Equipment Needed
- Large skillet
- Mixing bowls
- Baking sheet
- Pastry brush (or your fingers for egg wash)
- Fork
- Sharp knife or pizza cutter
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s build our flavor base. I heat my large skillet over medium-high and add the ground beef and diced onion. I break the beef up with a wooden spoon and cook until it’s no longer pink, which takes about 6-7 minutes. At this point, I drain any excess grease—it’s a crucial step, or your filling will be soggy. Then, I sprinkle the taco seasoning over the meat, pour in the water, and give it all a good stir. I let it simmer for about 5 minutes until the liquid reduces into a thick, fragrant sauce that coats every bit of beef. I then remove it from the heat and stir in the refried beans until everything is beautifully combined. This mixture needs to cool for a good 10-15 minutes before we add the cheese; I learned the hard way that adding cheese to piping hot filling just makes it disappear into a greasy pool.
While the filling cools, I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper. I lay out a flour tortilla on my clean counter and spoon about a half-cup of the cooled beef mixture onto one half, leaving a one-inch border. I top that with a generous handful of shredded cheese—this is the “loaded cheesy” part, so be bold! Using my pastry brush, I brush the beaten egg lightly around the edges of the entire tortilla. This is the glue. I then carefully fold the empty half over the filling, pushing out any air pockets. To seal, I press the edges with my fingers, then go around with a fork, crimping firmly. I repeat this with the remaining tortillas, placing each finished pocket on the baking sheet.
Once all my pockets are assembled and looking a bit like golden-brown promises on the baking sheet, I give them a very light spray with cooking spray or a brush of olive oil. This is what gives them that irresistible, crispy, flaky exterior. I pop the tray into the hot oven and bake for 12-15 minutes. I start checking at the 10-minute mark. You’re looking for a beautiful, deep golden brown and a crisp texture. I made the mistake of under-baking them once, and the tortilla was unpleasantly doughy in the middle. When they’re perfectly done, I pull the tray out and let the pockets rest for 5 full minutes. This rest period is non-negotiable—it lets the cheese settle slightly so you don’t get a volcanic eruption of filling on your first bite.(See the next page below to continue…)