out that enthusiasm.)
  5. Cut into 8 pieces and lay out on sprayed cookie sheets. Thin on the edges, thicker in the middle. (I always forget that and when I fold it over we end up with holes in the meat side and too much biscuit at the seams.)
  6. Plop meat and cheese on them, and fold over, thusly.
  7. Bake 10 minutes; flip; bake five more. Or just melt cheese on them.  We happen to like the “doneness” of the sides to match.  Snobs.
  8. Serve with whatever your kids eat with that kind of thing.  One of mine is all “cilantro, fresh salsa, and avocado” while the others are “melt more cheese on top!”

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