Ingredients
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 cup salsa (optional)
- 6–8 medium flour tortillas
- 2 tbsp butter, melted (for brushing)
- Optional: chopped fresh cilantro, sour cream, or guacamole for serving
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook the beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add aromatics: Add the chopped onion and garlic. Cook for 3–4 minutes until softened.
- Season: Stir in the chili powder, cumin, salt, and pepper. Mix well and cook for another minute. Remove from heat and let it cool slightly.
- Assemble pockets: Lay out a tortilla. Spoon some beef mixture onto one half. Add a spoonful of salsa (if using) and sprinkle with shredded cheese. Fold the tortilla over to form a half-moon shape and press the edges to seal (you can lightly press with a fork). Repeat with remaining tortillas.
- Brush & bake: Place the pockets on the prepared baking sheet. Brush the tops with melted butter. Bake for 12–15 minutes or until golden brown and crispy.
- Serve: Let cool slightly, then serve warm with your favorite toppings like sour cream, guacamole, or fresh cilantro.
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