Description
Crispy, golden pocket tacos filled with seasoned beef, melted cheese, and fresh toppings, perfect for a quick and satisfying meal.
Ingredients
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 packet (30 g) taco seasoning or 2 tablespoons homemade seasoning
- 1/4 cup (60 ml) water
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 8 small flour tortillas
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) salsa
- 1/2 cup (50 g) shredded lettuce
- 1/2 cup (75 g) diced tomatoes
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon butter (for toasting)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Mix in taco seasoning and water. Let simmer for 3–5 minutes until thickened.
- Lay out tortillas and place beef mixture on one side. Sprinkle cheddar and mozzarella cheese on top.
- Fold tortillas in half to form pockets.
- Melt butter in a clean skillet and toast each taco on both sides until golden brown and crispy, with melted cheese inside.
- Remove from pan, gently open, and add sour cream, salsa, lettuce, tomatoes, and cilantro before serving.
Notes
- Use pepper jack cheese for extra spice.
- Ground chicken or turkey can replace beef for a lighter option.
- For vegetarian version, use black beans or sautéed vegetables.
- Cook seam-side down first to help seal tacos.
- Reheat in a skillet for best crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
