Beef Meximelt Cheesy Taco with Savory Cheese Filling and Flaky Dough (Print version)

Golden flaky dough wrapped around seasoned beef and melty cheese, brushed with garlic butter, and baked until crisp outside and gooey inside.

# Ingredients:

For the beef filling

01 - 1 lb (450 g) ground beef, 80/20 or 85/15
02 - 1 teaspoon kosher salt
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1 tablespoon tomato paste
09 - 1 tablespoon Worcestershire sauce
10 - 1 cup (115 g) shredded sharp cheddar cheese
11 - 1 cup (115 g) shredded Monterey Jack cheese
12 - 1/3 cup (80 g) pico de gallo, well drained

For the dough and topping

13 - 1 can (16.3 oz / 462 g) refrigerated flaky biscuit dough, 8 biscuits
14 - 2 tablespoons (28 g) unsalted butter, melted
15 - 1 garlic clove, finely minced, or 1/2 teaspoon garlic powder
16 - 2 tablespoons (12 g) grated Parmesan cheese
17 - 1 tablespoon chopped fresh parsley, optional
18 - Sour cream, salsa, queso, or ranch, for serving

# Instructions:

01 - Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if needed.
02 - Stir in the salt, chili powder, cumin, garlic powder, onion powder, smoked paprika, tomato paste, and Worcestershire sauce. Cook for 1 minute, then remove from the heat and cool for 10 minutes.
03 - Fold the cheddar, Monterey Jack, and drained pico de gallo into the cooled beef until evenly mixed.
04 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Flatten each biscuit into a 4-inch round and spoon about 3 tablespoons of filling into the center.
05 - Pull the dough edges over the filling and pinch tightly to seal. Place each piece seam side down on the prepared baking sheet with a little space between them.
06 - Mix the melted butter with the garlic. Brush over the dough and sprinkle with Parmesan. Bake for 16-18 minutes, until puffed and deep golden.
07 - Rest for 5 minutes, then sprinkle with parsley if using. Serve warm with sour cream, salsa, queso, or ranch.

# Good to know:

01 - Cool the beef before adding cheese so the filling stays thick enough to seal.
02 - Best served warm within 10 minutes of baking.
03 - Reheat in an oven or air fryer to bring back the flaky crust.

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