Description

Beef Taco Pockets combine seasoned ground beef, cheese, and veggies tucked inside crispy baked tortillas—perfect for easy lunches, dinners, or handheld fun.

Ingredients

1 lb ground beef
1 tbsp taco seasoning (or homemade blend)
1/2 cup diced onion
1 clove garlic, minced
1/2 cup diced bell pepper (optional)
1/2 cup canned black beans, drained and rinsed (optional)
1 cup shredded cheddar or Mexican blend cheese
6–8 small flour or corn tortillas (6–8-inch)
Optional toppings: salsa, sour cream, chopped cilantro

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
In a skillet over medium heat, cook ground beef with onion and garlic until browned and onions are softened. Drain any excess fat.
Stir in taco seasoning, bell pepper, and black beans (if using), cooking 2 minutes until heated through.
Remove from heat and stir in 3/4 cup of cheese.
Place tortillas on the baking sheet. Spoon equal amounts of the beef mixture onto one half of each tortilla.
Fold tortillas over to form pockets and press edges to seal. Sprinkle remaining cheese on top.
Bake for 10–12 minutes until cheese is melted and tortillas are golden and crisp.
Remove from oven, let cool slightly, and serve with salsa, sour cream, and cilantro if desired.

Notes

Use whole wheat tortillas for added fiber.
Customize with corn, jalapeños, or chopped tomatoes.
Double the batch and freeze assembled pockets (unbaked). Bake from frozen, adding a few extra minutes.
These also work great in a sandwich press or skillet—cook 2–3 minutes per side until crispy.