Taco Pockets

1. 1

   Combine ground meat with onion, garlic, spices, and salt and form 4 patties.

2. 2

   Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.

3. 3

   To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.

4. 4

   Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce.

5. 5

   Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.

6. 6

   Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.

7. 7

   Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.

8. 8

   Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.

9. 9

   Mild Salsa:

10. 10

    Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic.

11. 11

    Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.

12. 12

    Remove the pan from heat and add canned tomatoes.

13. 13

    Stir salsa to combine and transfer to a small serving bowl.

14. 14

    Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

* Per serving · 4 servings · Values may vary.