Ingredients
For the Filling
- 1 lb 450g ground beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper optional, for heat
- Salt & pepper to taste
- ½ cup tomato sauce
- ½ cup shredded cheddar cheese
For the Pockets
- 8 –10 flour tortillas small or medium size
- 1 tbsp olive oil for brushing
- Optional toppings: sour cream salsa, chopped cilantro
Instructions
- Cook the Beef Filling
- Heat a skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Add onion and garlic, cook 3–4 minutes until soft.
- Stir in chili powder, cumin, paprika, cayenne, salt, and pepper.
- Add tomato sauce and simmer 2–3 minutes until thickened.
- Remove from heat and stir in ½ cup shredded cheddar. Let cool slightly.
- Assemble the Pockets
- Preheat oven to 375°F (190°C).
- Place a tortilla on a flat surface. Spoon 2–3 tbsp of beef mixture in the center.
- Fold the edges over to create a pocket or half-moon shape, sealing with a bit of water if needed.
- Repeat with remaining tortillas.
- Bake
- Arrange pockets on a baking sheet lined with parchment paper.
- Brush tops lightly with olive oil.
- Bake 12–15 minutes, until golden and crispy.
- Serve
- Serve warm with sour cream, salsa, or fresh cilantro on top.