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In a skillet, heat the butter or oil over medium heat. Add the chopped onion or shallots and sauté until they become translucent.
Stir in the minced garlic and diced bell pepper, cooking until the vegetables are softened.
Add the ground beef to the skillet, breaking it apart as it cooks until browned.
Mix in the tomato paste, beef broth or water, smoked paprika, ground cumin, garlic powder, chili powder, red chili flakes (if using), kosher salt, black pepper, Worcestershire sauce (if using), and honey or brown sugar (if using).
Let the mixture simmer for a few minutes until it thickens slightly.
Take the flour tortillas and fill each half with the beef mixture, then top with shredded mozzarella and cheddar.
Fold the tortillas over to create pockets and place them in a baking dish.
In a small bowl, combine the melted butter with the grated garlic and a pinch of salt. Brush this mixture over the tops of the tortilla pockets.
Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the tortillas are golden and crispy.
Serve these cheesy beef tortilla pockets with your choice of creamy garlic yogurt sauce, sour cream garlic sauce, chipotle mayo, avocado crema, salsa, or ranch.