Taco Pockets

First, I need to let you know of a change to a previous recipe. Now, thanks to this recipe these Chicken Pockets are even easier and faster than they already were and equally as yummy. The original chicken pocket recipe used puff pastry, but now I use refrigerated biscuits instead.
Anyway, taco pockets--these passed on all points: fast, easy, cheap, delicious. And, while these taste very similar to Taco Pizza, these are much easier for the kids to eat without making a mess (well, without making as big of a mess). This is also one of those recipes that gives a lot of room for creativity.
One more thing, this recipe uses ground beef, taco seasoning, AND half a cup of salsa. The salsa made a BIG difference in the meat. From now on I will definitely be adding the salsa in with the taco seasoning and beef for any of our recipes from south of the border...

INGREDIENTS

1 can refrigerated biscuits (the big ones--usually a can of 8)
1 pound ground beef, browned and drained
1 packet taco seasoning
2/3 cup water
1/2 cup salsa (plus extra for garnish)
1/2 a bag of shredded cheddar cheese (4 ounces)
anything else you want in or on your taco pockets

(1) Preheat your oven to 375.
(2) Combine your ground beef (browned and drained), taco seasoning, water, and 1/2 cup salsa in a pan. Let it cook on medium/high heat until it thickens--about 5 to 8 minutes.
(3) Grease a cookie sheet. Flatten out your biscuits.
(4) Add a spoonful of the meat mixture and one tablespoon of shredded cheese to each biscuit. Don't overstuff!
(5) Fold the biscuits over and press the edges with a fork to seal in the filling.
(6) Bake for 9-14 minutes, until the biscuit dough is lightly browned and done.
(7) Garnish with some extra salsa, sour cream, cheese, whatever. I love to drizzle on some El Pato Mexican Tomato Sauce (it's a little yellow can at Wal-mart).