Southwestern Beef Pockets – a delicious recipe with ground beef, onion, vegetable juice cocktail, ground cumin, salt, green chilies. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a large nonstick skillet over medium-heat; add beef and onion.
2
Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings.
3
Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium.
4
Simmer for 10 minutes.
5
Stir in rice; cover skillet and remove from heat.
6
Let stand for 5 minutes.
7
Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap.
8
Microwave on MEDIUM until heated through, about 3 minutes.
9
Spread beans over each tortilla.
10
Stir beef and rice mixture; spoon into taco shells.
11
Place 1 taco on each tortilla.
12
Fold tortillas around tacos.
13
Sprinkle filling with Monterey Jack cheese.
1229
kcal
Calories
32
g
Fat
179
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lb ground beef, 1 medium onion, chopped, 1 cup spicy vegetable juice cocktail (V8), 1 teaspoon ground cumin, and more.
Yes, Southwestern Beef Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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