Ingredients
For the filling:
- 500 g (1 lb) ground beef (or chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade mix)
- ½ cup tomato sauce or salsa
- Salt & pepper to taste
For the pockets:
- 6–8 small flour tortillas
- 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup sliced jalapeños (optional)
- ¼ cup chopped cilantro (optional)
For cooking:
- 2–3 tbsp butter or oil
🔪 Instructions
1. Cook the filling
- Heat a pan over medium heat.
- Add ground meat and cook until browned.
- Stir in onion and garlic; cook until softened.
- Add taco seasoning and tomato sauce/salsa.
- Simmer 5–7 minutes until thick and flavorful.
- Remove from heat.
2. Assemble the pockets
- Lay a tortilla flat.
- On one half, add:
- A layer of cheese
- Spoonful of meat mixture
- Sour cream, tomatoes, jalapeños, cilantro
- Another sprinkle of cheese
- Fold the tortilla over to create a half-moon pocket.
- Press gently to seal.
3. Cook the tacos
- Heat butter or oil in a skillet over medium heat.
- Place folded tacos in the pan.
- Cook 2–3 minutes per side until golden brown and crispy, and cheese is melted.
4. Serve
- Remove and let cool slightly.
- Serve with extra sour cream, salsa, or guacamole.
🔥 Tips & Variations
- Swap beef for shredded chicken or beans for a vegetarian version.
- Add corn or black beans for extra texture.
- Use a sandwich press or air fryer (180°C / 350°F for ~6–8 minutes) for a crispier finish.