Cheesy Beef Pockets

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Cheesy Beef Pockets

By

Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

Yield

4

Time

50 minutes

Rating

—

Ingredients

1 lb (450 g) ground beef, 80% lean / 20% fat

1 onion, finely diced

1 tbsp (15 ml) fresh garlic, minced

1 cup (120 g) bell pepper, chopped

1–2 Serrano peppers, chopped (optional)

3 tbsp (45 g) tomato paste

Salt, to taste

1 tsp (5 g) garlic powder

1 tsp (5 g) smoked paprika

1/2 tsp (2.5 g) chili powder

1 tsp (5 g) red chili flakes

1 tsp (5 g) black pepper

1 tsp (5 g) cumin powder

3/4 cup (180 ml) water

2 tbsp (30 ml) oil

4 large tortillas (will be halved to make 8 pockets)

3 tbsp (45 g) butter or garlic butter (for greasing and brushing)

1 cup (115 g) shredded mozzarella, plus extra for topping

1 cup (115 g) shredded cheddar

Instructions

Step 1

Prep: Preheat oven to 400°F (200°C). Shred cheeses and chop vegetables so they're ready.

Step 2

Cook aromatics: Heat 2 tbsp oil in a pan over medium heat. Once hot, add the diced onion and minced garlic; sauté 1–2 minutes until onions turn translucent.

Step 3

Brown the beef: Add the ground beef and cook 3–4 minutes, breaking it up, until it changes color.

Step 4

Season: Add salt, garlic powder, smoked paprika, chili powder, red chili flakes, black pepper, and cumin. Stir well to combine all the spices with the beef.

Step 5

Tomato paste and simmer: Add 3 tbsp tomato paste and sauté 2–3 minutes. Pour in 3/4 cup (180 ml) water and continue cooking on medium for 8–10 minutes, or until the beef is cooked through and most of the water has evaporated.

Step 6

Add peppers: Stir in the chopped bell pepper and optional Serrano peppers; sauté 2–3 minutes. Turn off the heat and set the filling aside to cool slightly.

Step 7

Prepare tortillas: Cut each large tortilla in half to make 8 semicircles. Place about 1 cup (approx. a small handful) shredded mozzarella in the center of each tortilla half, then top with 2–3 tbsp of the beef filling.

Step 8

Fold and seal: Fold each filled tortilla into a triangle and press the edges to seal. Repeat until all tortillas are filled.

Step 9

Arrange in dish: Grease a circular baking dish (or baking sheet) with garlic butter (about 1–2 tbsp). Arrange the folded pockets in the dish seam-side down.

Step 10

Finish and bake: Brush the tops of the pockets with remaining garlic butter. Sprinkle additional mozzarella and the shredded cheddar evenly over the arranged pockets. Bake at 400°F (200°C) for 15–20 minutes, or until the cheese is fully melted and bubbly and the tops are lightly golden.

Step 11

Serve: Remove from oven and let cool 2–3 minutes before serving. Enjoy warm.

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Cheesy Beef Pockets

By

Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

Yield

4

Time

50 minutes

Rating

—

Ingredients

1 lb (450 g) ground beef, 80% lean / 20% fat

1 onion, finely diced

1 tbsp (15 ml) fresh garlic, minced

1 cup (120 g) bell pepper, chopped

1–2 Serrano peppers, chopped (optional)

3 tbsp (45 g) tomato paste

Salt, to taste

1 tsp (5 g) garlic powder

1 tsp (5 g) smoked paprika

1/2 tsp (2.5 g) chili powder

1 tsp (5 g) red chili flakes

1 tsp (5 g) black pepper

1 tsp (5 g) cumin powder

3/4 cup (180 ml) water

2 tbsp (30 ml) oil

4 large tortillas (will be halved to make 8 pockets)

3 tbsp (45 g) butter or garlic butter (for greasing and brushing)

1 cup (115 g) shredded mozzarella, plus extra for topping

1 cup (115 g) shredded cheddar

Instructions

Step 1

Prep: Preheat oven to 400°F (200°C). Shred cheeses and chop vegetables so they're ready.

Step 2

Cook aromatics: Heat 2 tbsp oil in a pan over medium heat. Once hot, add the diced onion and minced garlic; sauté 1–2 minutes until onions turn translucent.

Step 3

Brown the beef: Add the ground beef and cook 3–4 minutes, breaking it up, until it changes color.

Step 4

Season: Add salt, garlic powder, smoked paprika, chili powder, red chili flakes, black pepper, and cumin. Stir well to combine all the spices with the beef.

Step 5

Tomato paste and simmer: Add 3 tbsp tomato paste and sauté 2–3 minutes. Pour in 3/4 cup (180 ml) water and continue cooking on medium for 8–10 minutes, or until the beef is cooked through and most of the water has evaporated.

Step 6

Add peppers: Stir in the chopped bell pepper and optional Serrano peppers; sauté 2–3 minutes. Turn off the heat and set the filling aside to cool slightly.

Step 7

Prepare tortillas: Cut each large tortilla in half to make 8 semicircles. Place about 1 cup (approx. a small handful) shredded mozzarella in the center of each tortilla half, then top with 2–3 tbsp of the beef filling.

Step 8

Fold and seal: Fold each filled tortilla into a triangle and press the edges to seal. Repeat until all tortillas are filled.

Step 9

Arrange in dish: Grease a circular baking dish (or baking sheet) with garlic butter (about 1–2 tbsp). Arrange the folded pockets in the dish seam-side down.

Step 10

Finish and bake: Brush the tops of the pockets with remaining garlic butter. Sprinkle additional mozzarella and the shredded cheddar evenly over the arranged pockets. Bake at 400°F (200°C) for 15–20 minutes, or until the cheese is fully melted and bubbly and the tops are lightly golden.

Step 11

Serve: Remove from oven and let cool 2–3 minutes before serving. Enjoy warm.

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Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

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French onion soup traybake

By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

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By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

More from Weeknight Dinners

View All →

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

French onion soup traybake

By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

50 min

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By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Spicy Chicken Curry

By Neelam Batra

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Garlic Butter Chicken Parm Sandwich

By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

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