Ingredients
1 lb Ground beef (lean works best)
6–8 Large flour tortillas
2 cups Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
1 small Onion, finely diced
1 packet Taco seasoning (or a mix of chili powder, cumin, and garlic powder)
2 tbsp Butter, melted
Optional: Chopped cilantro for garnish and sour cream for dipping.
Instructions
Prepare the Filling: In a large skillet, brown the ground beef and onion over medium-high heat. Drain the grease.
Season: Stir in the taco seasoning and a splash of water. Simmer for 2–3 minutes until the liquid has reduced and the beef is well-coated.
Assemble: Lay a tortilla flat. Place a generous sprinkle of cheese in the center, followed by a scoop of the beef mixture, and another layer of cheese.
Fold: Fold the sides of the tortilla inward to create a square or rectangular pocket (the cheese acts as “glue” once it melts).
Arrange: Place the pockets seam-side down in a greased baking dish. They should be snug against each other.
The Golden Crust: Brush the tops of the tortillas generously with the melted butter. This gives them that toasted, flaky look in the photo.
Bake: Bake at 400°F (200°C) for 12–15 minutes, or until the tops are golden brown and crisp.
Pro Tips for Success
Warm the Tortillas: If your tortillas are stiff, microwave them for 20 seconds under a damp paper towel before folding. This prevents them from cracking.
Add a Layer of Cream: For an even richer center, spread a thin layer of cream cheese or refried beans on the tortilla before adding the beef.
Keep it Crispy: Don’t cover the dish with foil while baking, or the tortillas will steam and become soft instead of crunchy.
The “Glue”: If your folds are popping open, you can use a tiny bit of flour and water mixed into a paste to seal the edges before placing them in the pan.
