Description
Experience the ultimate crunch combined with a savory, spicy, and perfectly seasoned filling in these irresistible taco pockets. They’re a neat, portable, and incredibly flavorful spin on traditional tacos.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef (80/20 recommended)
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4–1/2 tsp cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper to taste
- 1 tbsp tomato paste
- 1/4 cup water or beef broth
- 1.5 cups shredded Monterey Jack or Mexican blend cheese
- 12 small (6-inch) flour tortillas
- Vegetable oil for pan-frying (approx. 2-4 tbsp)
- Optional Toppings: Salsa, sour cream, chopped cilantro, diced avocado, sliced jalapeños
Instructions
- Prepare the Filling: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no longer pink. Drain excess grease.
- Add chopped onion and bell pepper to the skillet; cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Cook, stirring, for 1-2 minutes until fragrant.
- Stir in tomato paste and water/broth. Simmer for 3-5 minutes until the sauce slightly thickens and flavors meld. Remove from heat and let cool slightly.
- Assemble the Pockets: Lay a tortilla flat. Place 2-3 tablespoons of cooled meat filling slightly off-center on one half of the tortilla. Sprinkle generously with shredded cheese.
- Fold the nearest edge of the tortilla over the filling, tucking it snugly. Fold in the two sides towards the center, then tightly roll the pocket away from you to seal. Repeat with remaining tortillas.
- Cook the Pockets (Pan-Frying): Heat 1-2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Place taco pockets seam-side down in the hot oil (do not overcrowd).
- Cook for 3-4 minutes per side, or until golden brown and crispy on all sides. Remove and place on a wire rack lined with paper towels to drain. (Alternatively, air fry at 375°F for 8-12 mins, flipping; or bake at 400°F for 15-20 mins, flipping.)
- Serve: Garnish with your favorite toppings like salsa, sour cream, and cilantro. Serve immediately and enjoy the crispy, flavorful goodness!
- Prep Time: 20 mins
- Cook Time: 25 mins