Recipe of the Day: Rachael's Taco Pockets | 30 Minute Meals with Rachael Ray

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2TTMqk7 Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Taco Pockets Recipe courtesy of Rachael Ray Total: 40 min Prep: 15 min Cook: 25 min Yield: 4 servings Level: Easy Ingredients 1 1/3 pounds ground sirloin or ground turkey breast 1 small onion, finely chopped 2 cloves garlic, chopped 1 tablespoon (a palmful) ground cumin 1 tablespoon, (a palmful) dark chili powder 1 teaspoon cayenne pepper sauce 1 teaspoon (1/3 palmful) coarse salt 1 tablespoon (1 turn around the pan) vegetable oil 4 (12-inch diameter) soft flour tortillas 1 cup mild taco sauce 1 heart of romaine lettuce, shredded 2 small plum tomatoes, seeded and chopped 2 cups shredded monterey jack Accompaniments: Cut fresh seasonal vegetable pieces and strips Assorted organic tortillas like blue corn, red corn or black bean Prepared mild salsa, for dipping chips and vegetables, recipe follows So Mild Salsa: 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 medium onion, finely chopped 1 medium green bell pepper, seeded and finely chopped 2 cloves garlic, minced 1 teaspoon (1/3 palmful) ground cumin Salt and pepper 1 (15-ounce) can chunky-style crushed tomatoes Directions Accompaniments: Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping. So Mild Salsa: Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender. Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #RachaelRay #30MinuteMeals #FoodNetwork Recipe of the Day: Rachael's Taco Pockets | 30 Minute Meals with Rachael Ray | Food Network https://youtu.be/slhKqKoDTpc