Cheesy Taco Beef Pockets with Hash Browns

Cheesy Taco Beef Pockets

Step 1: Cook the Beef [00:02]

In a pan, cook 1 lb of lean ground beef until browned.

Step 2: Combine Ingredients [00:05]

Add 1 can of Ro-Tel tomatoes and 1 package of taco seasoning to the browned meat. Stir in 2 cups of frozen southern style hash browns. Add a splash of water if the mixture seems too dry, and cook on low heat covered for 7-8 minutes until the potatoes are fork-tender.

Step 3: Add Cheese [00:31]

Stir in half of the 8 oz of grated Colby Jack cheese into the mixture.

Step 4: Prepare Pockets [00:40]

Take 3 large flour tortillas and cut them in half. Assemble the pockets by sprinkling cheese on the tortilla, adding a spoonful of the meat mixture, and adding more cheese on top. Fold the tortilla over itself in a pocket shape.

Step 5: Bake [00:58]

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.

Step 6: Serve [01:30]

Let the pockets stand for a couple of minutes before serving. Garnish with taco sauce, sour cream, and pico de gallo.