Taco Pockets

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Ground sirloin or ground turkey breast
1 lb	454g / 16oz	Onion - finely chopped (small)
2		Garlic cloves - chopped
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Dark chili powder
1 teaspoon	5ml	Cayenne pepper sauce
1 teaspoon	5ml	Coarse salt
1 tablespoon	15ml	Vegetable oil
		= (1 turn around the pan)
4		Soft flour tortillas - (12" dia)
1 cup	237ml	Mild taco sauce
1		Romaine lettuce heart - shredded
2		Plum tomatoes - seeded, chopped (small)
2 cups	474ml	Shredded 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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