Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning mix
- 1/2 cup water
- 1/2 cup mild or medium salsa (or diced tomatoes with green chiles, drained)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, asadero)
- 8 small (6-inch) flour tortillas
- Vegetable oil, for pan-frying
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, sliced jalapeños, fresh cilantro
Instructions
- In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add the finely diced yellow onion to the skillet with the cooked beef and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the taco seasoning over the beef and onion mixture. Add the water and salsa (or diced tomatoes with green chiles). Stir well, bring to a simmer, and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove from heat.
- Preheat your oven to 375°F (190°C). Lay out the flour tortillas on a clean surface. Spoon about 2-3 tablespoons of the seasoned beef mixture onto one half of each tortilla, leaving a small border. Sprinkle about 1-2 tablespoons of the shredded Mexican cheese blend over the beef.
- Fold the empty half of the tortilla over the filling to create a half-moon pocket. Press down gently to seal the edges. Repeat with the remaining tortillas and filling.
- In a large non-stick skillet, add about 1/4 inch of vegetable oil and heat over medium-high heat until shimmering. Carefully place 2-3 taco pockets in the hot oil (do not overcrowd the pan). Fry for 2-3 minutes per side, or until golden brown and crispy.
- Once crispy, transfer the fried taco pockets to a baking sheet lined with parchment paper. Bake for 5-7 minutes in the preheated oven, or until the cheese is fully melted and bubbly. This step ensures the cheese is perfectly gooey inside.
- Serve the Spicy Crispy Mexican Taco Pockets immediately with your favorite toppings like shredded lettuce, diced tomatoes, a dollop of sour cream, a spoonful of guacamole, or spicy jalapeño slices. Enjoy the delicious crunch!
Notes
For a leaner option, substitute ground chicken or turkey. To make ahead, prepare the beef filling and store it in the fridge for up to 3 days. Assemble and fry the pockets just before serving for maximum crispness. Leftover pockets can be reheated in a toaster oven or air fryer for best results, avoiding the microwave to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 pockets
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg