A few years ago Ron’s mom gave me a cookbook filled with recipes she loves and uses frequently in her own kitchen. It is wonderful!! It has recipes for things like chicken stock, beef stock, vegtable broth, buttermilk dressing, homemade mayonnaise, pasta sauce and a bunch of other great recipes! She put it all in a binder so that it’ll be easy to add more recipes throughout the future. These taco pockets are one of the recipes she included, and has told me many times how great they are, but it has taken me til now to make them! I blame my terrible tendency to procrastinate. I am so glad that I finally made them though. They are just as good as she said they were, and Ron and I both thoroughly enjoyed them, They are a spin on a burger, but they are spiced up with taco seasonings, and wrapped in a tortilla instead of a bun. A very fun twist on a couple of my favorite things- tacos and burgers!
1 lb ground sirloin, turkey, or chicken
1/2 medium Spanish onion, grated
2 tsp water
2 Tbsp ground cumin
2 Tbsp chili powder
A pinch of cayenne pepper, or a dash of hot sauce
1 tsp garlic powder, or 2 cloves minced fresh garlic
1 tsp salt
4 12-inch flour tortillas
4 oz. cheese (Monterey jack, pepper jack, cheddar or smoked cheddar)
1 head Romaine lettuce, shredded
1 large tomato, chopped
Chopped fresh cilantro, optional
Avocado or guacamole, optional
1. In a medium bowl, combine the ground meat with the water, onion, spices and salt. Form into 4 patties.
2. Heat a nonstick skillet over medium heat and spray with cooking spray, or brush with a little oil. Place the patties in the skillet and cook about 5-7 minutes on each side.
3. To assemble pockets, place a tortilla on a plate. Put any toppings you’d like in the center of the tortilla, and then lay the patty on top. Fold the tortilla over the patty on all four sides. Flip over, and cut in half.
Source: Adapted from Rachel Ray