Wednesday, February 08, 2006

Taco Pockets

Bad news at work. Both sides agreed to declare impasse today at negotiations. I won’t bore you with the details, but I can tell you that I was glad to come home to my husband this evening. It felt like this cabin was a refuge, and I couldn’t wait to get home.

A taco pocket and a couple of margaritas did the trick for me tonight. This has got to be my most favorite Rachel Ray recipe. I saw her put these together about two years ago on “30-Minute Meals,” and have made them at least once a month since then. DH loves them, too.

Taco Pockets

1 lb. lean ground beef
1/4 c chopped onion
2 t ground cumin
2 t chili powder
1/2 t garlic powder
1/4 t salt
2-3 dashes Tabasco
3-4 burrito-size flour tortillas
(this time I used Mission’s Jalapeño-Cheddar Wraps,
and they were great!)

Combine ground beef and seasonings; form into three or four burgers. Cook burgers in a skillet.
Once the burgers have cooked, place a large, burrito size flour tortilla or wrap on a hot skillet or griddle for a few seconds. Turn it over, and place in this order, grated cheese, salsa, lettuce, tomato, and the burger.

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After a few more seconds, and tortilla soft and pliable, remove tortilla and burger to a cutting board, where you fold up the edges of the tortilla around the burger.

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Then, turn it over and cut it in half. You then have two “pockets” (sort of like pita bread) with burger and filliings inside. It’s easy to pick up and eat with your hands. And it tastes soooo good!

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Anonymous said...

Clever! This reminds me (hate to say it...) of Taco Bell's latest product, which looks just like it before you turn and cut it. Have you seen the ad? Anyway, a neat trick and it sounds delish.

Cyndi said...

You know, you're right! But it doesn't have the cruncy tostada shell, or the cheese sauce. And, of course, mine's MUCH better!