Ingredients
Scale
- 1 lb ground beef (or turkey)
- 8 small (fajita-sized) flour tortillas
- 2 tablespoons taco seasoning mix
- 1/2 small white onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, deseeded and finely minced (optional, for extra spice)
- 1 cup shredded Mexican blend cheese
- 2 cups vegetable oil, for frying
Instructions
- Step 1: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat. Add the diced onion, minced garlic, and minced jalapeño (if using) to the skillet. Sauté for 3-5 minutes until the onion softens. Stir in the taco seasoning and 1/4 cup of water, cooking for another 2-3 minutes until the liquid has mostly absorbed. Remove from heat.
- Step 2: Lay a flour tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the seasoned meat mixture onto one half of the tortilla, leaving a small border around the edge. Sprinkle generously with shredded cheese. Fold the other half of the tortilla over the filling to create a semi-circle pocket. Use a fork to firmly crimp the edges together, sealing the pocket. Repeat this process with the remaining tortillas and filling.
- Step 3: Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). Carefully place 1-2 taco pockets into the hot oil, ensuring not to overcrowd the pan.
- Step 4: Fry the taco pockets for 2-3 minutes per side, or until they are golden brown, crispy, and the cheese is melted and bubbly inside. Use tongs to carefully flip them.
- Step 5: Remove the crispy taco pockets from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with your favorite taco toppings like salsa, guacamole, or sour cream.
Notes
- These crispy pockets are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
- To revive their delightful crispness, reheat chilled taco pockets in an air fryer or oven at 350°F (175°C) for about 8-10 minutes, avoiding the microwave which makes them soft.
- Elevate your experience by serving these hot pockets with a cool cilantro-lime crema or a vibrant fresh mango salsa for a burst of contrasting flavors.
- For perfectly golden, non-greasy pockets, maintain your frying oil consistently at 350°F (175°C), and firmly double-crimp the edges with a fork to ensure a secure, delicious seal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Taco Pocket
- Calories: 870
- Sodium: 1050mg
- Fat: 65g
- Saturated Fat: 30g
- Trans Fat: 0.5g
- Protein: 4g