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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve these Taco Pockets with accompaniments: Cut fresh seasonal vegetable pieces and strips, Assorted organic tortillas like blue corn, red corn or black bean prepared mild salsa, for dipping chips and vegetables. Ingredients:
1 1/3 lbs ground sirloin or 1 1/3 lbs ground turkey |
1 small onion, finely chopped |
2 cloves garlic, chopped |
1 tablespoon ground cumin |
1 tablespoon dark chili powder |
1 teaspoon cayenne pepper sauce |
1 teaspoon coarse salt |
1 tablespoon vegetable oil |
4 12-inch flour tortillas |
1 cup mild taco sauce |
1 romaine lettuce hearts, shredded |
2 small plum tomatoes, seeded and chopped |
2 cups shredded monterey jack cheese |
Directions:
1. Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
2. Pan fry patties in 1 Tbs oil over medium high heat for 7 minutes on each side.
3. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.
4. Place tortilla on dinner plate and spread surface with 1/4 cup mild taco sauce.
5. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
6. Top vegies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
7. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
8. Serve taco pockets with cut fresh seasonal vegies, assorted tortilla chips and mild salsa for dipping.
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