Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2TTMqk7Rachael 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 PocketsRecipe courtesy of Rachael RayTotal: 40 minPrep: 15 minCook: 25 minYield: 4 servingsLevel: EasyIngredients1 1/3 pounds ground sirloin or ground turkey breast1 small onion, finely chopped2 cloves garlic, chopped1 tablespoon (a palmful) ground cumin1 tablespoon, (a palmful) dark chili powder1 teaspoon cayenne pepper sauce1 teaspoon (1/3 palmful) coarse salt1 tablespoon (1 turn around the pan) vegetable oil4 (12-inch diameter) soft flour tortillas1 cup mild taco sauce1 heart of romaine lettuce, shredded2 small plum tomatoes, seeded and chopped2 cups shredded monterey jackAccompaniments:Cut fresh seasonal vegetable pieces and stripsAssorted organic tortillas like blue corn, red corn or black beanPrepared mild salsa, for dipping chips and vegetables, recipe followsSo Mild Salsa:1 tablespoon (1 turn around the pan) extra-virgin olive oil1 medium onion, finely chopped1 medium green bell pepper, seeded and finely chopped2 cloves garlic, minced1 teaspoon (1/3 palmful) ground cuminSalt and pepper1 (15-ounce) can chunky-style crushed tomatoesDirectionsAccompaniments: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 #FoodNetworkRecipe of the Day: Rachael's Taco Pockets | 30 Minute Meals with Rachael Ray | Food Networkhttps://youtu.be/slhKqKoDTpc