Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Yield: 4 or more servings, depending on patties

Recipe courtesy Rachael Ray

Ingredients

1 small onion, finely chopped (or substitute frozen chopped onions to save time)
2 cloves garlic, chopped
1T, about a palmful, ground cumin (reduced portion of 1 tsp. given in video recipe)
1T, about a palmful, dark chili powder (reduced portion of 3/4 tsp. given in video recipe)
1 tsp. cayenne pepper sauce (optional)
1 tsp., about 1/3 a palmful, coarse salt
1T, 1 turn around the pan, vegetable oil
4 or more - 12 inch soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, chopped
2 cups shredded monterey jack cheese

On the side:
Fresh-cut seasonal vegetable pieces
Assorted tortilla chips
Mild salsa for dipping

Directions

1. Combine ground meat with onion, garlic, spices and salt. Mix until all ingredients are well blended.
   
2. Form 4 or more patties, depending upon desired patty size.
   
3. Pan fry patties in 1T oil over medium-high heat for 7 minutes on each side. If using a George Foreman grill, do not use oil. Just place burgers on grill at let cook for 7 to 10 minutes.
   
4. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side or until warm.
   
5. Place tortilla on dinner place and spread surface with 1/4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
   
6. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
   
7. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
   
8. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.