Cheesy Beef Pockets
Melty and savory, these Cheesy Beef Pockets come together in a single skillet for a flavorful and easy meal that comes together without fuss. Loaded with taco meat, refried beans, and lots of cheese.
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If you're looking for a cheesy and satisfying dinner that's simple to make, look no further than these amazing beef pockets! A fun take on quesadillas, this recipe is so easy, and it's sure to be a hit.
Why You'll Love This Recipe
Familiar Flavors: Thanks to ingredients like taco seasoning and salsa, these beef pockets are full of flavors you know and love, but served in a fun new way!
Made in One Skillet: You'll love the convenience of preparing everything in the same skillet, which means easy clean-up afterwards.
A Convenient and Delicious Dinner: Thanks to easy prep and simple steps, any home chef can quickly put together this amazing dish without fuss or stress!
For even more taco-inspired options, try my Slow Cooker Salsa Chicken Tacos or these Taco Wonton Cups!
Ingredients Needed
- Ground Beef: Ground chicken or turkey will also work.
- Peppers: I use a combination of red bell peppers and jalapeno peppers for a bit of heat.
- Taco Seasoning: A quick and easy way to instantly add lots of flavor to your beef pockets.
- Salsa: Use a thick jarred salsa. Fresh salsa is too watery.
- Tortillas: For this recipe, I recommend burrito-sized flour tortillas for best results.
- Shredded Cheese: I really like Colby Jack cheese for this recipe, but feel free to switch up your cheese option.
How to Make Cheesy Beef Pockets
- Step 1: In a large oven-safe skillet, cook the ground beef over medium-high heat for a minute or two, breaking it up as you work.
- Step 2: Add peppers and onions and cook with the beef until slightly softened and tender. Drain excess grease.
- Step 3: Add taco seasoning and mix well.
- Step 4: Stir in the salsa and refried beans until combined. Remove from heat.
- Step 5: On a clean work surface, slice each tortilla in half.
- Step 6: Add a sprinkle of shredded cheese to each tortilla half.
- Step 7: Follow up with a spoonful of the beef mixture.
- Step 8: Carefully fold the edges of the tortilla into the center so you have a triangle-shaped pocket.
- Step 9: Arrange six tortilla pockets in a pie dish or 12-inch skillet. Melt butter and combine with garlic, then brush garlic butter over the tortillas.
- Step 10: Top with cheese and bake at 400 degrees F for 20 minutes, or until golden brown and crispy.
Recipe Tips
- If the skillet you use to cook the beef mixture is oven-safe, you can also use it to bake the pockets in the final step. You may want to wipe it out before adding the tortilla pockets.
- Jarred salsa is typically a better option for this dish--fresh salsa can have more liquid and can make the beef mixture too thin or watery.
- Ground turkey or ground chicken are great options if you want something a little bit lighter.
- Serve with a side of seasoned rice and top with pico de gallo, a squeeze of lime juice, or guacamole.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 days or so.
- Reheat in the microwave, in a skillet over medium heat, or in the oven at around 350 degrees F.
Recipe FAQ's
Yes! Try black beans, corn, diced jalapeños, cream cheese, or different cheeses like pepper jack for extra flavor.
Yes! Assemble them completely, cover tightly, and refrigerate up to 24 hours before baking. Add a couple extra minutes to the bake time if cooking straight from the fridge.
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Cheesy Beef Pockets
Ingredients
- 1 pound ground beef
- 1 cup onion diced
- 1 cup red bell peppers diced
- 1 small jalapeno diced optional
- 3 tablespoons taco seasoning
- 1/2 cup thick jarred salsa
- 1 cup refried beans
- 4 tablespoons butter divided
- 2 cloves garlic minced
- 3 large burrito-sized tortillas
- 2 1/2 cups colby jack cheese shredded
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Instructions
- Preheat your oven to 400 degrees and brush the skillet or pie dish with 1 tablespoon of butter.
- Heat a large skillet on medium high heat and add the ground beef cook for 1-2 minutes.
- Add in the onions, red bell pepper, and jalapenos and cook with the beef until browned and no longer pink. Drain the grease is there is a lot.
- Add in the taco seasoning and cook another 30 seconds.
- Add in the salsa and refried beans and mix until everything is combined. Remove from the heat.
- In a small melt the butter with the garlic and set aside.
- Place the tortillas on a cutting board and cut each one in half.
- Add about 2 tablespoons of the shredded cheese into each half of the tortilla.
- Add about 1/2 cup of the meat mixture over the top of the cheese.
- Fold the tortilla sides over forming a triangle and place them into a prepared 12 inch skillet or pie dish.
- Brush the melted garlic butter over the top of the tortillas.
- Spread the remaining shredded cheese evenly over the top.
- Bake for 20 minutes or until golden and crispy.
- Top with pica de gallo, sour cream or guacamole and serve!
Notes
- You want to use a jarred salsa; fresh salsa usually contains more water.
- Ground turkey or chicken will also work.
