1 1/2 lb ground beef

1 large onion, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 tbsp chili powder

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp cumin

1 tsp salt

1/4 tsp black pepper

1 packet Sazón

1 (14 oz) package ready-to-cook flour tortillas

Shredded cheese of choice

Oil, for frying

1–2 large avocados

1 Roma tomato, diced

1/2 small red onion, diced

2 tbsp chopped fresh cilantro

Juice of 1 lime

1/2 tsp salt

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until mostly browned.

Add the onion, red bell pepper, and garlic. Cook for 3–4 minutes, until softened.

Add the chili powder, paprika, garlic powder, onion powder, oregano, cumin, salt, black pepper, and Sazón. Mix well and cook for another 4–5 minutes, until the beef is fully cooked. Remove from the heat and let the filling cool before assembling.

Place an uncooked flour tortilla on a clean surface. Sprinkle cheese over one half, spoon beef filling over the cheese, then hit it with a little more cheese. Because obviously.

Fold the tortilla in half like an empanada and press the edges firmly with a fork to seal.

Heat oil in a skillet over medium heat. Carefully add the filled tortillas and fry for about 2–3 minutes per side, until golden and crispy. Transfer to a wire rack or paper towels to drain briefly.

Mash the avocados in a bowl. Add the tomato, red onion, cilantro, lime juice, and salt. Mix, taste, and adjust the seasoning.

Serve the taco pockets hot with fresh guacamole on the side. Dip aggressively.