These handheld delights are not just a meal; they are a portable feast that combines the rich flavors of seasoned ground beef, gooey cheese, and a crispy golden crust—all wrapped up in a warm tortilla.
Ingredients
Scale:
1 pound ground beef
1 packet taco seasoning blend (about 1 ounce)
1 cup shredded cheddar cheese
1/2 cup diced onions (optional)
1/2 cup diced bell peppers (optional)
1 tablespoon olive oil
4 large flour tortillas
1 egg (for egg wash)
Cooking spray or additional oil for greasing
Instructions
Preheat your oven to 400°F (200°C). This will ensure the taco pockets bake evenly and become perfectly golden brown.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and bell peppers (if using), and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning blend and add 1/2 cup of water. Let it simmer for about 5 minutes until thickened. Remove from heat and mix in the shredded cheddar cheese until melted.
On a clean surface, lay out the flour tortillas. Place about 1/4 of the beef mixture in the center of each tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly to create a pocket.
Place the taco pockets seam side down on a greased baking sheet. Beat the egg in a small bowl, then brush the egg wash over each pocket.
Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving. Cut in half to reveal the cheesy, flavorful filling.
