Beef tacos

Ingredients:

Beef

• 0.9 kg ground beef
• 1 tbsp. l. olive oil
• Half an onion, diced
• 0.5 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp paprika
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 1/4 tsp crushed red pepper flakes

For serving

• 20 wheat fajita tortillas
• 18 Crispy Taco Pockets
• 450 gr. grated cheddar and monterey jack mixture
• 15 plum tomatoes, diced
• 1 head of lettuce, chopped

Preparation:

1. Preheat oven to 160°C.
2. Filling:
   
   Heat olive oil in a skillet over medium heat and add the onion. Cook until softened, then add the ground beef. Cook until the meat is completely browned, then drain. Add chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to coat evenly. Add 1/2 cup hot water and stir. Reduce heat to low and simmer for 15 minutes.
3. Meanwhile, wrap the wheat tortillas in foil and warm in the oven for 20-25 minutes. Just before serving, toast the taco pockets in the oven according to package directions.
4. Serve tacos with shredded cheese, diced tomatoes, and shredded lettuce.