Fiesta Taco Pouches with Sour Cream and Onion Dip
Bring the party to your plate with these irresistible Fiesta Taco Pouches with Sour Cream and Onion Dip! Perfectly seasoned ground beef, melty cheddar cheese, juicy tomatoes, and fresh green onions come together in crispy, golden flour tortillas, creating handheld bites of taco perfection. Each pouch is baked to crispy perfection, brushed with a touch of oil for that satisfying crunch, and served warm alongside a creamy, tangy homemade sour cream and onion dip. This dish combines the bold flavors of your favorite tacos with a fun and portable twist, making it ideal for game day snacks, potlucks, or a casual family dinner. Garnished with fresh cilantro for a pop of freshness, these taco pouches are as festive as they are delicious! Ready in just 35 minutes and easy to prepare, this recipe will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 2 tbsp Taco seasoning
- 1/4 cup Water
- 8 Small flour tortillas
- 1 cup Shredded cheddar cheese
- 1/2 cup Diced tomatoes
- 1/4 cup Chopped green onions
- 1 tbsp Vegetable oil
- 1 cup Sour cream
- 1 tbsp Dried onion flakes
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 2 tbsp Fresh cilantro (for garnish)
Instructions
Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it up with a spatula, about 6-7 minutes.
Drain any excess grease from the skillet and add taco seasoning and water. Stir well and simmer for 3 minutes. Remove from heat and set aside.
Preheat your oven to 375°F (190°C).
Place a small flour tortilla on a flat surface. Add 2 tablespoons of the seasoned beef mixture, 1 tablespoon of shredded cheddar cheese, a sprinkle of diced tomatoes, and a pinch of chopped green onions to the center of the tortilla.
Carefully gather the edges of the tortilla and pinch together to form a pouch. Use a toothpick to secure the top. Repeat with the remaining tortillas and filling.
Lightly brush the outside of each pouch with vegetable oil to help them crisp up.
Arrange the taco pouches on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes, or until the tortillas are golden and crisp.
While the pouches bake, make the sour cream and onion dip. In a small bowl, mix the sour cream, dried onion flakes, garlic powder, and salt. Stir well to combine. Cover and refrigerate until ready to serve.
Remove the taco pouches from the oven and let them cool for 2-3 minutes. Carefully remove the toothpicks.
Garnish the taco pouches with fresh cilantro and serve warm alongside the sour cream and onion dip.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 6287 mg | 273% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 21.0 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1543 mg | 119% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
