Cheesy Taco Beef Pockets

Preheat the oven to 375°F (375°F).

In a large skillet, heat 1 tablespoon of oil over medium-high heat.

Add the ground beef and cook, breaking it up into small pieces, until browned, about 5-7 minutes.

Once the beef is browned, add the taco seasoning, cumin, chili powder, salt, and pepper. Stir to combine.

Reduce heat to low and simmer the beef mixture for 5 minutes, stirring occasionally.

While the beef is cooking, prepare the tortillas by warming them in the microwave for 20-30 seconds or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the pockets, lay a tortilla flat and spoon about 1/4 cup of the beef mixture onto the center of the tortilla.

Sprinkle about 1/4 cup of shredded cheese on top of the beef mixture.

Fold the bottom edge of the tortilla up over the filling, followed by the sides and finally the top. Press the edges together to seal the pocket.

Place the pocket seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining tortillas and filling.

Bake the pockets in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are crispy.

Remove the pockets from the oven and let them cool for a few minutes.

Serve the pockets hot with your favorite toppings, such as sour cream, salsa, and shredded cheese.