This style of tortilla bake is not my idea, but it’s definitely a good one. This crispy folded-tortilla trend has been all over social media lately, and once I saw the format, I knew I had to make our own version and a taco night alternative seemed like the perfect option. We took the crispy pocket format everyone’s obsessed with right now and filled it with all our favorite Tex-Mex flavors instead: seasoned beef, refried beans, pepper jack, and a squeeze of lime.

While this is kind of a “we saw a good idea and ran with it” situation, this trend is incredibly versatile. We love this taco-flavored filling, but you can do this a million ways! (Mozzarella and marinara? Mongolian beef with some veggies thrown in?) There’s more than one way to fill a tortilla, that’s for sure.

What Ingredients Do You Need for Mexican Beef Tortilla Pockets?

• Ground beef, garlic, and taco seasoning
• Lime juice and fresh cilantro
• Large flour tortillas
• Refried beans
• Shredded pepper jack cheese
• An egg for brushing (or just use olive oil, if you’d rather)
• Sour cream and salsa for serving

How Do You Make Mexican Beef Tortilla Pockets?

Start by browning your ground beef with garlic, then season it with taco seasoning, a good squeeze of lime juice, and fresh cilantro. While that’s coming together, cut your tortillas in half. Each half gets a dollop of refried beans, a scoop of the beef mixture, and a handful of cheese right in the center, then you fold the two sides over to form a triangle (this is the fun part, and it gets easier after the first one or two).

Arrange all your pockets in a round baking dish in a pie shape, brush the tops with a little oil or egg wash, and bake until golden and crispy. (You can top them with as much — or as little — cheese as you desire before you pop it in the oven.)

Serve them hot with sour cream and salsa on the side for dipping, and watch them disappear. These are great for a fun taco-night twist, but they’re just as good as a game-day appetizer or an after-school snack. Enjoy!