Description
Delicious pocket tacos filled with seasoned beef and gooey melted cheese, pan-fried to perfection for a crispy exterior.
Ingredients
Scale
- 1 tbsp olive oil
- 1 ½ lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- ½ cup beef broth
- ½ cup tomato sauce
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 12–16 medium flour tortillas (8-inch diameter)
- 4 cups shredded Colby Jack or Mexican blend cheese
- 2 tbsp vegetable oil, for pan-frying
- 1 can (15 oz) refried beans, heated (optional)
- Sliced pickled jalapeños (optional)
- Sour cream or Greek yogurt (optional)
- Salsa or pico de gallo (optional)
- Guacamole or diced avocado (optional)
- Fresh cilantro, chopped (optional)
- Shredded lettuce (optional)
- Lime wedges (optional)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 6-8 minutes. Drain excess fat.
- Lower heat to medium and add chopped onion; cook until softened, about 5-7 minutes. Stir in minced garlic and sauté for 1 minute. Add taco seasoning, cumin, and smoked paprika; cook for 1 minute until fragrant.
- Pour in beef broth and tomato sauce. Simmer on low for 10-15 minutes, covered, then season with salt and pepper to taste and let mixture cool slightly.
- Warm tortillas in the microwave or a dry skillet. Place a tortilla flat, sprinkle ¼ cup shredded cheese over one half.
- Spoon 2-3 tablespoons of the meat filling over the cheese. Add optional ingredients if desired, then top with another ¼ cup of shredded cheese.
- Fold the tortilla to create a semi-circle pocket and press to seal. Repeat for all tortillas and filling.
- Heat 1-2 tablespoons vegetable oil in a non-stick skillet over medium heat. Place 2-3 tacos seam-side down and cook for 3-5 minutes until golden and crispy. Flip and cook for another 3-5 minutes until fully cooked.
- Transfer cooked tacos to a wire rack to keep warm while cooking remaining batches.
- Cut each taco diagonally, serve immediately with optional toppings.
Notes
These tacos are customizable with different fillings and toppings. For a healthier option, use lean meats and fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg