Cheesy Beef Taco Pockets

These Cheesy Beef Taco Pockets are a brilliant hybrid between a quesadilla and a hand pie. By baking them instead of frying, you get a satisfyingly crispy tortilla shell without the extra grease. The tomato sauce in the filling is the secret to keeping the ground beef juicy inside the “pocket,” while the melted cheddar acts as the delicious glue that holds everything together. They are perfect for a quick weeknight dinner or as a portable snack for game day.

Cheesy Beef Taco Pockets

Ingredients:

How To Make Cheesy Beef Taco Pockets:

Step 1: Cook the Beef Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Add the onion and garlic, sautéing for 3/4 minutes until softened. Stir in the chili powder, cumin, paprika, cayenne, salt, and pepper.

Step 2: Simmer and Cheese: Pour in the tomato sauce and let it simmer for 2/3 minutes until the mixture thickens and isn’t “soupy.” Remove from the heat and stir in the shredded cheddar. Let the filling cool slightly so it doesn’t tear the tortillas.

Step 3: Assemble the Pockets: Preheat your oven to 375°F. Place a tortilla on a flat surface and spoon 2/3 tablespoons of the beef mixture into the center. Fold the edges over to create your preferred pocket shape (a half-moon fold is easiest).

Tip: If your tortillas are a bit stiff and cracking, wrap them in a damp paper towel and microwave them for 15/20 seconds before folding. This makes them much more pliable!

Step 4: Bake until Crispy: Arrange the pockets on a parchment-lined baking sheet. Brush the tops lightly with olive oil to help them brown. Bake for 12/15 minutes until the edges are golden and the shells are crispy.

Step 5: Serve: Enjoy them warm with a side of sour cream, salsa, or a sprinkle of fresh cilantro.