Popping in quickly to share a recipe that I made for Old El Paso. When Wes and I were first married, we made Taco Pockets about once a week. I forgot all about them. I was asking what he wanted for dinner and he asked for Taco Pockets out of the blue, it had been years since I had made them. Hello old friend! Now that I have little ones, I like to make smaller slider size for little hands. These would also be a great starter at a barbecue. Kids and adults both love these.
These are so fun. A hybrid of a taco and a burger that is wrapped in a tortilla. I like to stuff mine with lettuce, tomato, sour cream, and guacamole. But you could add just about anything you like to the inside. I like to grill my sliders, but you could cook these in a skillet if you like. I like to keep the sliders pretty small so that it is easier to wrap the tortilla all around it. I would serve these with a side of Chili Cheese Fries and be very, very, happy.
*This post is part of a collaboration with Old El Paso. All opinions are 100% my own. *
- 1 pound lean ground beef
- 1 package Old El Paso Taco seasoning
- 1 small onion, finely diced
- Old El Paso flour tortillas, 8-count for burritos
- 4 slices cheddar cheese, halved
- 1 1/2 cups shredded lettuce
- 2 small tomatoes, sliced
- sour cream
- prepared guacamole
- In a large bowl, gently mix ground beef, taco seasoning, and onion until blended. Form into 8 patties.
- Preheat grill over medium-high heat. Add patties, cook 6 to 8 minutes, turning once. Add cheese and cook until a thermometer reads 165°.
- Heat tortilla according to package directions. Place patty in center of tortilla. Garnish with lettuce, tomato, sour cream, and guacamole. Fold tortilla over patty on all four sides. Secure with toothpicks. Slice in half.