Preparation

• Begin by heating olive oil in a skillet over medium heat. Once warm, add the ground beef. Cook it while breaking it apart with a spatula until thoroughly browned and fully cooked, which should take about 5-7 minutes.
• Stir in the taco seasoning and water, mixing well to ensure the beef is evenly coated. Allow it to simmer for 3-5 minutes to thicken the mixture and deeply infuse the flavors.
• While the beef is simmering, warm the tortillas in a pan or microwave for about 15-20 seconds until they’re soft and pliable.
• Spoon an equal portion of the beef mixture onto the center of each tortilla. Top generously with shredded cheddar cheese.
• To create the pockets, fold the sides of the tortillas inward and roll them up tightly from the bottom. Ensure they are sealed well to avoid any spilling during cooking.
• Heat a clean skillet over medium heat. Lightly grease it with oil and place the tortilla pockets seam side down. Cook for 2-3 minutes on each side or until they turn golden and crispy on the outside.
• Once done, remove from the skillet and allow to cool for a minute. For easy serving, cut each pocket in half. Serve with a side of salsa and sour cream for dipping.