Equipment Needed
- Large skillet
- Mixing bowls
- Spatula
- Pastry brush or spoon
- Paper towels
- Baking sheet (optional, for keeping warm)
Step-by-Step Instructions
We begin with the heart of the taco: the filling. In a large skillet over medium-high heat, cook the ground beef until it’s no longer pink, breaking it up into small crumbles. Drain any excess fat. This is important—too much grease will make the pockets soggy. Return the beef to the skillet and sprinkle over the taco seasoning, garlic powder, and onion powder. Pour in the ½ cup of water and stir. Let it simmer for 3-5 minutes until the liquid is mostly absorbed and the meat is beautifully coated in a thick, fragrant sauce. Remove from heat and let it cool for 5 minutes. A hot filling will steam and tear the tortilla.
While the beef cools slightly, we prep our assembly station. Lay out your flour tortillas. In the center of each, sprinkle a small handful of shredded cheese—this first layer acts as a moisture barrier between the hot filling and the tortilla, helping prevent sogginess. Then, spoon a portion of the slightly cooled beef mixture on top of the cheese. Now, add your “loaded” elements: a pinch of lettuce, a few pieces of tomato and onion, and olives if using. Finally, top it all with another generous sprinkle of cheese. The cheese on the top and bottom will melt and fuse the pocket shut.
Now, for the folding technique, which is easier than it looks. Fold the bottom of the tortilla up over the filling, then fold the sides in, and finally roll it up tightly into a neat rectangular packet, like a burrito. The goal is to completely enclose the filling. Place the pocket seam-side down. To ensure it stays sealed during frying, I lightly dampen my fingers with water and run them along the final seam—this acts as a glue. Repeat with all tortillas. Having a tight seal is the key to preventing a cheesy lava eruption in the pan.(See the next page below to continue…)