Cheesy Beef Taco Pockets with Hash Browns

Cheesy Beef Taco Pockets

Step 1: Brown the Beef [00:03]

Brown the 1 lb of lean ground beef in a pan over medium heat.

Step 2: Add Vegetables and Seasoning [00:05]

Pour in the can of Ro-Tel tomatoes and the taco seasoning. Stir to combine. Drain fat if necessary.

Step 3: Cook the Potatoes [00:14]

Add the 2 cups of frozen southern-style hash browns to the mixture. Reduce heat to low, cover, and cook for 7-8 minutes or until potatoes are fork-tender. If the pan gets dry, add a splash of water.

Step 4: Combine with Cheese [00:31]

Remove from heat and stir in about half of the 8 oz grated Colby Jack cheese.

Step 5: Prepare the Pockets [00:39]

Cut 3 large flour tortillas in half. For each pocket, take a half-tortilla, sprinkle a little cheese, add a spoonful of the beef mixture, and top with more cheese. Fold the tortilla over twice to form a triangular pocket.

Step 6: Bake [00:54]

Place the pockets seam-side down on a pizza stone or a parchment-lined baking sheet. Brush the tops with melted butter. Bake at 400°F for about 15 minutes, or until the tops are golden brown and the cheese is melted.

Step 7: Serve [01:11]

Let them stand for a couple of minutes before serving. Optionally, top with taco sauce, a dollop of sour cream, and pico de gallo.