Cheesy Baked Beef Tortilla Pockets
All the comfort of a cheesy beef taco wrapped like a tidy little pillow and baked until the tops turn bronze and the centers turn molten. Simple pantry staples, zero frying, and maximum melt — exactly the kind of weeknight win tinsuf champions.
Fold, brush, bake — and watch the cheese bubble at the edges.
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tbsp taco seasoning (or chili powder + cumin + paprika)
Salt and black pepper, to taste
1/2 cup tomato sauce or salsa
1 1/2 cups shredded cheddar or Mexican blend, divided
6 large flour tortillas
2 tbsp olive oil or melted butter, for brushing
Chopped cilantro or parsley, for garnish (optional)
Instructions
Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook beef and onion in a skillet over medium heat until browned; drain. Stir in garlic, taco seasoning, salt, and pepper; cook 30 seconds. Add tomato sauce or salsa and simmer 5–7 minutes until thick. Remove from heat and mix in 1/2 cup cheese.
Assemble: Spoon filling onto center of each tortilla, sprinkle with a little extra cheese, then fold sides in and top/bottom over to form a sealed pocket. Place seam-side down in the dish.
Brush tops with oil or butter. Bake 18–22 minutes until golden and crisp. For extra color, broil 1–2 minutes at the end, watching closely.
Garnish with herbs and serve with sour cream, guacamole, salsa, or queso.
Tips, Variations, and Make-Ahead
Cheese swaps: Pepper jack, Monterey Jack, or mozzarella melt beautifully.
Veggie boost: Stir in corn, diced bell peppers, or chopped spinach with the sauce.
Spicy: Add jalapeños or hot sauce to the beef mixture.
Air fryer: 375°F (190°C) for 10–12 minutes until crisp.
Freezer-friendly: Assemble unbaked pockets on a tray, freeze solid, then store in bags. Bake from frozen at 375°F, adding 5–7 minutes.
