Cheesy Beef Pockets
Cheesy Beef Pockets
Ingredients
For the Cheesy Beef Pockets
- 1 pound ground beef, lean
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 2 tablespoons taco seasoning
- 1/4 cup water
- 6 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Pico de Gallo
- 2 cups fresh tomatoes, diced
- 3/4 cup yellow onion, chopped
- 1/2 cup cilantro, chopped
- 2 garlic cloves, chopped
- 2 tablespoons lime juice, from 2 limes
- 1 jalapeño pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the Pico de Gallo: In a medium bowl, combine the diced fresh tomatoes, chopped onion, chopped cilantro, chopped garlic cloves, lime juice, chopped jalapeño pepper, salt, black pepper, and smoked paprika. Stir well to combine and set aside to allow flavors to meld.
⏱️ 10 min
- 3
Prepare the beef filling: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned. Drain any excess fat. Add the diced red bell pepper and diced yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the taco seasoning and water, bring to a simmer, and cook until the liquid has mostly evaporated, about 3-5 minutes. Remove from heat.
⏱️ 15 min
- 4
Prepare the garlic herb butter: In a small bowl, combine the melted butter, minced garlic, and chopped fresh parsley. Stir thoroughly.
⏱️ 3 min
- 5
Assemble the beef pockets: Take one large flour tortilla. Using kitchen scissors, cut a straight slit from the center of the tortilla to one edge. Spread 1/4 cup of the shredded Monterey Jack cheese onto one quadrant of the tortilla, specifically the quadrant adjacent to one side of the cut. Top with 1/4 cup of the beef mixture.
⏱️ 2 min
- 6
Fold the filled quadrant over onto the adjacent quadrant, pressing down slightly to seal. Place another 1/4 cup of the shredded Monterey Jack cheese and 1/4 cup of the beef mixture onto the newly exposed quadrant (the one that was just folded onto).
⏱️ 1 min
- 7
Fold this section over onto the next adjacent quadrant. Place a final 1/4 cup of the shredded Monterey Jack cheese and 1/4 cup of the beef mixture onto the remaining exposed quadrant. Fold this last section over, completing the triangular shape and enclosing all the filling. This results in a triangular pocket. Repeat this process for the remaining 5 tortillas.
⏱️ 10 min
- 8
Lightly brush the bottom of a 10-inch cast-iron skillet (or similar oven-safe pan) with some of the garlic herb butter mixture. Arrange the 6 filled triangular beef pockets in the pan, forming a circular pattern.
⏱️ 2 min
- 9
Brush the tops of all the arranged beef pockets generously with the remaining garlic herb butter mixture. Evenly sprinkle the 1 cup of shredded cheddar cheese over the entire surface of the pockets in the pan.
⏱️ 2 min
- 10
Bake for 15-20 minutes, or until the cheese is bubbly and melted, and the tortillas are golden brown and slightly crispy. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 11
Remove the pan from the oven. Cut the assembled dish into individual triangular servings directly in the pan. Serve hot, topped with a generous spoonful of the prepared Pico de Gallo.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef Pockets
For the Cheesy Beef Pockets
- 1 pound ground beef, lean
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 2 tablespoons taco seasoning
- 1/4 cup water
- 6 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Pico de Gallo
- 2 cups fresh tomatoes, diced
- 3/4 cup yellow onion, chopped
- 1/2 cup cilantro, chopped
- 2 garlic cloves, chopped
- 2 tablespoons lime juice, from 2 limes
- 1 jalapeño pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the Pico de Gallo: In a medium bowl, combine the diced fresh tomatoes, chopped onion, chopped cilantro, chopped garlic cloves, lime juice, chopped jalapeño pepper, salt, black pepper, and smoked paprika. Stir well to combine and set aside to allow flavors to meld.
⏱️ 10 min - 3
Prepare the beef filling: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned. Drain any excess fat. Add the diced red bell pepper and diced yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the taco seasoning and water, bring to a simmer, and cook until the liquid has mostly evaporated, about 3-5 minutes. Remove from heat.
⏱️ 15 min - 4
Prepare the garlic herb butter: In a small bowl, combine the melted butter, minced garlic, and chopped fresh parsley. Stir thoroughly.
⏱️ 3 min - 5
Assemble the beef pockets: Take one large flour tortilla. Using kitchen scissors, cut a straight slit from the center of the tortilla to one edge. Spread 1/4 cup of the shredded Monterey Jack cheese onto one quadrant of the tortilla, specifically the quadrant adjacent to one side of the cut. Top with 1/4 cup of the beef mixture.
⏱️ 2 min - 6
Fold the filled quadrant over onto the adjacent quadrant, pressing down slightly to seal. Place another 1/4 cup of the shredded Monterey Jack cheese and 1/4 cup of the beef mixture onto the newly exposed quadrant (the one that was just folded onto).
⏱️ 1 min - 7
Fold this section over onto the next adjacent quadrant. Place a final 1/4 cup of the shredded Monterey Jack cheese and 1/4 cup of the beef mixture onto the remaining exposed quadrant. Fold this last section over, completing the triangular shape and enclosing all the filling. This results in a triangular pocket. Repeat this process for the remaining 5 tortillas.
⏱️ 10 min - 8
Lightly brush the bottom of a 10-inch cast-iron skillet (or similar oven-safe pan) with some of the garlic herb butter mixture. Arrange the 6 filled triangular beef pockets in the pan, forming a circular pattern.
⏱️ 2 min - 9
Brush the tops of all the arranged beef pockets generously with the remaining garlic herb butter mixture. Evenly sprinkle the 1 cup of shredded cheddar cheese over the entire surface of the pockets in the pan.
⏱️ 2 min - 10
Bake for 15-20 minutes, or until the cheese is bubbly and melted, and the tortillas are golden brown and slightly crispy. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 11
Remove the pan from the oven. Cut the assembled dish into individual triangular servings directly in the pan. Serve hot, topped with a generous spoonful of the prepared Pico de Gallo.
⏱️ 5 min