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Taco Pocket Bake

Seasoned taco beef folded into tortilla pockets and baked under melted cheese.
Print Recipe
Cook Time 20 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

For the taco meat

  • 1.5 lbs ground beef
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes optional
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder

For assembly

  • 8-10 large flour tortillas
  • 1 ½-2 cups shredded cheese

For topping

  • Cilantro
  • Diced red onion
  • Extra cheese
  • Hot sauce

Instructions
 

  • In a large skillet over medium-high heat, cook the ground beef until it starts to brown.
  • Add onion and cook until soft, about 3–4 minutes. Stir in garlic and cook just until fragrant.
  • Add tomato paste, salt, pepper, red pepper flakes, cumin, chili powder, and garlic powder. Stir until everything is coated and the beef looks evenly seasoned and slightly glossy. Cook another couple of minutes so it all comes together. Set aside.
  • Preheat oven to 375°F.
  • Cut tortillas in half.
  • Spoon 2–3 tablespoons of taco meat into the center of each half. Fold one side over, then the other, forming a triangle-shaped pocket.
  • Lay the folded pockets flat in a baking dish or cast iron skillet in a circular pattern so the pointed ends meet toward the center and the rounded edges face outward, snug against each other.
  • Sprinkle cheese generously over the top, letting it fall into all the seams.
  • Bake for 15–20 minutes, until the cheese is melted and the edges of the tortillas are lightly crisp.
  • Top with cilantro, red onion, extra cheese, and hot sauce. Serve straight from the pan while it's still hot.