Taco Pockets Recipe

Taco Pockets are made with juicy, cumin-spiced beef or turkey patties, fresh salad, and melting Monterey Jack cheese, all wrapped snugly inside a warm, blistered flour tortilla. The result is a mess-free, handheld meal that combines the savory satisfaction of a burger with the zesty flavors of a taco, without the crumbling shells or dripping sauce. It is the ultimate fun dinner for a family game night and makes a perfect customizable meal for four.

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Taco Pockets Ingredients

For the Taco Patties:

• 1 1/3 pounds Ground Sirloin: Or ground turkey breast for a lighter option.
• 1 small Onion: Finely chopped.
• 2 cloves Garlic: Chopped.
• 1 tablespoon Ground Cumin: Provides the earthy, warm taco flavor.
• 1 tablespoon Dark Chili Powder: For depth and color.
• 1 teaspoon Cayenne Pepper Sauce: Adds a vinegar-based kick.
• 1 teaspoon Coarse Salt: Seasoning.
• 1 tablespoon Vegetable Oil: For frying.

For the Assembly:

• 4 (12-inch) Soft Flour Tortillas: Large “burrito size” tortillas are essential for folding.
• 1 cup Mild Taco Sauce: For spreading.
• 1 Heart of Romaine Lettuce: Shredded.
• 2 Small Plum Tomatoes: Seeded and chopped.
• 2 cups Shredded Monterey Jack Cheese: Or a Mexican blend.

For the So Mild Salsa:

• 1 tablespoon Extra-Virgin Olive Oil: For sautéing.
• 1 medium Onion: Finely chopped.
• 1 medium Green Bell Pepper: Seeded and finely chopped.
• 2 cloves Garlic: Minced.
• 1 teaspoon Ground Cumin: Adds warmth.
• 1 (15-ounce) can Chunky Crushed Tomatoes: The base of the dip.

How To Make Taco Pockets

1. Season the meat: In a large bowl, combine the ground meat with the chopped onion, garlic, cumin, chili powder, cayenne sauce, and salt. Mix gently with your hands until combined, then form the mixture into 4 equal-sized oval or square patties (to match the folding shape).
2. Fry the patties: Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and pan-fry them for about 7 minutes on each side until they are well-browned and cooked through. Remove from the pan and set aside.
3. Cook the salsa: While the meat cooks, heat the olive oil in a small saucepan over moderate heat. Add the onion, green pepper, and garlic. Season with cumin, salt, and pepper. Cook for 5 minutes until the vegetables are tender. Remove from heat, stir in the canned tomatoes, and transfer to a serving bowl.
4. Warm the tortillas: Heat a dry griddle pan or large skillet. Blister each flour tortilla for about 30 seconds on each side until they are pliable and have light brown spots.
5. Assemble the pockets: Place a warm tortilla on a plate. Spread 1/4 cup of mild taco sauce in the center. Pile the shredded lettuce, chopped tomatoes, and a generous handful of cheese in the middle. Top the veggies with a hot cooked patty.
6. Fold the parcels: Wrap the tortilla up and over the patty on all four sides to create a square packet. Turn the pouch over (seam-side down) and cut diagonally from corner to corner. This creates two triangular pockets that hold the filling securely.

Recipe Tips

• Patty Shape: Instead of a traditional round burger shape, try shaping your meat patties into slight squares or ovals. This helps them fit better when you fold the four sides of the tortilla over them.
• Cook the Veggies: For the salsa, sautéing the onions and peppers removes their raw bite, making this a “So Mild” salsa that is kid-friendly and easier to digest than raw pico de gallo.
• Tortilla Size Matters: Do not try to use standard 8-inch taco tortillas for this. You need the extra-large 12-inch burrito size wraps, or you won’t have enough dough to overlap and seal the pocket.
• Seeding Tomatoes: When chopping tomatoes for the filling, squeeze out the watery seeds first. This prevents the hot pocket from getting soggy inside.

What To Serve With Taco Pockets?

These substantial pockets need something crunchy on the side. Serve them with a platter of fresh seasonal vegetable sticks (like carrots, celery, or jicama) and a bowl of blue corn tortilla chips for scooping up the homemade mild salsa. A side of Mexican rice or black beans simmered with lime juice rounds out the meal perfectly.

How To Store Leftovers Taco Pockets?

• Refrigerate: It is best to store the components separately. Store the cooked patties and the salsa in airtight containers in the fridge for up to 3 days. Keep tortillas at room temperature.
• Reheat: Reheat the patty in the microwave or skillet until hot, then assemble the pocket fresh with cold cheese and lettuce to keep the textures distinct.
• Freeze: The cooked meat patties freeze well for up to 3 months. The salsa also freezes well.

Taco Pockets Nutrition Facts

• Calories: ~650 kcal
• Fat: 32g
• Carbohydrates: 45g
• Protein: 38g
• Nutrition information is estimated per serving (1 full pocket/2 halves).

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