Ingredients :

• Ground beef — Choose 15 to 20% fat content. Beef that is too lean sticks to the pan and dries out quickly. With a little fat, the meat stays tender and absorbs the spices well during cooking.
• Shredded cheddar — Bright orange cheddar — not the low-fat version that never truly melts. It should melt until it forms a small toasted crust on the inner edges of the tortilla. This is what ‘welds’ the pocket shut.
• Tex-mex spice mix — Cumin, smoked paprika, chili powder, oregano, garlic powder, salt. You can buy a pre-made packet or assemble it yourself in two minutes. Smoked paprika is the only thing I wouldn’t substitute — it’s what gives that characteristic aroma.
• Thick sour cream — Spread directly onto the tortilla before filling. It prevents the bottom from drying out during cooking and brings that creamy feel inside the pocket. One tablespoon per tortilla, no more.