Here’s a delicious Cheesy Baked Beef and Tortilla Pockets recipe — perfect for a quick dinner, snack, or game day treat. These golden, crispy pockets are loaded with seasoned beef, melty cheese, and baked until perfectly crisp.
Cheesy Baked Beef and Tortilla Pockets
Ingredients (Makes about 6–8 pockets):
- 1 lb (450g) ground beef
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup tomato sauce (or salsa)
- 1 cup shredded cheddar cheese (or a mix: cheddar, Monterey Jack, mozzarella)
- 6–8 flour tortillas (medium size)
- 1 tbsp olive oil (for brushing)
- Optional add-ins: jalapeños, corn, black beans, chopped bell peppers
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook the beef:
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onions and garlic; sauté until soft (2–3 minutes).
- Stir in taco seasoning and tomato sauce. Simmer for 3–5 minutes until thickened. Remove from heat.
- Assemble pockets:
- Warm tortillas slightly to make them pliable.
- Place a generous spoonful of beef mixture in the center of each tortilla.
- Top with shredded cheese and optional add-ins.
- Fold the tortilla over the filling (like a burrito or envelope) and place seam-side down on the baking sheet.
- Bake:
- Brush tops lightly with olive oil.
- Bake for 12–15 minutes, or until golden and crispy.
- Serve:
- Let cool slightly before serving.
- Serve with sour cream, guacamole, salsa, or hot sauce.
Tips & Variations:
- Make it vegetarian: Substitute beef with beans, lentils, or plant-based ground.
- Use puff pastry instead of tortillas for flakier pockets.
- Add spice: Mix in chipotle peppers in adobo or chili flakes for heat.
- Freeze ahead: Assemble and freeze before baking. Bake straight from frozen (add 5–7 minutes extra time).
Want a printable recipe card or a visual step-by-step guide?