Description
Delicious stuffed taco pockets filled with ground beef, cheese, and spices.
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
- 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.
- 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.
- 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.
- 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.
- 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 hot with sour cream, salsa, or guacamole on the side. The crisp bite, followed by the melted cheese and spiced filling, is unforgettable.
Notes
- Adjust spices to taste for desired heat level.
- Flat frying works best for achieving a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 pockets
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg