Loaded Cheesy Pocket Tacos (Print Version)
# Ingredients:
→ Filling
01 -
1 pound ground beef
02 -
1/2 cup finely chopped onion
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon ground cumin
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 cup frozen mixed vegetables
09 -
3/4 cup tomato sauce or enchilada sauce
→ Assembly
10 -
6 to 8 medium flour tortillas
11 -
2 cups shredded cheddar or Monterey Jack cheese
12 -
1/2 cup mozzarella slices (optional)
→ Garnishes
13 -
Fresh cilantro or parsley, chopped
14 -
Chopped green onions (optional)
# Instructions:
01 -
Set oven to 190°C (375°F) and allow to fully preheat.
02 -
Heat a large skillet over medium heat. Add ground beef and onion, cooking until beef is browned and onions are softened. Drain excess fat.
03 -
Incorporate garlic powder, smoked paprika, cumin, salt, and black pepper into the beef mixture. Sauté for 1–2 minutes to blend flavors.
04 -
Stir in frozen mixed vegetables and sauté for 2–3 minutes. Pour in tomato sauce and simmer gently for 5 minutes. Remove from heat after filling is well-combined.
05 -
Gently warm tortillas until soft and pliable, preventing cracking during assembly.
06 -
Place 2–3 tablespoons of beef filling onto the center of each tortilla. Layer with a portion of shredded cheese and roll tightly, folding in the sides.
07 -
Arrange rolled tortillas seam-side down in a greased or parchment-lined 33 x 23 cm (9 x 13 inch) baking dish. Sprinkle remaining shredded cheese and optional mozzarella slices over the top.
08 -
Bake in the preheated oven for 18–22 minutes or until cheese is thoroughly melted and golden. For a crispier top, broil for an additional 2 minutes if desired.
09 -
Allow baked tacos to rest briefly. Finish with chopped cilantro or parsley and green onions before serving hot.
# Notes:
01 -
Warming the tortillas before filling helps prevent tearing and ensures easier rolling.
02 -
Broiling briefly after baking creates a golden, bubbly cheese topping.