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Crispy Cheesy Beef Tortilla Pockets: Easy 15-Min Recipe

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Crispy tortilla pockets filled with seasoned ground beef and melted cheese, ready in just 15 minutes. A perfect weeknight dinner that feels like a treat.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 small yellow onion, finely diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 4 large flour tortillas (burrito-size, about 10 inches)
  • 1½ cups shredded mozzarella cheese (low-moisture, whole-milk)
  • ½ cup shredded cheddar cheese
  • 2 tablespoons butter, softened
  • Sour cream (for serving, optional)
  • Salsa or pico de gallo (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Cook the beef filling. Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spatula, until browned—about 5 minutes. Drain off excess fat if needed (leave about a tablespoon for flavor). Add the diced onion and cook for 2 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant. Add the tomato paste and water, stir well, and cook for another minute until the mixture is thick and…
  2. Prep your tortillas. Lay the flour tortillas flat on your cutting board. Lightly brush one side of each tortilla with softened butter.
  3. Assemble the pockets. Flip the tortillas over so the buttered side is facing down. On the bottom half of each tortilla (closest to you), sprinkle about 2 tablespoons of the mozzarella-cheddar cheese mixture. Top with about ⅓ cup of the beef filling. Sprinkle another 2 tablespoons of cheese on top of the beef. Fold the top half of the tortilla over the filling to create a half-moon shape. Press gently to seal the edges.
  4. Cook the pockets. Wipe out the skillet with a paper towel. Place it back over medium heat. Carefully place the assembled pockets in the skillet, buttered side down. Cook for 2-3 minutes until the bottom is golden brown and crispy. Use your spatula to carefully flip each pocket. Cook for another 2-3 minutes on the second side until golden and the cheese is melted and bubbly.
  5. Rest and serve. Transfer the cooked pockets to a plate and let them rest for 1-2 minutes. Slice in half if you want, or serve whole. Add your favorite toppings and dig in while they’re still warm and crispy.

Notes

Let the filling cool for 5 minutes before assembling to prevent soggy tortillas. Use medium heat for best results. Shred your own cheese from a block for better melt. Don’t overcrowd the pan. For freezing, assemble uncooked pockets and freeze for up to 2 months; add 2-3 minutes to cooking time when cooking from frozen.

Nutrition

Keywords: crispy cheesy beef tortilla pockets, 15 minute recipe, weeknight dinner, ground beef, tortilla pockets, cheesy beef

Find it online: https://nadinetable.com/crispy-cheesy-beef-tortilla-pockets-easy-15-min-recipe/