Cheesy Beef Pockets
Cheesy Beef Pockets
Ingredients
For the Beef Filling
- 1 pound ground beef, 80% lean, 20% fat
- 1 onion, finely diced
- 1 tablespoon fresh garlic, minced
- 1 cup bell pepper, chopped
- 1 Serrano pepper, chopped (optional)
- 3 tablespoons tomato paste
- 1 teaspoon salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon chili powder
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 3/4 cup water
- 2 tablespoons oil
For Assembly and Baking
- 4 large tortillas, cut into half
- 3 tablespoons butter, or garlic butter
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a large pan or skillet, heat the 2 tablespoons of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 3
Add the finely diced onion, minced fresh garlic, chopped bell pepper, and optional chopped Serrano peppers to the pan with the beef. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 4
Stir in the tomato paste, salt, garlic powder, smoked paprika powder, chili powder, red chili flakes, black pepper, and cumin powder. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 2 min
- 5
Pour in the 3/4 cup of water and bring the mixture to a simmer. Reduce the heat to medium-low and continue to simmer for 5-7 minutes, or until the liquid has mostly reduced and the filling is well combined and slightly thickened.
⏱️ 7 min
- 6
While the beef filling simmers, take the 4 large tortillas and cut each into half, creating 8 half-moon shapes.
⏱️ 2 min
- 7
To assemble the pockets: Take one half-tortilla. Place a small amount of shredded mozzarella cheese on one end, then spoon a generous portion of the cooked beef filling over the cheese. Fold the tortilla into a triangular pocket, pressing the edges to seal.
⏱️ 8 min
- 8
Brush a round baking dish with the 3 tablespoons of butter or garlic butter. Arrange the triangular beef pockets in the dish, forming a circular pattern. Brush the tops of the pockets with more butter or garlic butter.
⏱️ 3 min
- 9
Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1 cup of shredded cheddar cheese evenly over the pockets.
⏱️ 1 min
- 10
Bake for 15-20 minutes, or until the cheese is melted, golden, and bubbly, and the tortillas are lightly crisped.
⏱️ 20 min•🌡️ 375
- 11
Carefully remove from the oven. Slice and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef Pockets
For the Beef Filling
- 1 pound ground beef, 80% lean, 20% fat
- 1 onion, finely diced
- 1 tablespoon fresh garlic, minced
- 1 cup bell pepper, chopped
- 1 Serrano pepper, chopped (optional)
- 3 tablespoons tomato paste
- 1 teaspoon salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon chili powder
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 3/4 cup water
- 2 tablespoons oil
For Assembly and Baking
- 4 large tortillas, cut into half
- 3 tablespoons butter, or garlic butter
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a large pan or skillet, heat the 2 tablespoons of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 3
Add the finely diced onion, minced fresh garlic, chopped bell pepper, and optional chopped Serrano peppers to the pan with the beef. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 4
Stir in the tomato paste, salt, garlic powder, smoked paprika powder, chili powder, red chili flakes, black pepper, and cumin powder. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 2 min - 5
Pour in the 3/4 cup of water and bring the mixture to a simmer. Reduce the heat to medium-low and continue to simmer for 5-7 minutes, or until the liquid has mostly reduced and the filling is well combined and slightly thickened.
⏱️ 7 min - 6
While the beef filling simmers, take the 4 large tortillas and cut each into half, creating 8 half-moon shapes.
⏱️ 2 min - 7
To assemble the pockets: Take one half-tortilla. Place a small amount of shredded mozzarella cheese on one end, then spoon a generous portion of the cooked beef filling over the cheese. Fold the tortilla into a triangular pocket, pressing the edges to seal.
⏱️ 8 min - 8
Brush a round baking dish with the 3 tablespoons of butter or garlic butter. Arrange the triangular beef pockets in the dish, forming a circular pattern. Brush the tops of the pockets with more butter or garlic butter.
⏱️ 3 min - 9
Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1 cup of shredded cheddar cheese evenly over the pockets.
⏱️ 1 min - 10
Bake for 15-20 minutes, or until the cheese is melted, golden, and bubbly, and the tortillas are lightly crisped.
⏱️ 20 min•🌡️ 375 - 11
Carefully remove from the oven. Slice and serve hot.
⏱️ 1 min