Mexican Beef Tortilla Pockets
Crispy tortilla pockets filled with seasoned ground beef, refried beans, and melty pepper jack cheese - a fun twist on taco night that's perfect for sharing.
Equipment
Ingredients
Main Ingredients
olive oil (plus more for brushing)
15 ml
ground beef
450 g
garlic (minced)
3 clove
taco seasoning
30 ml
lime (juice of)
1 piece
cilantro (chopped, plus more for topping)
30 ml
flour tortilla (large)
4 piece
refried beans (canned)
283 g
pepper jack cheese (shredded)
200 g
sour cream (for serving)
120 ml
salsa (for serving)
120 ml
Instructions
Preheat oven
Preheat oven to 200°C (400°F).
Cook beef mixture
Heat olive oil in a skillet over medium heat. Add ground beef and garlic and cook, breaking up the meat, until browned, 6-8 minutes.
Season beef mixture
Stir in taco seasoning, then lime juice, and cook 1 more minute. Remove from heat and stir in cilantro.
Assemble tortilla pockets
Cut each tortilla in half. Spread a dollop of refried beans on each half, top with some beef mixture and cheese, then fold the sides over to form a triangle.
Arrange and prepare for baking
Arrange the pockets in a round baking dish in a pie shape. Brush tops with olive oil, sprinkle with salt, and top with a little more cheese.
Bake tortilla pockets
Bake 12-15 minutes, until golden and crispy.
Serve
Top with extra cilantro and serve warm with sour cream and salsa.
Original recipe
Storage
Reheat in oven to maintain crispiness. Can be frozen unbaked and baked directly from frozen, adding 5-7 minutes to cooking time.
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