- Inspired by the Bro-Ritos food truck, these tacos are wrapped up & ready to go!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 4 Tbsp, plus more for sautéing, oil, divided
- 2 cups onions, medium dice
- 1 lb ground beef
- 1 (1-oz) pkg taco seasoning
- 2/3 cup water
- 4 burrito-size flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup tortilla chips, crushed
- 1 cup tomato, small dice
Avocado Dipping Sauce:
- 2 avocados, pitted and flesh removed
- 1/4 cup ranch dressing
- 2 Tbsp lime juice
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp hot sauce
- 1 tsp garlic, minced
- To prepare the hand pies, start by heating 2 Tbsp oil in a skillet on medium-high heat. Sauté the onions until soft. Add the ground beef, brown, and then drain. Put the beef back in the skillet and add the taco seasoning and water. Cook until the liquid has evaporated. Let cool slightly.
- Preheat the oven to 350°F.
- Divide the prepared beef between the tortillas, placing it in the middle of each. Evenly divide the cheese, tortilla chips, and tomatoes on top of the meat.
- To close up one of the tortillas, starting by folding in the sides. Using your thumbs, fold the bottom of the tortilla over the sides and filling, then roll the tortilla and the filling over toward the top end of the tortilla. This should create a flat, burrito-like envelope. Set the
folded tortilla seam-side down and repeat with remaining the tortillas.
- In a large skillet, heat about 2 Tbsp oil on medium heat. Place the tortillas, seam-side down, into the skillet. Cook until they're a dark golden brown, then flip and brown the other side. Add more oil if the skillet starts to get dry.
- Place the browned tortilla hand pies on a baking sheet and bake in the oven for 10 minutes.
- To prepare the avocado dipping sauce, put the ingredients into the bowl of a food processor. Process until smooth.
- To finish the dish, serve the baked tortilla hand pies with the avocado dipping sauce.