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Taco Pockets

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/3 lbs 605g / 21ozGround sirloin or ground turkey breast
1 lb 454g / 16ozOnion - finely chopped (small)
2   Garlic cloves - chopped
1 tablespoon 15mlGround cumin
1 tablespoon 15mlDark chili powder
1 teaspoon 5mlCayenne pepper sauce
1 teaspoon 5mlCoarse salt
1 tablespoon 15mlVegetable oil
  = (1 turn around the pan)
4   Soft flour tortillas - (12" dia)
1 cup 237mlMild taco sauce
1   Romaine lettuce heart - shredded
2   Plum tomatoes - seeded, chopped (small)
2 cups 474mlShredded monterey jack
  Accompaniments
  Cut fresh seasonal vegetable pieces and
  Strips
  Assorted organic tortillas
  = (like blue corn, red corn or
  Black bean)
  So Mild Salsa - (see recipe)
  = (for dipping chips and vegetables)

Recipe Instructions

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium-high heat for 7 minutes on each side.

To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1/4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.

Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and So Mild Salsa for dipping.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A30) - from the TV FOOD NETWORK

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