Beefy Chili Pockets

Erin
The Cook
8 Servings
9 Ingredients
0 Comments

Classic chili and biscuits wrapped up into a convenient, hand held pocket. Makes a perfect packed lunch.

8 Servings
9 Ingredients
0 Comments

Ingredients

  • 1 ½ cups cook Ground Beef
  • 1 cup dice Onion
  • 14 ½ ounces Diced Tomatoes, Canned
  • 1 tablespoon Chili Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Paprika
  • 1 tablespoon Cumin
  • 32 ⅔ ounces Refrigerated Biscuit, Large/Grand
  • 1 cup Cheddar Cheese, Shredded

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large saucepan over medium heat, add cooked beef, onion, tomatoes, chili powder, garlic powder, paprika and cumin.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large saucepan over medium heat, add cooked beef, onion, tomatoes, chili powder, garlic powder, paprika and cumin.
  2. Press out refrigerated biscuit dough rounds and lay them flat.
  3. Scoop chili mixture onto half of the biscuits, then top with cheese.
  4. Cover the chili topped biscuits with the other half of the biscuits, then pinch sides tightly closed
  5. Brush each pocket with the egg white.
  6. Bake at 350 for 20 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 pocket
Amount Per Serving
Calories
525
Total Fat
24g
Saturated Fat
10g
Trans Fat
1g
Cholesterol
51mg
Sodium
1509mg
Total Carbohydrates
55g
Fiber
2g
Sugar
7g
Protein
23g
WW Freestyle
17