⭐ Instructions
1. Make the Filling
- Cook ground beef in a skillet until browned.
- Add onion + garlic and cook 2–3 minutes.
- Add taco seasoning, tomato sauce, and water.
- Let simmer 5–7 minutes until thickened.
- Mix in corn, beans, peppers, or anything you like.
2. Assemble the Cheesy Pockets
- Lay a tortilla flat.
- Add a layer of shredded cheese in the center.
- Spoon 2–3 tbsp of taco meat on top.
- Fold the tortilla like a square pocket:
- Fold bottom up
- Then left side
- Then right side
- Then fold top down
- Press gently to seal (the cheese will help glue it).
3. Cook the Pockets
- Heat a pan with a bit of oil or butter.
- Cook each pocket 2–3 minutes per side until:
✓ Golden
✓ Crispy
✓ Cheese melted inside
⭐ Serve With Dipping Sauce
Creamy Taco Dip
- 3 tbsp sour cream
- 1 tbsp mayo
- 1 tbsp taco seasoning
- Splash of lime juice
- Mix until smooth.
OR
Nacho Cheese Dip
- Melt ½ cup cheddar with ¼ cup milk + pinch of paprika.
🌮🔥 Tips for EXTRA CHEESY Pockets
- Add a thin layer of cheese under AND over the meat.
- For maximum crispiness → use butter + oil mix in the pan.
- Tortillas that are slightly warm fold better and don’t crack.
If you want, I can make:
📌 A short viral-style Facebook caption
🎥 A 20-second video script
🧀 A chicken version
🇲🇦 A Moroccan flavor twist
Just tell me!