Ingredients :

• Ground beef 80-85% lean — Don’t get beef that is too lean. The fat melts during cooking, coats the spices, and adds tenderness to the filling. 95% lean beef will dry out and stick. 80% lean is the balance between flavor and texture.
• Cheddar + Monterey Jack — Grate them yourself. Pre-shredded bagged cheese contains cornstarch to prevent sticking, which also blocks melting. Monterey Jack provides the stretch, cheddar provides the taste. Together, they make the filling cohesive rather than dry.
• Canned green chiles (diced green chiles) — Found in Mexican groceries or international aisles. These aren’t hot peppers — they are mild, with a slight smokiness and gentle acidity. They provide moisture to the filling without making it soggy. If unavailable, half a finely chopped green bell pepper will work.
• Cold butter for the dough — Taken out of the fridge at the last moment, cut into small cubes. When you work it into the flour with your fingertips, look for pea-sized granules — not a smooth paste. These little bits create steam pockets during cooking and give that light flakiness.