Description
Delicious cheesy taco pockets filled with spiced beef, beans, and cheese, perfect for a quick meal.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp crushed red pepper flakes (optional for extra heat)
- Salt and black pepper to taste
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro
- 8 flour tortillas (6-inch size)
- 1/4 cup sour cream or Greek yogurt (optional, for serving)
- Oil for frying
Instructions
- Sauté the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until fragrant and translucent—about 3–4 minutes. Stir in the ground beef, breaking it apart with a spatula.
- Season It Well: Once the beef starts to brown, sprinkle in chili powder, cumin, smoked paprika, oregano, and crushed red pepper flakes. Stir well so every bit of meat is coated with warm spices. Add salt and black pepper to taste.
- Add the Goodies: Stir in black beans and corn, cooking for another 2–3 minutes until everything is heated through. Take the skillet off the heat and mix in both shredded cheeses and cilantro. Let it cool slightly before assembling the pockets.
- Assemble the Pockets: Take a tortilla and place 2–3 tablespoons of the filling in the center. Fold in the sides, then roll tightly into a rectangular pocket shape. Use a toothpick if needed to hold the folds in place.
- Fry Until Golden: Heat enough oil in a frying pan to shallow-fry the taco pockets. Once hot, fry each pocket for 2–3 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
- Serve Warm: Serve hot with sour cream, salsa, or guacamole on the side. The crisp bite, followed by the melted cheese and spiced filling, is unforgettable.
Notes
- Feel free to customize the fillings based on your preferences.
- These pockets can be made ahead of time and frozen before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg