Whenever I don't know what to make for dinner I make this! Easy and very delicious recipe!

Ingredients

• 4 tbsp Unsalted Butter (melted; divided (1 tbsp for aromatics, 3 tbsp for brushing))
• 1 Small Onion (finely diced (about ¾ cup))
• 3 cloves Garlic Cloves (2 for cooking, 1 minced for herb butter)
• 1 lb Ground Beef (80/20 lean‑to‑fat ratio for juiciness)
• to taste Salt
• to taste Black Pepper
• 0.5 tsp Cumin (ground)
• 0.5 tsp Chili Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 2 tbsp Tomato Paste (canned)
• 0.5 cup Beef Broth (can substitute water)
• 1 tsp Worcestershire Sauce (optional)
• 1 tsp Honey (or brown sugar, optional)
• 1 Small Bell Pepper (finely diced)
• 1 tbsp Fresh Parsley (chopped)
• 0.5 cup Mozzarella Cheese (shredded)
• 0.5 cup Cheddar Cheese (shredded)
• 3 Large Flour Tortillas (cut in half to make 6 pieces)

Instructions

1. Prep Ingredients

   Finely dice the onion, mince the garlic, dice the bell pepper, chop the parsley, and measure out all spices and liquids.

   Time: PT10M

2. Sauté Onion

   Melt 1 tbsp butter in a skillet over medium heat. Add the diced onion and cook 2–3 minutes until soft and lightly sweet.

   Time: PT3M

3. Add Garlic

   Add the 2 garlic cloves and sauté for about 30 seconds, just until fragrant.

   Time: PT1M

4. Brown Ground Beef

   Add the ground beef, break it apart with a spatula, and let it brown without stirring for a minute, then continue to crumble and brown fully.

   Time: PT6M

5. Season the Meat

   Season with salt, black pepper, cumin, chili powder, garlic powder, and smoked paprika. Stir and cook 2 minutes to awaken the spices.

   Time: PT2M

6. Incorporate Tomato Paste

   Stir in the tomato paste and cook, stirring constantly, for 2 minutes. This deepens the filling’s richness.

   Time: PT2M

7. Add Liquids

   Pour in the beef broth, Worcestershire sauce, and honey. Stir to combine.

   Time: PT1M

8. Simmer with Bell Pepper

   Add the diced bell pepper and simmer 5 minutes until the sauce thickens and becomes glossy.

   Time: PT5M

9. Finish Herb Butter

   Stir in the chopped parsley, the remaining minced garlic clove, and 1 tbsp melted butter to create a garlic‑herb butter mixture.

   Time: PT2M

10. Cool Slightly

    Remove the skillet from heat and let the filling cool for a few minutes.

    Time: PT3M

11. Prepare Baking Dish

    Brush the bottom of the baking dish with the garlic‑herb butter.

    Time: PT1M

12. Assemble Tortilla Pockets

    Cut each large tortilla in half. Place a small amount of mozzarella and cheddar in the center, add 2–3 tbsp of beef filling, top with a little more cheese, then fold into a triangle pocket and press gently.

    Time: PT5M

13. Butter and Cheese Top

    Arrange the pockets in the dish, brush the tops generously with the remaining garlic‑herb butter, and sprinkle the reserved shredded cheese over them.

    Time: PT2M

14. Bake

    Bake in a pre‑heated oven at 400°F (200°C) for 15–20 minutes, until the edges are golden and the cheese is bubbling.

    Time: PT18M

    Temperature: 400°F

15. Rest and Serve

    Remove from oven and let rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

20g

Carbohydrates

40g

Fat

20g

Fiber

2g