Baked Cheesy Beef Tortilla Pockets | Easy Beef Dinner

These Baked Cheesy Beef Tortilla Pockets are filled with seasoned beef mince, vegetables and plenty of melted cheese, then brushed with garlic butter and baked until golden and delicious. They are easy to make, packed with flavour and perfect for a quick family dinner.

I love recipes like this because they take really simple ingredients and turn them into something a little more fun. The beef filling is made with onions, peppers and garlic, along with cumin, paprika, chilli and oregano. A little tomato paste and chicken stock bring everything together and keep the beef lovely and juicy.

The beef tortilla pockets are filled with plenty of shredded cheese before being folded into little triangles and arranged in a baking dish. Just before they go into the oven, they are brushed generously with homemade garlic butter and topped with even more cheese. The tortillas become slightly crisp and golden around the edges while the cheese inside gets beautifully melted.

Serve these cheesy beef tortilla pockets straight from the oven with sour cream, salsa and guacamole for dipping. They make such an easy dinner for the family, but they would also be great for sharing on movie nights, game nights or when you have friends over.

Preparation Time 15 minutes

Cook Time 25 minutes

Serves 4-6

Ingredients

500 g beef mince

6 large flour tortillas

1 large onion- chopped

1 bell pepper- diced

100 g sliced mushrooms- optional

2 cloves garlic- minced

2 tablespoons tomato paste

¼ cup chicken stock

1 tablespoon olive oil

2 cups shredded cheese

1 teaspoon cumin powder

1 teaspoon paprika

½ teaspoon chilli powder

½ teaspoon oregano

Salt and pepper- to taste

Garlic Butter

2 tablespoons butter- melted

½ teaspoon garlic powder

½ teaspoon parsley

1 clove garlic- finely grated

To Serve

Sour cream

Salsa

Guacamole

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and saute for 2-3 minutes, until slightly softened.

2. Add the beef mince and garlic. Cook over medium heat for 5-6 minutes, breaking up the mince as it cooks, until nicely browned. If using mushrooms, add them now and cook for another minute.

3. Add the cumin, paprika, chilli powder, oregano, salt and pepper. Stir in the tomato paste and chicken stock. Cover and cook over low heat for 5-6 minutes, until the liquid has been absorbed and the sauce coats the beef. Remove from the heat and allow the filling to cool slightly.

4. Preheat the oven to 180°C.

5. Cut each flour tortilla in half. Place some shredded cheese in the centre of each tortilla half and top with approximately 3 tablespoons of the beef filling.

6. Fold the edges of the tortilla inwards to create a triangle-shaped pocket.

7. Arrange the beef tortilla pockets seam-side down in a round baking dish.

8. Mix together the melted butter, garlic powder, parsley and grated garlic. Brush the garlic butter generously over the tortilla pockets and sprinkle with some additional shredded cheese.

9. Bake for 12-15 minutes, until the tortillas are golden around the edges and the cheese is melted and bubbly.

10. Serve the Baked Cheesy Beef Tortilla Pockets hot with sour cream, salsa and guacamole for dipping.

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