Cheesy Beef Wrap Pockets - Baked

• total time: 27 minutes

Ingredients

6 large flour tortillas

1 lb ground beef

½ small onion, diced

1 packet taco seasoning

½ cup tomato sauce

1½ cups shredded mozzarella

1 cup shredded cheddar

1 egg, lightly beaten (for sealing)

Fresh parsley (for garnish)

Directions

Preheat oven to 375°F (190°C).

Cook ground beef with diced onion over medium heat until fully browned. Drain excess grease if needed.

Stir in taco seasoning and tomato sauce. Simmer for 5 minutes until slightly thickened. Remove from heat and let cool slightly.

Using a knife or pizza cutter, trim the top and bottom of each tortilla by cutting straight across to remove the fully rounded edges, creating a wide rectangular shape.

Stack tortillas, wrap them in a slightly damp kitchen towel, and microwave for 30–40 seconds until soft and pliable.

Spoon the beef mixture evenly into the center of each tortilla, leaving the edges clean for sealing.

Sprinkle mozzarella evenly over the beef layer.

Fold one long side of the tortilla inward over the filling.

Lightly brush the exposed edge with beaten egg. Fold the opposite long side over it and press gently to seal, forming a flat rectangular pocket.

Place the pockets seam-side up in a glass baking dish, arranging them tightly side-by-side so they support each other while baking.

If you prefer, you may place them seam-side down instead.)

11️⃣ Sprinkle shredded cheddar evenly over the tops.

12️⃣ Bake for 15–20 minutes, until the tops are golden and the cheese is melted and bubbly.

Let rest for 3–5 minutes before serving to allow the filling to set. Garnish with fresh parsley.

That cheesy pull you see in the video?

That’s the mozzarella melting perfectly inside each pocket.