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Cheesy Beef Pocket Wraps

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Golden tortilla pockets filled with gooey cheese and spiced beef, perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 lb ground beef (80% lean)
  • 1 onion, finely diced
  • 1 tbsp fresh garlic, minced
  • 1 cup bell pepper, chopped (any color)
  • 1–2 Serrano peppers, chopped (optional)
  • 3 tbsp tomato paste
  • Salt to taste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika powder
  • 1/2 tsp chili powder
  • 1 tsp red chili flakes (adjust to heat preference)
  • 1 tsp black pepper
  • 1 tsp cumin powder
  • 3/4 cup water
  • 2 tbsp oil (neutral oil or olive oil)
  • 4 large tortillas, cut in half
  • 3 tbsp butter or garlic butter (for greasing and brushing)
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded

Instructions

  1. Heat 2 tablespoons oil in a skillet over medium heat until shimmering. Add the diced onion and minced garlic. Sauté for 1 to 2 minutes until the onion is translucent and fragrant.
  2. Add the ground beef. Break it up and cook 3 to 4 minutes, stirring occasionally, until no longer pink. Drain a little fat if the pan seems overly greasy, but keep some for flavor.
  3. Season with salt, black pepper, smoked paprika, garlic powder, chili powder, red chili flakes, and cumin. Stir to coat the meat evenly.
  4. Add the tomato paste and cook 2 to 3 minutes, stirring. This deepens the tomato flavor.
  5. Pour in 3/4 cup water. Bring to a simmer and cook 8 to 10 minutes on medium, stirring occasionally, until the beef is cooked through and most of the water has evaporated.
  6. Stir in the chopped bell pepper and Serrano peppers if using. Sauté 2 to 3 minutes more. Turn off the heat and let the filling cool slightly.
  7. Preheat your oven to 400°F (200°C).
  8. Cut the tortillas in half. Place a tablespoon of shredded mozzarella in the center of each half. Spoon 2 to 3 tablespoons of the beef filling on top of the cheese. Fold to seal.
  9. Grease a baking dish with butter and arrange the tortillas in a single layer.
  10. Brush the tops with more butter. Sprinkle remaining mozzarella and cheddar over the pockets.
  11. Bake for 15 to 20 minutes, until cheese is melted and tortillas are golden.
  12. Remove from the oven and let cool for 3 to 5 minutes before serving.

Notes

If you prefer milder pockets, omit the Serrano or reduce the red chili flakes. For a lighter version, swap half the cheddar for part-skim mozzarella.

Nutrition

Find it online: https://www.simplefamilydishes.com/cheesy-beef-pocket-wraps-recipe/