Cheesy Pocket Tacos (Printable Version)

Stuffed tortillas packed with beef, veggies, and gooey cheese for an easy, mouthwatering bite.

# What You'll Need:

→ Filling

01 - 3/4 cup tomato sauce or enchilada sauce
02 - 1 cup frozen mixed vegetables
03 - Black pepper, to taste
04 - Salt, to taste
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 1/2 cup finely chopped onion
09 - 1 pound ground beef

→ Assembly

10 - 1/2 cup mozzarella slices (optional)
11 - 2 cups shredded cheddar or Monterey Jack cheese
12 - 6 to 8 medium flour tortillas

→ Garnishes

13 - Chopped green onions (optional)
14 - Fresh parsley or cilantro, chopped

# Step-by-Step Guide:

01 - Give the baked tacos a rest for a few minutes. Toss on some chopped parsley or cilantro plus green onions. Dish them up while they're still warm.
02 - Pop that dish in your preheated oven and bake for 18–22 minutes. When you see gooey golden cheese, you're good. Want a crispier top? Stick them under the broiler for two minutes.
03 - Move the rolled tortillas, seam side down, into your lined or greased baking dish, 33 x 23 cm (9 x 13 inch). Scatter the rest of your shredded cheese and a few mozzarella slices if you like.
04 - Heap about 2–3 tablespoons of the meat mix right in the center of each tortilla. Toss some shredded cheese on top. Roll them up, tucking in the sides so everything stays put.
05 - Heat each tortilla till it's soft and bends easily. This stops them from cracking or splitting when you pack them.
06 - Toss in your mixed veggies and cook for a couple of minutes. Pour in your tomato or enchilada sauce. Let the filling bubble away for 5 minutes so it comes together, then take it off the heat.
07 - Sprinkle on the garlic powder, cumin, smoked paprika, salt, and black pepper. Stir for a minute or so to get those flavors mingling.
08 - Put a big skillet on medium heat. Cook down the onion and ground beef so the meat browns and onion gets squishy. Pour off any fat left in the pan.
09 - Crank your oven up to 190°C (375°F) and let it get hot.

# Additional Notes:

01 - Warming your tortillas stops them from ripping apart and makes rolling miles easier.
02 - A few minutes under the broiler at the end will bubble and brown that cheese just right.

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