Name: Stuffed Bread with Taco Meat
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10
Ingredients: 200 g ground beef or lean ground beef; 1 tbsp taco seasoning; 1 dl water (for the meat); 520 g all-purpose flour; 2 tsp instant dry yeast; 1 tsp salt; 1 tsp sugar; 3.5 dl water (for the dough); 200 g grated cheese; 2 pcs green chili, finely chopped; 1 tbsp neutral oil or butter (for frying)

UntrainedChef

Tips from the kitchen

Cook the meat down until most of the water is gone. If it's wet, the filling steams the dough from the inside and your seams won't hold.
Pinch the edges shut hard, then press the seam side down first when you roll them flat. That locks it before the cheese starts melting.
Let the meat and cheese cool a bit before stuffing. Hot filling makes the dough slippery and harder to seal.
Fry on medium heat, not high. You want time for the dough to cook through before the outside gets too dark. Give each side a few minutes.
Don't overfill. A spoonful per round is plenty. Too much and the cheese leaks out into the pan.

Ways to vary it

Swap the green chili for a milder bell pepper if you're feeding kids, or leave it out and add a pinch of smoked paprika to the meat instead.
Ground chicken or turkey works in place of the beef. Same taco seasoning, same method.
Try a sharper cheese like cheddar mixed with the regular grated cheese for a bit more bite.

Storage & leftovers

Keeps in the fridge up to 3 days in a sealed container. They freeze well once fully cooled, just wrap them individually. Reheat in a dry pan or the oven so the outside stays crisp. The microwave makes them soft and a little rubbery.