1 cup refrigerated fully-cooked ground beef with taco sauce
1 cup frozen vegetable mixture, such as broccoli, corn, and red peppers
3/4 cup shredded Mexican cheese blend or Cheddar cheese
1 package (17.3 ounces) refrigerated grand biscuit dough
Cooking spray
All-purpose flour

Directions:

1. PLACE an oven rack in the center of the oven. HEAT oven to 375 degrees.
2. PLACE the taco sauce with beef, vegetable mixture, and cheese in a medium bowl. STIR with fork to mix well.
3. SPRAY a large baking sheet with cooking spray to coat lightly.
4. Adult help needed: OPEN the biscuit dough package following the label directions. (Note: Package may make a loud pop when opened).
5. SPRINKLE a wooden board or clean counterop with flour to coat lightly. PLACE one biscuit on the floured board.
6. RUB a rolling pin with flour to coat lightly. ROLL biscuit with rolling pin as follows: START at the center of the biscuit and roll out to the top edge. REPEAT strokes, roling back and forth from the center out, until you have a 7 X 4 1/2 inch oval piece of dough.
7. PLACE heaping 1/4 cup of the the beef mixture on one side of the dough oval. FOLD the other side of the dough over the filling ot cover it.
8. PLACE the pocket on the baking sheet. FIRMLY PRESS the edges of the dough together with the tips of the tines of a fork to seal the dough.
9. REPEAT steps 6 through 8 to make a total of 8 pockets.
10. Adult help needed: PLACE baking sheet on the rack in the center of the oven. BAKE 13 to 15 minutes or until dough is golden.
11. Adult help needed: Careful! Baking sheet will be very hot. Using pot holders, REMOVE the baking sheet from the oven and PLACE it on a wire rack. Using pot holders, carefully REMOVE the pockets from the baking sheet with a spatula to serve. Careful! Filling will be very hot.

Nutrition Information:

252 calories (35 from beef); 10 g protein; 35 g carbohydrate; 8 g fat; 1,142 mg sodium; 16 mg cholesterol; 2.8 mg niacin; 0.1 mg vitamin B6; 0.3 mg vitamin B12; 2.3 mg iron; 1.1 mg zinc.