These crispy mini taco pockets are a delightful twist on traditional burritos, featuring a crunchy exterior and a flavorful filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and crispiness.
In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
Use a wooden spoon to break the meat into small pieces for even cooking.
Add the chopped onion, diced green pepper, and minced garlic to the skillet. Cook until the vegetables are softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the ground cumin and salsa, and let the mixture simmer until slightly thickened.
Simmering allows the flavors to meld together beautifully.
Lay out the wonton wrappers on a clean surface. Place a small spoonful of the filling and a pinch of cheese in the center of each wrapper.
Avoid overfilling to make sealing the wrappers easier.
Wet the edges of the wrappers with water, fold them over the filling, and press to seal.
Use a fork to crimp the edges for a decorative touch.
Place the filled wrappers on a greased baking sheet and bake for 10 minutes.
Flip the pockets halfway through baking for even crispiness.
Sprinkle additional cheese over the baked pockets and return to the oven for 5 minutes until melted.
Watch closely to prevent the cheese from over-browning.
Remove from the oven, garnish with fresh cilantro, and serve warm.
Serve with a side of sour cream or guacamole for dipping.
