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.)
- Preheat oven to 425. Put rack in the center.
- Brown the ground meat. Season with taco seasoning. DRAIN. A LOT. Taco meat liquid keeps the inner biscuit dough from cooking. Blech.
- Whip up your favorite biscuit recipe.
- Tear off hunks and spread them out, or get your helpers to roll it. (Check out that enthusiasm.)
- 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.)
- Plop meat and cheese on them, and fold over, thusly.
- 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.
- 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!”