Description
Make quick, handheld pocket tacos stuffed with seasoned ground beef and lots of melted cheese. These are easy to assemble and perfect for a fast weeknight dinner.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning mix
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 small flour tortillas (fajita size)
- Cooking spray
Instructions
- Heat the oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned. Drain off any excess grease.
- Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the liquid reduces. Remove from heat.
- In a bowl, mix the cheddar cheese and Monterey Jack cheese together.
- Warm the flour tortillas briefly in the microwave or a dry skillet so they are pliable.
- Lay a warm tortilla flat. Place about 2 tablespoons of the beef mixture down the center. Top the beef with a generous layer of the mixed cheese.
- Fold the tortilla in half to create a half-moon shape, pressing the edges together to seal.
- Lightly spray both sides of the filled pockets with cooking spray.
- Bake at 400 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through, until the tortillas are golden brown and the cheese is fully melted. Alternatively, air fry at 375 degrees Fahrenheit for 5 to 7 minutes, flipping once.
- Serve immediately.
Notes
- For extra crispiness, use corn tortillas instead of flour, though they may crack more easily when folding.
- You can substitute ground turkey or shredded chicken for the ground beef.
- Serve with sour cream or salsa for dipping.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 pocket
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 18
- Cholesterol: 55