Cheesy beef pockets
Directions
- 1In a pan, heat oil on medium heat.
- 2Once the oil is hot, add onions and garlic.
- 3Sauté them for 1 to 2 minutes until the onions become translucent.
- 4Then, add the minced beef and cook it for 3 to 4 minutes until it changes color.
- 5Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes.
- 6Mix well to combine all the ingredients.
- 7Add tomato paste and sauté for 2-3 min.
- 8Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated.
- 9Add the bell peppers and Serrano peppers to the pan and sauté them for 2 to 3 minutes.
- 10Then, turn off the heat and set aside.
- 11Preheat oven to 400°F.
- 12Take the tortilla wraps and cut them in half.
- 13Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling.
- 14Fold and seal the tortilla to form a triangle, then set it aside.
- 15Repeat with the remaining tortillas until all are filled with cheese and beef.
- 16Grease a circular baking dish with garlic butter.
- 17Arrange the prepared wraps in the dish.
- 18Brush the tops with more butter, then sprinkle with mozzarella and cheddar cheese.
- 19Bake for 15–20 minutes, or until the cheese is fully melted and bubbly.
Ingredients
- 1 lb ground beef, 80% lean and 20% fat
- 1 onion, finely diced
- 1 tbsp fresh garlic, minced
- 1 cup bell pepper, chopped
- 1 Serrano pepper, chopped
- 3 tbsp tomato paste
- to taste Salt
- 1 tsp garlic powder
- 1 tsp smoked paprika powder
- 0.5 tsp chili powder
- 1 tsp red chili flakes
- 1 tsp black pepper
- 1 tsp cumin powder
- 0.75 cup water
- 2 tbsp oil
- 4 large tortillas, cut into half
- 3 tbsp Butter/garlic butter
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
Equipment
panovencircular baking dish
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