Sauté Vegetables: Heat a large skillet over medium-high heat and add the chopped onion, bell pepper, and carrot. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
Brown the Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks for 5-7 minutes until no pink remains and the meat is fully browned.
Build the Sauce: Stir in the tomato sauce, garlic powder, paprika, salt, and black pepper, then add the water and simmer for 4-5 minutes until the filling thickens and becomes rich and juicy.
Prepare Garlic Butter: In a small bowl, combine the softened butter with the minced garlic and your chosen herbs, stirring until fully combined.
Cut and Fill: Cut each tortilla in half to create two semicircles, then place about 2 tablespoons of the beef mixture onto one half of each tortilla piece and top with a generous handful of shredded mozzarella.
Fold Into Pockets: Fold each tortilla half in half again to create a triangular pocket, gently pressing the edges to seal the filling inside.
Prepare the Baking Dish: Brush a 9x13-inch baking dish with the garlic butter mixture, then arrange the tortilla pockets seam-side down in the dish in a single layer.
Top and Bake: Brush the tops of the pockets with the remaining garlic butter, sprinkle with the extra shredded mozzarella and additional herbs if desired, then bake at 350°F (180°C) for 20-25 minutes until the cheese is melted and the tortillas turn a beautiful golden brown.
